Sweet Potato Hash Browns: A Colorful Twist on This Classic Recipe by Chef Gigi Gaggero
Who says russet potatoes need to have all the fun? Sweet potatoes are an interesting twist on the classic hash browns recipe. Serve warm topped with yogurt mixed with fresh chives for breakfast or as an appetizer.
- 1 large sweet potato, peeled and grated through the large grates of a box grater
- butter or coconut oil
- cinnamon (optional)
Here's how to make them:
- In a very large cast iron pan or heavy-bottomed sauté pan, heat 2 tablespoons of the butter per batch on high so that the butter bubbles but doesn't brown.
- Working in batches, scoop large spoonfuls of grated sweet potatoes into the pan forming small rounds by gently pressing to spread with the back of a spatula. Allow each batch of sweet potatoes to brown and caramelize about 4-5 minutes each side. Season with salt and pepper.
- Continue with the reminder of the grated potato mixture until all are cooked. Serve.