Sweet Potato Hash Browns
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large sweet potato (10 to 12 ounces), scrubbed and dried
- 2tablespoons cornstarch
- 2tablespoons unsalted butter
- Kosher salt
Nutritional analysis per serving (2 servings)
229 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 2 grams protein; 414 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using the large holes of a box grater, grate the sweet potato onto a paper towel. Use the paper towel to gather the sweet potato shreds, then squeeze to wring out excess moisture (there may not be much). Dump into a bowl, add cornstarch and mix to combine.
- Step 2
Set your largest nonstick skillet (cast-iron is also fine, if it’s all you have, though you can expect a bit more sticking) over medium-high heat and add ½ tablespoon butter. Swirl the pan to coat it in butter. When the butter stops foaming, sprinkle shredded sweet potato all over the surface in a thin single layer. (The thinner the layer, the more crisp the hash browns.)
- Step 3
Sprinkle all over with salt, then use a spatula, preferably long and thin, to press down so all shreds come in contact with the hot surface. When you see the potato is starting to get really crisp and brown on the bottom, about 3 to 4 minutes, use the spatula to carefully flip small sections over (it’s O.K. if it’s not perfect). Cook until the other side is deeply brown, 3 to 5 minutes more, flipping sections as needed.
- Step 4
Unless your pan is really big, you’ll have to cook these in 3 to 4 batches, using ½ tablespoon butter for each round. You can keep the cooked hash browns warm in a 300-degree oven as you work.
Private Notes
Comments
1. Peel the sweet potato. 2. Spread shredded potato in a thin layer on a bed of paper towels. Sprinkle with 1/4 tsp salt and cover with paper towels. Let stand 10 minutes. Press to extract water. Season with 1/2 tsp 5-Spice & 1 TBL potato starch. 3. Add 1 TBL butter to pan. Press potatoes firmly. 4. Swirl pan to avoid sticking. Add butter as needed. 5. When bottom has browned, loosen it using a Fish Spatula. 6. Turn or flip the entire cake over in one piece. Add 1 TBL butter.
I love sweet potatoes, and you can hardly go wrong with sweet potatoes--but this recipe does. I hardly ever cook with cornstarch anymore. I far prefer Sifton's roasted sweet potatoes w/smoked paprika or Bittman's stir-fried sweet potatoes, and both are easy to make. You need to have a well-seasoned or really good nonstick pan to make this. I appreciate the flavor of vegetables shining through, but cornstarch added a yuck flavor. It wasn't inedible, but I won't make it again.
Just made. Lessons: 1) Grate and blot -- easier. There is not much moisture. 2) Sprinkle with a bit of flour (instead of cornstarch) or nothing at all -- potatoes are starch 3) You will know when the underside is done-ish because it will slip and slide in the pan. Press down with spatula. Wait two minutes more and flip in the air -- one piece. 4) Based on what you now see from first side you can gauge cooking for second side. 5) Cumin goes well 6) Yum.
Quick and delish! Hard to keep together in even circles but embrace the pile of yum!
Not a sweet potato fan but this was delish! Used food processor with skins. No sticking to cast iron pan. Why isn’t this on more menus as a potato option?
Not very good. Medium-high is too high and it burns the sweet potato.
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