Roasted Sweet Potato Hash Browns Recipes

SWEET POTATO HASH

Steps:

• In a 13-inch saute pan over medium-high heat, add the bacon and olive oil. When the oil heats and the bacon begins to sizzle, add the sweet potatoes and spread out as much as possible to allow the potatoes to rest in the pan in 1 layer. Leave the potatoes to cook until a quick toss reveals browning on the side in contact with the pan, about 5 minutes. Continue to toss and let stand until most sides of the potatoes are golden and the bacon bits are crisp, 3 to 5 minutes longer. Then add the onions, garlic, jalapenos, cumin and season with a nice pinch of salt and a grind or 2 of pepper. Cook the same way, allowing everything to sit in the heat of the pan for a minute or 2. Taste and re-season if necessary.

SWEET POTATO HASH BROWNS

Steps:

• 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.
• 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 1/2 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.)
• 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.
• Unless your pan is really big, you'll have to cook these in 3 to 4 batches, using 1/2 tablespoon butter for each round. You can keep the cooked hash browns warm in a 300-degree oven as you work.

SWEET POTATO HASH BROWNS

Steps:

• To keep the patties warm between batches, preheat the oven to 200 degrees F. In a large bowl, combine sweet potato, 1 tablespoon oil, salt, pepper, garlic powder, and chipotle chili powder.
• Heat a large cast iron or similar heavy-bottomed skillet over medium-high heat. You want the pan to be preheated before you add anything to it. Add 1/2 tablespoon oil and 1 tablespoon butter. Once the oil is hot and the butter melted, scoop a slightly heaping 1/2 cupful of the sweet potato mixture and drop it onto the skillet in a tight mound. With the back of a spatula, flatten the sweet potato mound into a hash brown patty (it doesn't need to be a perfect circle! Any bits that poke out will be delightfully crispy). Repeat twice more, so that you have 3 hash brown patties in the skillet.
• Cook the patties on both sides, flipping them halfway through (again, don't stress if they are not perfect; if they flip in pieces, no big deal. Scoot them back together and keep cooking). Cook the patties until they are nicely browned on both sides and hot and tender in the center, about 6 to 8 minutes total. Transfer the cooked hash browns to a baking sheet and place in the oven to keep warm. Repeat with the remaining 1/2 tablespoon oil, 1 tablespoon butter, and the remaining sweet potato mixture. Enjoy hot.

SWEET POTATO HASH BROWNS

Steps:

• Gather the ingredients.
• Using a vegetable peeler, peel the skin off of the sweet potato.
• Shred the sweet potato by hand using a coarse side of a box grater , or shred in the food processor fitted with the shredding blade. (If using the food processor, the sweet potato might need to be cut into lengthwise pieces to fit in the food processor tube.)
• In a large bowl, combine the shredded sweet potato with 1 tablespoon of the olive oil, the salt and pepper.
• Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat.
• Using a 1/3 cup measure to scoop, form patties in the pan.
• Flatten each patty with a spatula.
• Cook the patties, turning once until nicely browned on both sides, 6 to 8 minutes total. Repeat with remaining shredded sweet potato mixture, adding additional olive oil to the pan if necessary. Enjoy immediately with your favorite breakfast foods.

ROASTED SWEET POTATO HASH BROWNS

Steps:

• Position rack in center of oven; preheat to 400°.
• Line a large rimmed baking sheet with foil and set aside.
• Spread the sweet potatoes on the prepared baking sheet.
• Drizzle with the olive oil and sprinkle the dried rosemary over them.
• Season with salt and pepper, and then toss to coat evenly.
• Roast until the potatoes are tender when pierced with a knife, about 20 minutes, stirring after 10 minutes.
• Remove from the oven when done.
• While the potatoes are in the oven, cook the bacon in a large, heavy frying pan over med-low heat until crisp.
• Drain on paper towels.
• Remove all but 1 tbsp of the drippings from the frying pan; reserve the remaining drippings.
• Place the frying pan on medium to med-high heat and add the onion.
• Cook, stirring often, until lightly browned, about 6 minutes.
• Add the garlic and cook just until fragrant, about 1 minute more.
• Remove the onion and garlic from the pan; add 1 to 2 tbsp of the reserved bacon drippingsback to the hot frying pan.
• Add the sweet potatoes and quickly saute until crisp and nicely browned, 2-3 minutes.
• Return the onion, garlic, and bacon pieces to the frying pan and stir 1 minute more.
• Season with fresh rosemary, 1/2 tsp salt, and 1 tsp pepper.
• For a slightly richer taste, toss the mixture with the Parmesan.
• Serve warm, garnished with fresh rosemary sprigs.

OVEN ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
• Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.