Name: Sweet Potato Hashbrowns
Ingredients: 1 large sweet potato (about 3 1/2 cups of shredded sweet potatoes); 2 tablespoons grated onion; 2 large eggs (lightly whisk); 1 tablespoon flour; 1/4 teaspoons salt (or to taste); 1/8 teaspoon ground black pepper; 1/4 teaspoon garlic powder (optional); 1/4 teaspoon ground cayenne pepper (optional); 2 tablespoons olive oil, vegetable oil or any mild oil; green onions (thinly sliced for garnish); To Serve: jalapeño ranch, fried eggs, sour cream or guacamole ((optional))

Peel the sweet potato and coarsely grate it into shoestring-style pieces. This can be easily done in a food processor fitted with the shredding blade.
Place the shredded sweet potatoes in a colander and place it under cold running water. Drain, gently squeezing out the moisture.
Preheat the oven to 350℉. Set a wire rack over a baking sheet. Set aside.
In a medium sized mixing bowl, combine the sweet potatoes, onions and eggs and sprinkle in the flour. Add the salt, ground black pepper, garlic powder and cayenne if using.
Heat the oil in a large skillet over medium heat. Once the oil is hot, scoop a heaping tablespoon 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.
Cook for about 3 to 4 minutes or until golden brown then, flip it and cook the other side for about 3 to 4 minutes. Remove from the skillet and place the browned hashbrown on the wire rack. Continue cooking the remaining batter.
When all the batter is done cooking, place the baking sheet in the preheated oven and bake for 10 to 12 minutes or until cooked through.

Sweet Potato Hashbrowns

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