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)
Instructions
- 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.
Nutrition
Calories: 608 kcal, Carbohydrates: 55 g, Protein: 16 g, Fat: 37 g, Saturated Fat: 7 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 24 g, Trans Fat: 0.03 g, Cholesterol: 327 mg, Sodium: 833 mg, Potassium: 943 mg, Fiber: 8 g, Sugar: 11 g, Vitamin A: 32748 IU, Vitamin C: 7 mg, Calcium: 126 mg, Iron: 4 mg
