Sweet Potato Hash Browns
Lately I have been using my spiralizer for eating my veggies, but this morning I decided to go with a brunch favorite - hash browns. Eating clean does not mean I have to give up some of my favorite brunch items, but rather come up with creative ways to eat the food that I love. I prefer using the white Japanese sweet potato for this reason for making anything that would usually call for a regular russet potato. It is less sweet than its orange counterpart, also known as a yam. I used a box grater to grate the sweet potato, but you can also use a food processor to slice it faster than grating by hand. The hash browns go perfectly with some good crispy bacon and fried eggs.
1 medium Japanese sweet potato
2-3 tablespoons of cooking fat
salt and pepper to taste
Peel the skin off the sweet potato with a potato peeler. Holding the potato firmly, grate it firmly on the box grater. Once the sweet potato is shredded, heat a non-stick skillet over medium heat with tablespoon of the cooking fat. I happened to use bacon fat to make this batch of hash browns.
Once the pan is hot, add a layer of the shredded potato to the pan. Coat the potatoes in the hot oil and flatten with a spatula. The key to making these crispy is to NOT overcrowd the pan with the shredded potato. You want a thin, flat layer of sweet potato. Season with a little salt (not too much if you're using bacon fat) and pepper to taste.
Cook one one side for 5 minute, checking to make sure the potato is not over-browning. Flip the potato and cook another 4-5 minutes. Add more cooking fat if needed. Repeat the process until all of the potato has been cooked. I topped these crisp has browns with a fried egg and a dash of hot sauce.