Sweet Potato Hash Brown Dessert Recipes

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SWEET POTATO HASH BROWNS



Sweet Potato Hash Browns image

As with regular potatoes, these hash browns can be served for breakfast with fried or scrambled eggs and toast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 5

2 large sweet potatoes, 2 pounds, cut into 3/4-inch dice
6 tablespoons olive oil
1 medium onion, peeled and cut into 1/3-inch dice
2 tablespoons roughly chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper

Steps:

  • Bring a medium pot of salted water to a boil. Add sweet potatoes, and cook until they can be easily pierced with a fork but still offer some resistance, 3 to 4 minutes. Drain, and rinse under cold running water. Refrigerate until completely chilled, about 1 hour.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions, and saute, stirring occasionally, until onions are tender and golden brown, about 20 minutes. Transfer onions to a small bowl, and set aside.
  • Pour remaining 4 tablespoons olive oil into the skillet, and place over medium-high heat. Add potatoes, and cook, stirring occasionally, until golden brown, about 8 minutes. Add reserved onions, and cook 2 minutes. Toss in parsley, and adjust the seasoning to taste with salt and pepper. Serve immediately.

SWEET POTATO HASH BROWNS



Sweet Potato Hash Browns image

A riff on Josh Ozersky's famous minimalist hash browns, these are made by sprinkling grated sweet potato over hot butter in a very thin layer, then waiting patiently for the starch to work its magic. Crisp, salty, buttery and addictive, these hash browns are so good, you could probably eat the entire batch in one sitting (or force yourself to be generous and share with a friend). Serve with a fried or over-easy egg for a complete breakfast.

Provided by Sarah Jampel

Categories     breakfast, brunch, weekday, vegetables, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 4

1 large sweet potato (10 to 12 ounces), scrubbed and dried
2 tablespoons cornstarch
2 tablespoons unsalted butter
Kosher salt

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.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 12 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 414 milligrams, Sugar 5 grams, TransFat 0 grams

SWEET POTATO HASH BROWNS



Sweet Potato Hash Browns image

Easy shredded sweet potato hash browns cooked in a skillet in minutes. Better tasting and better for you than the original! Crispy outside, tender inside.

Provided by Erin Clarke / Well Plated

Categories     Breakfast

Time 20m

Number Of Ingredients 7

2 medium sweet potatoes (peeled and shredded (about 4 1/2 cups) - see blog post for tips)
2 tablespoons extra-virgin olive oil (divided)
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon chipotle chili powder (optional but delicious)
2 tablespoons unsalted butter

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.

Nutrition Facts : ServingSize 1 patty, Calories 113 kcal, Carbohydrate 9 g, Protein 1 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 220 mg, Fiber 1 g, Sugar 2 g

SWEET POTATO HASH BROWNS



Sweet Potato Hash Browns image

Sweet potatoes are a colorful, fiber-packed swap for regular potatoes in this healthy hash brown recipe. Take these crispy sweet potato hash browns up a notch by adding jalapeños or herbs. Or, serve them with fried eggs for a complete and satisfying meal.

Provided by Carolyn Casner

Categories     Healthy Breakfast Hash Recipes

Time 30m

Number Of Ingredients 6

5 cups peeled and shredded sweet potato (from 2 medium)
¼ cup finely chopped shallot
1 medium clove garlic, grated
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt
½ teaspoon ground pepper

Steps:

  • Combine sweet potato, shallot, garlic, 1 tablespoon oil, salt and pepper in a large bowl.
  • Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Form three 1/2-cup sweet potato patties in the pan, flattening them with a spatula. Cook the patties, turning once and lowering heat to medium if the pan gets too hot, until nicely browned on both sides, 6 to 8 minutes total. Transfer to a baking sheet and cover to keep warm (or keep in a 200 degrees F oven). Repeat with the remaining 1 tablespoon oil and the remaining sweet potato mixture.

Nutrition Facts : Calories 103.2 calories, Carbohydrate 9.3 g, Fat 7.1 g, Fiber 1.4 g, Protein 1 g, SaturatedFat 1 g, Sodium 208.4 mg, Sugar 2.7 g

SWEET AND SASSY HASH BROWNS



Sweet and Sassy Hash Browns image

If you like sweet potatoes, you'll love this twist on the ol' yam that you can eat for breakfast or any other time of day!

Provided by CookinNurse

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 30m

Yield 2

Number Of Ingredients 6

1 tablespoon butter
1 large sweet potato, scrubbed and shredded
1 onion, chopped
¼ teaspoon chipotle chile powder
½ teaspoon garlic powder
2 tablespoons brown sugar

Steps:

  • Melt butter in a nonstick skillet over medium-high heat. Place shredded sweet potatoes and onion in the pan; cover and cook, stirring occasionally, until sweet potatoes are tender and onion is translucent, about 10 minutes.
  • Stir in the chipotle chile powder, garlic powder, and brown sugar. Cook, uncovered, until potatoes are golden brown on the bottom, about 5 minutes. Turn and allow the potatoes to brown on the other side.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 70.2 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 8.8 g, Protein 5 g, SaturatedFat 3.7 g, Sodium 174.4 mg, Sugar 27.6 g

SWEET POTATO HASH BROWNS



Sweet Potato Hash Browns image

A unique recipe for those who want to try something a little different. I prefer it as a substitute for French fries. Try it as a side with your burger, steak, fish, eggs, or even alone! Believe me...your taste buds will thank you.

Provided by hannahmaej

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 45m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
½ cup diced sweet onion
3 sweet potatoes, peeled and grated
¼ pound cooked and diced lean bacon
1 ½ tablespoons minced fresh chives
1 ½ tablespoons chopped fresh parsley
¾ teaspoon chopped fresh thyme
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir onion until lightly browned, 10 to 12 minutes. Add grated sweet potatoes; cook and stir until tender, about 15 minutes.
  • Increase heat to high and cook sweet potato mixture without stirring for 2 minutes. Reduce heat to medium and stir in bacon, chives, parsley, thyme, salt, and pepper.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 45.3 g, Cholesterol 31.2 mg, Fat 18.8 g, Fiber 6.8 g, Protein 14.2 g, SaturatedFat 4.9 g, Sodium 813.1 mg, Sugar 9.8 g

SWEET POTATO HASH BROWNS



Sweet Potato Hash Browns image

Shake up your weekend breakfast with some homemade sweet potato hash browns.

Provided by Kristina Vanni

Categories     Side Dish     Breakfast     Brunch

Time 13m

Number Of Ingredients 4

2 cups peeled and shredded sweet potato (from 1 medium sweet potato)
2 tablespoons extra-virgin olive oil (divided use)
1/4 teaspoon salt
1/4 teaspoon ground pepper

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.

Nutrition Facts : Calories 100 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 112 mg, Sugar 4 g, Fat 5 g, UnsaturatedFat 0 g

SWEET POTATO HASH BROWN DESSERT



Sweet Potato Hash Brown Dessert image

This is an original spin on the classic potato hash brown, using vanilla, butter and brown sugar to create a delicious dessert.

Provided by Jeremy

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 42m

Yield 6

Number Of Ingredients 8

2 large sweet potatoes, shredded
2 eggs, lightly beaten
¼ cup brown sugar
½ cup all-purpose flour
1 tablespoon vanilla extract
1 cup oil for frying
3 tablespoons butter
5 tablespoons confectioners' sugar

Steps:

  • Place the shredded sweet potatoes into a colander and rinse with cold water; allow to dry.
  • Whisk together the eggs, brown sugar, flour, and vanilla in a large bowl. Stir in the sweet potatoes; mix well. Form into small patties.
  • Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry patties in batches until lightly browned, about 3 minutes per side. Spread with butter; sprinkle with powdered sugar and serve hot.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 53.9 g, Cholesterol 77.3 mg, Fat 11.3 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 4.7 g, Sodium 150.5 mg, Sugar 21.7 g

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