We’ve made these twice this week, and they are delicious! Sweet potatoes are a staple in our home year round (they are so very good for you). I bake a couple at the start of every week for a quick veggie go-to for Remy’s lunch for Mother’s Day Out. And I substitute them in many recipes that call for potatoes (we rarely eat them). So was the case for this recipe. You can enjoy these sweet potato hash browns for breakfast, an afternoon snack, or a side with dinner. And the babe will love them! I used japanese sweet potatoes but you can use whatever kind you find local or at your grocery.
Sweet Potato Hash browns:
1 sweet potato, peeled and grated
3/4 c shredded cheese (cheddar or mozzarella are both delicious)
bit of olive oil
The key is to get the right mixture of your grated sweet potato and shredded cheese. I use the ratio of 1 medium size sweet potato to 3/4 cup cheese. Combine the two together. Heat a small amount of olive oil in a sauce pan over medium heat. Drop spoonful amount of mixture into pan and let cook for about 2 minutes before flipping. Its a good idea to test one to make sure it is a good consistency. You will tell when trying to flip it – if it’s falling apart, add more cheese to the rest of your mix before cooking it. The cheese is what holds it together but it’s also what will burn so keep an eye out:) After you flip, allow for about 1-2 minutes longer to cook and then remove from heat. Layer on paper towel to help remove excess oil before serving. Enjoy!February 12, 2014