Spicy Sweet Potato Hash Browns

I had a relapse today. I had sworn off sweet potatoes for a while. But I had to make an exception.

My dad and I had a hash brown cook off.

He was making his usual breakfast of choice: sausage, hard boiled eggs, hash browns and toast. I was really hungry and the kitchen was smelling good, so I wondered upstairs.

While I was being nosy, he asked me if I wanted an egg. Of course I said yes. He asked if I wanted some hash browns. I said yes, but I didn’t want one that was too big because of the starch. I turned my head and spotted the sweet potatoes in the corner. A light bulb went off.

I grabbed my frying pan and grater and asked Dad if he ever had sweet potato hash browns before. Strangely, he said no. I thought he would have had some by now for sure!

The sweet potato hash browns cooked up more quickly, but we realized it was because I had a smaller grate on my potato, and Dad’s pan was on a smaller eye. Sweet potatoes also have less moisture, which also makes them brown more quickly. Tastewise, I much prefer the sweet potato hash brown. Dad enjoyed them too!

These are quick and easy. I don’t peel, and I didn’t use any bacon or onions, but both would be great additions. I can’t wait to make these for Christmas breakfast!

Spicy Sweet Potato Hash Browns

2 large sweet potatoes, grated
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
Oil for frying

Scrub and dry your sweet potatoes very well before grating. Add salt pepper, and cayenne pepper to your grated potatoes and mix well.

Heat about two tablespoons of oil (I used grapeseed oil) in a frying pan on medium heat. Place about 1/4 of your sweet potatoes in the pan and spread them to make a thin layer, without holes, about a half inch thick. Fry until edges become brown, about 4 minutes, then flip over with a spatula and cook the other side for 4 minutes. Remove hash browns from pan and place on a plate lined with paper towels to drain. Repeat with remaining potatoes.

Makes 4 hash browns