Hey! Yeah, hi. Here I am. Over here...with the easiest, most delicious recipe for sweet potato hash browns...? Ya see me? Yeah. Hey.
The only thing harder than making these sweet potato hash browns is trying to relate to an episode of Girls as a 29-year-old.*
*I realize suggesting there is only one thing harder than making these is in direct opposition to the theme of this post, but it was late and my brain only works when it isn't looking at words, but, like, you get it???!
Sweet Potato Hash Browns
Makes about 4 servings
- 2 large sweet potatoes (whatever that means to you)
- 1 tbsp fat of your choice (I used bacon, but coconut oil, olive oil, or butter would all be fine)
- salt to taste
1. Peel sweet potato and then grate on a box grater. I used the side that looked like it would make normal sized cheese shreds.
2. Line a plate with a couple sheets of paper towels. Dump the shredded sweet potato on the paper towels. Using another couple sheets of paper towels, press firmly on the sweet potato, trying to absorb as much moisture as possible. (I did this two times)
3. Add fat to a skillet over medium heat. Once melted, add shredded sweet potato in a thin, even layer. Cook until crispy and browned on both sides--about 4 minutes or so depending on your stove.
4. Remove hash browns from pan and set on another paper towel lined plate. While hash browns are still hot, sprinkle generously with salt to taste. Serve hot with additional breakfast foods.