While preparing breakfast for my family one Sunday morning I realized we had only sweet potatoes and not any red skin potatoes — my go-to for a hearty weekend meal. I thought our hopes for hash browns were dashed. However, I decided to give the sweet potatoes a whirl and venture beyond our typical baked sweet potato comfort zone.
They shredded easily, and I dressed them up with just a little freshly grated Parmesan and orange zest before browning on the stove top. What I got was a gift from the breakfast Gods and a perfectly crisp, wonderfully flavored complement to an otherwise ordinary meal.
Few foods deserve to be praised as highly as does the sweet potato, and if you want delicious and nutritious in a serving of vegetables to start your day, look no further! Since that fated breakfast, we’ve enjoyed these many more mornings, but most surprising has been how well they’ve paired and dazzled ordinary dinners, too.
This recipe for sweet potato hash browns is one of 13 healthier breakfast and brunch recipes in our original e-cookbook, Baker’s Dozen. Preview here, download for just 99c here, or order your printed copy here!
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1 medium sweet potato (about 2 cups grated)
1/3 cup freshly grated Parmesan cheese
1 orange, zested
1 Tbsp. whole grain flour
1 tsp. Kosher salt
1 tsp. cracked black pepper
olive oil cooking spray
1. Wash the sweet potato thoroughly before grating it with a box grater, food processor, or mandolin.
2. Place a skillet on the stove at medium-high heat.
3. Placed the grated sweet potato in a mixing bowl and add the Parmesan, orange zest, flour, salt, and pepper. Use a fork to gently toss together. Form four patties with the mixture.
4. Generously mist the hot skillet with olive oil cooking spray before placing each sweet potato hash brown patty.
5. Let brown about 3-5 minutes, then turn. Cook for another 3-5 minutes until desired crispness is achieved. Serve and enjoy.
ALSO TRY THIS
recipe by Brandi Koskie and photos by Dana Shultz for DietsInReview.com
March 17th, 2014