Speak Another Language?

Sunday, February 24, 2013

Sweet Potato Hash Browns

While searching for new ways to use sweet potatoes, I came across the concept of sweet potato pancakes.  Sweet potatoes are a healthier and lower glycemic option compared to the traditional white potato. This recipe gives you an option beyond traditional mashed potatoes to bring to your family's kitchen table.

Just a note on how to approach this recipe. Mixing the ingredients together is super easy and fast, however don't be disappointed when you try to flip them over and they do not hold their pancake shape. Many of them will most likely crumble before your eyes, and you may feel defeated, but just wait until you taste them.  That is why these are really not sweet potato pancakes, but rather Sweet Potato Hash Browns. Enjoy!

Sweet Potato Hash Browns

2 sweet potatoes, peeled and shredded
1 small onion, finely chopped
1 egg, beaten
1/2 cup ground up oatmeal
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 tsp cinnamon
1/2 tsp garlic powder

Vegetable oil for frying


Step One:  Mix all ingredients together.

Step Two: Heat oil in skillet over medium heat until hot.  With clean hands, take a small handful of the sweet potato mixture and form into a ball.  Flatten out with your hands and place in the oil (my pan would hold 3 at a time, be sure to give yourself enough room to flip).  Cook until bottom is browned (3-5 minutes).  Carefully flip, this is the part where most of mine fell apart, do not worry!  Just make sure that the pancakes are flat and browned on both sides.

Step Three: Once browned on both sides, transfer to a separate plate.  If they stayed in pancake form, good job, you are better than me :)   If not, mix up a bit and presto!  You have sweet potato hash browns!

No comments:

Post a Comment

Twitter Delicious Facebook Digg Stumbleupon Favorites More