Sweet Potato Hash Browns

A guest post from our customer Audrey:

Did anyone else notice the size of that sweet potato? I often notice that organic vegetables are much

smaller than their non-organic buddies, but not this potato, apparently sweet potatoes are just big. They

are also very yummy. I think my husband and I wanted a kind of greasy breakfast potato you get at the

dinner, but all we had was a big Space Girl Organic sweet potato. So I had to work with what I had, waste

not want not. I ran the potato through the shredder attachment on my food processor (awesome time

save that is) and then ran half an onion through there as well. Next I chopped up 2-3 garlic gloves and

threw them in the bowl with everybody else. Season mixture with salt, pepper, and a splash of cayenne

if you are into that kind of thing. Finally bind the whole thing together with ¼ to ½ cup whole wheat

flour. This will depend on the size of your potato, mine was large, I used ½ cup. Mix everything together

with your hands, you will feel it stick together a little; at that point you know you have enough flour.

Finally add 1 egg. Taste for seasoning before you add the egg if you have worries about raw egg. Mix

everything thoroughly, but do not smash.

Next heat a skillet on medium high (I like my cast iron as it gets so hot) with 1-2 tablespoons oil of your

choice. Let heat until it is shimmering and just about smoking, but not burning. Scoop ¼ cup portions

of shredder potato mixture into your skillet and flatten so that it is only ¼-½ inch thick. Let the first side

brown. Keep an eye on these because they go from brown to uneatable black in no time. Flip when they

come away from the skillet easily and in one piece (4-6 minutes, less if they are on the thinner side).

Cook until brown on the other side (4- 6 minutes also, I found they cooked faster on the second side).

Set on a paper towel so they don’t steam and drain a little. Serve immediately with sour cream and

green onions (or any condiment of your choice, applesauce or parsley also looked good)

Happy Breakfast!

Ingredients

1 large Sweet potato, shredded

2-3 garlic cloves, minced

½ large onion or one small, shredded

¼-½ cup whole wheat flour (or any flour to bind, rice flour would make this gluten free)

1 egg

Salt, pepper, cayenne to taste (yes taste the uncooked mixture)

Oil for skillet