Sweetpotato Hashbrowns

CA GROWN Blog

Discover. Learn. Connect.

Sweetpotato Hashbrowns

October 25, 2017
CA Grown Mom

Susan Phillips

Read Bio »
Eat the Season!
Sign Up For Weekly Recipes
Eat the Season!
Sign Up For Weekly Recipes

Sweetpotato Hashbrowns

We’ve been on a brunch kick over here!

And this recipe by far has won me over.  

We love hash browns in our house, but I was looking for something that was a little more healthy and didn’t want to cut out the fun or crunch that goes along with the shredded goodness.

Enter Sweetpotato Hashbrowns!  

They have an unexpected ingredient that definitely sends it into gourmet status.  But don’t fret… these are definitely not fussy on time.  Literally 5 minutes to prep and 5 minutes to cook!  

 

Top secret tip: Break out that seldom used waffle iron to achieve that unmistakable crispy exterior!  Not only is it hands-free while it cooks,  but you can tend to the egg portion of this meal without worry.

This recipe takes a whopping five minutes to cook and that’s critical when you’re talking brunch.   I topped mine with a basted egg and added chopped chives for added flavor and crunch.  

 

First and foremost, we start with a big, beautiful California sweetpotato.  They are in season right now, so make sure you look for the California Grown label when buying.

 

Simply remove the skin from the potato

 

Shred them either with a box grater or in your food processor

 

Add a large chopped shallot

 

Melted butter

 

Toss thoroughly with seasonings 

 

Place a handful of the shredded potato mixture onto a hot waffle iron and cook for about 5 minutes or until cripsy

 

Enjoy solo, or top with a prepared egg…

 

Oh yah…. Brunch game is strong with this one guys.

 

Dig in and never look back!

 

Sweetpotato Hashbrowns
Serves 6
Write a review
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 2 large sweet potatoes
  2. 1 large shallot, chopped
  3. 4 T. butter, melted
  4. 1/2 tsp. garlic powder
  5. 1 tsp. black pepper
  6. 1 tsp. salt
Instructions
  1. Preheat waffle iron to highest setting, spraying with nonstick spray
  2. Peel and shred the potatoes.
  3. Mix all the ingredients together thoroughly.
  4. Place a large handful of potato mixture to waffle iron. Cook for at least five minutes or until desired crispiness.
  5. Remove from waffle iron and serve immediately
Adapted from Inspiration
Adapted from Inspiration
California Grown /

 

 

Here is another Brunch recipe I am currently obsessed with and would go perfectly with these hashbrowns…

Egg in a Cloud. These eggs are so fun and super flavorful for a lazy Sunday brunch!

Egg in a Cloud

 

Or this one is always superb, especially since strawberries are basically year-round now!

Lemon Creme Crepes with Strawberries and Pistachios

 

Enjoy your brunching!

New Member Sign Up

Your participation is appreciated. Please fill-out the form below and a Buy California Marketing Agreement (BCMA) representative will contact you. Or, you may contact the BCMA at 916-441-5302.

Download Pdf Form

Licensing Sign Up

Your participation is appreciated. Please fill-out the form below and a Buy California Marketing Agreement (BCMA) representative will contact you. Or, you may contact the BCMA at 916-441-5302.

Certification Mark Licensing Agreement Service Mark Compliance agreement