Best Sweet Potato Hash Browns Recipes

SWEET POTATO HASH BROWNS

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion until lightly browned, 10 to 12 minutes. Add grated sweet potatoes; cook and stir until tender, about 15 minutes.
• Increase heat to high and cook sweet potato mixture without stirring for 2 minutes. Reduce heat to medium and stir in bacon, chives, parsley, thyme, salt, and pepper.

SWEET POTATO HASH BROWNS

Steps:

• Bring a medium pot of salted water to a boil. Add sweet potatoes, and cook until they can be easily pierced with a fork but still offer some resistance, 3 to 4 minutes. Drain, and rinse under cold running water. Refrigerate until completely chilled, about 1 hour.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions, and saute, stirring occasionally, until onions are tender and golden brown, about 20 minutes. Transfer onions to a small bowl, and set aside.
• Pour remaining 4 tablespoons olive oil into the skillet, and place over medium-high heat. Add potatoes, and cook, stirring occasionally, until golden brown, about 8 minutes. Add reserved onions, and cook 2 minutes. Toss in parsley, and adjust the seasoning to taste with salt and pepper. Serve immediately.

CAROLINA PORK TENDERLOIN WITH PEACH BBQ SAUCE AND SWEET POTATO HASH BROWNS

Steps:

• Preheat oven to 375 degrees F. Spray a large ovenproof skillet with nonstick cooking spray. Sprinkle the barbecue seasoning blend over the pork tenderloin. Quickly sear the meat on all sides over medium heat.
• Meanwhile, while meat is searing, start the hash browns by adding the vegetable oil and butter to another large skillet. Add the shredded sweet potatoes, onion and bell pepper blend, and celery leaves in a single layer. Cook over medium heat for 3 to 4 minutes without stirring. Stir in the salt and pepper, to taste, and continue to cook until potatoes are tender, about 10 to 12 minutes.
• Once the tenderloin has been seared, remove to a platter and to the same skillet whisk in the Bloody Mary mix, peach nectar, Worcestershire sauce, apple cider vinegar, brown sugar, garlic, hot sauce, cracked black pepper, and chopped peaches; simmer over medium heat for 8 to 10 minutes. Remove sauce from heat, place the seared pork in skillet and spoon sauce over top. Place the skillet in oven and cook until pork reaches an internal temperature of 155 degrees F on an instant-read thermometer. Remove meat from oven and allow to sit for a few minutes before slicing. To plate, arrange sweet potato hash browns and the sliced pork on individual dishes and top with some of the sauce. Garnish with fresh peach slices and a sprinkling of parsley.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

SWEET POTATO HASH BROWNS WITH GREEN ONION VINAIGRETTE

Steps:

• For the vinaigrette: Combine the onions, vinegar, mustard and a few tablespoons of cold water in a blender and blend until smooth. With the motor running, slowly add the olive oil and continue to blend until emulsified. Add the honey and some salt and pepper and pulse a few more times to combine.
• For the hash browns: Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saute pan over medium heat. Add the onions and a pinch of sugar and cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes. Season with salt and pepper.
• While the onions are caramelizing, put potatoes in a medium pot of cold, salted water. Bring the water to a boil and cook until nearly tender but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes. Drain through a colander and then drain on paper towels.
• Heat the remaining butter and oil on a cast-iron griddle or in a skillet over medium-high heat. Add the potatoes and cook, pressing firmly with a spatula, until the underside is golden brown, about 5 minutes. Add the caramelized onions and a drizzle of the green onion vinaigrette and toss to coat. Transfer the hash to a platter and drizzle with the remaining green onion vinaigrette.

SWEET POTATO HASH BROWNS HOMEMADE

Steps:

• Peel and dice sweet potato, cutting into evenly sized cubes.
• Peel and dice onion, making the dice slightly larger than the potato since the potato takes longer to cook.
• Heat oil in large frying pan, add onion and garlic, sautee on high until onions are translucent.
• Add sweet potato and pepper (if using). Cook on high/med-high for 8-10 minutes until potatoes are fairly well browned.
• 2-3 minutes before serving, add spinach to pan and stir until it is wilted.
• Add salt to taste, more garlic powder if needed and serve!

SWEET POTATO HASH BROWNS

Steps:

• Using the large holes of a box grater, grate the sweet potato onto a paper towel. Use the paper towel to gather the sweet potato shreds, then squeeze to wring out excess moisture (there may not be much). Dump into a bowl, add cornstarch and mix to combine.
• Set your largest nonstick skillet (cast-iron is also fine, if it's all you have, though you can expect a bit more sticking) over medium-high heat and add 1/2 tablespoon butter. Swirl the pan to coat it in butter. When the butter stops foaming, sprinkle shredded sweet potato all over the surface in a thin single layer. (The thinner the layer, the more crisp the hash browns.)
• Sprinkle all over with salt, then use a spatula, preferably long and thin, to press down so all shreds come in contact with the hot surface. When you see the potato is starting to get really crisp and brown on the bottom, about 3 to 4 minutes, use the spatula to carefully flip small sections over (it's O.K. if it's not perfect). Cook until the other side is deeply brown, 3 to 5 minutes more, flipping sections as needed.
• Unless your pan is really big, you'll have to cook these in 3 to 4 batches, using 1/2 tablespoon butter for each round. You can keep the cooked hash browns warm in a 300-degree oven as you work.

SWEET POTATO HASH BROWNS HOMEMADE

Steps:

• In a nonstick skillet, melt the butter and 1 tablespoon oil over medium heat.
• Saute the diced onion for 15 minutes or until golden.
• Add in the brown sugar; cook for 5 minutes, stirring frequently.
• In a bowl, mix together the onion mixture, shredded potatoes, salt, and pepper.
• Heat 1 tablespoon oil in the nonstick skillet over medium-high heat.
• *Dothis in batches--drop the potato mixture into 3 1/2 inch rounds; cook 5 minutes on each side or until golden (add more oil as necessary).
• Press down with a spatula to flatten.
• Serve hot, topped with crumbled bacon and pecans.

ROASTED SWEET POTATO HASH BROWNS

Steps:

• Position rack in center of oven; preheat to 400°.
• Line a large rimmed baking sheet with foil and set aside.
• Spread the sweet potatoes on the prepared baking sheet.
• Drizzle with the olive oil and sprinkle the dried rosemary over them.
• Season with salt and pepper, and then toss to coat evenly.
• Roast until the potatoes are tender when pierced with a knife, about 20 minutes, stirring after 10 minutes.
• Remove from the oven when done.
• While the potatoes are in the oven, cook the bacon in a large, heavy frying pan over med-low heat until crisp.
• Drain on paper towels.
• Remove all but 1 tbsp of the drippings from the frying pan; reserve the remaining drippings.
• Place the frying pan on medium to med-high heat and add the onion.
• Cook, stirring often, until lightly browned, about 6 minutes.
• Add the garlic and cook just until fragrant, about 1 minute more.
• Remove the onion and garlic from the pan; add 1 to 2 tbsp of the reserved bacon drippingsback to the hot frying pan.
• Add the sweet potatoes and quickly saute until crisp and nicely browned, 2-3 minutes.
• Return the onion, garlic, and bacon pieces to the frying pan and stir 1 minute more.
• Season with fresh rosemary, 1/2 tsp salt, and 1 tsp pepper.
• For a slightly richer taste, toss the mixture with the Parmesan.
• Serve warm, garnished with fresh rosemary sprigs.

SWEET POTATO HASH BROWNS

Steps:

• Peel and dice sweet potatoes into 1/2 inch dice. Cook in a large kettle of boiling water until just barely tender (3 - 5 minutes). You should feel a slight resistance when you pierce the pieces with a fork. Drain thoroughly.
• In a large saute pan, fry the bacon until just starting to crisp.
• Add onions to bacon and sautee until translucent.
• Remove bacon and onion from pan and set aside leaving drippings in pan.
• Add oil to drippings in saute pan.
• Add sweet potatoes to the saute pan and stir in the 1 Tbsp of sugar.( The sugar helps to caramelize the potatoes.).
• Saute on medium high heat until potatoes start to brown. This takes about 10 - 15 minutes.
• Return onions and bacon to pan and cook a few minutes longer.
• Serve and enjoy.