Fry six and freeze three. The frozen Sweet Potato Hash Browns are a savior when you’re absolutely starving and need real food fast.
The Cafe’s kitchen (that would be my kitchen) has been under renovation this summer.
To get ‘er done, I spent a half day during my summer holiday to remove the existing kitchen backsplash from the wall (fun). The rest of the day was spent fixing the walls I partially destroyed during the removal (not fun).
When 7 pm arrived, I was tired and hungry.
During my frantic search for food, I found three of these homemade sweet potato hash browns frozen in the freezer.
I wouldn’t generally say homemade hash browns are the “best meal ever” (they’re not even a meal). But when I ate these nutrient-rich hash browns after a long day of ruining and repairing the cafe’s kitchen walls…they sure tasted like the best meal EVER!
You’ll find the recipe I used to make (and freeze) them below.
And, if you like your hash browns served with a fried egg, grab this handy cheat-sheet that covers (almost) all the delicious ways to cook an egg.
From fried to scrambled to poached to hard boiled…this free cheat-sheet (from my online cooking school) has you covered.
By the way, if you ever need some tips on removing and replacing a kitchen backsplash, leave a comment below. At the very least, I can share what I learned based on my recent reno experience :). Cheers!
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SWEET POTATO HASH BROWNS
Makes: 6 Healthy Hash Browns Prep Time: 10 to 15 minutes Cook Time: 10 minutes
Open Printable Recipe
1 medium potato
1 medium sweet potato
1 Tbsp. chunky salsa
2 Tbsp. minced onion (optional)
1/2 tsp. salt
2 Tbsp. cooking oil
Peel the potato with a vegetable peeler, then grate with a box grater. Fill a medium bowl with cold water and place grated potato in water. Set it aside.
Poke holes on all sides of the sweet potato with a fork. Place on a microwave safe plate and cook in the microwave (on HIGH) for 5 minutes. Let the sweet potato cool for a minute or two before removing the skin. Slice the flesh of the sweet potato into large pieces and place in a medium-sized mixing bowl. Add salsa. Mash the two together with a fork. Stir in onion (if using).
Drain grated potato and pat dry with paper towel. Add the grated potato to the sweet potato mixture. Add salt and give it a stir to combine all the ingredients.
To cook, heat 1 Tbsp. of oil in a non-stick skillet over medium heat. When oil is hot, add an ice cream scoop amount of the sweet potato mixture to the pan (3 scoops fit in my 10-inch (25 cm) skillet). Flatten each scoop with the bottom of a spatula. Let the hash browns sizzle until the outside is golden brown, about 2 minutes. Flip to cook the other side. Remove cooked hash browns from skillet and set on paper towel to soak up excess oil. Heat the remaining 1 Tbsp. of oil in the pan, and repeat the steps to cook the remaining 3 hash browns.
To freeze, allow hash browns to completely cool. Lay flat in a resealable freezer bag and place in the freezer.
Brent Garell (hey that’s me!) is the guy behind College Recipe Cafe. He is the author of The Cook-a-Palooza Experience and 15-Minute Money Saving Meals for Students. He teaches cooking classes at local colleges and online at Cooking Pro Jumpstart.
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