Sweet Potato and Sage Hash Browns

A classic side dish from the Deep South, Sweet Potato and Sage Hash Browns add a delicious crunch to any meal, with the subtle earthy flavor of sage and the natural sweetness of sweet potatoes.

🛒 Ingredients

• 2 large Large Sweet Potatoes
• 1/4 cup Fresh Sage Leaves
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 tbsp Butter
• 1/2 cup Grated Parmesan Cheese
• 1/4 cup All-purpose Flour

👨‍🍳 Instructions

1. 1

   Step 1: Peel the sweet potatoes and shred them using a box grater. Soak the shredded sweet potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat dry with a paper towel.

2. 2

   Step 2: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the butter and let it melt.

3. 3

   Step 3: In a large bowl, combine the shredded sweet potatoes, grated Parmesan cheese, salt, black pepper, and flour. Mix well to combine.

4. 4

   Step 4: Using a 1/4 cup measuring cup, scoop the sweet potato mixture into the skillet with the melted butter.

5. 5

   Step 5: Press each scoop of sweet potato mixture into a flat layer using a spatula. Cook for 4-5 minutes or until the bottom is golden brown.

6. 6

   Step 6: Flip the sweet potato hash browns and cook for an additional 4-5 minutes or until golden brown on both sides.

7. 7

   Step 7: Add the chopped sage leaves to the skillet with the hash browns and cook for 1-2 minutes or until fragrant.

8. 8

   Step 8: Remove the hash browns from the skillet and serve hot.

💡 Pro Tips

To make this recipe perfect, make sure to soak the shredded sweet potatoes for at least 30 minutes to remove excess starch. Use a 1/4 cup measuring cup to scoop the sweet potato mixture into the skillet. Common mistakes to avoid include over-mixing the sweet potato mixture and not patting the shredded sweet potatoes dry before using them. To store leftover hash browns, let them cool completely and refrigerate or freeze for up to 3 days.

📊 Nutrition per Serving