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Cooking Notes
Randy
1. Peel the sweet potato.2. Spread shredded potato in a thin layer on a bed of paper towels. Sprinkle with 1/4 tsp salt and cover with paper towels. Let stand 10 minutes. Press to extract water. Season with 1/2 tsp 5-Spice & 1 TBL potato starch.3. Add 1 TBL butter to pan. Press potatoes firmly.4. Swirl pan to avoid sticking. Add butter as needed.5. When bottom has browned, loosen it using a Fish Spatula.6. Turn or flip the entire cake over in one piece. Add 1 TBL butter.
Christa
I love sweet potatoes, and you can hardly go wrong with sweet potatoes--but this recipe does. I hardly ever cook with cornstarch anymore. I far prefer Sifton's roasted sweet potatoes w/smoked paprika or Bittman's stir-fried sweet potatoes, and both are easy to make. You need to have a well-seasoned or really good nonstick pan to make this. I appreciate the flavor of vegetables shining through, but cornstarch added a yuck flavor. It wasn't inedible, but I won't make it again.
barb
Just made. Lessons:1) Grate and blot -- easier. There is not much moisture.2) Sprinkle with a bit of flour (instead of cornstarch) or nothing at all -- potatoes are starch3) You will know when the underside is done-ish because it will slip and slide in the pan. Press down with spatula. Wait two minutes more and flip in the air -- one piece.4) Based on what you now see from first side you can gauge cooking for second side.5) Cumin goes well6) Yum.
Eleanor
If available, use a food processor rather than a box grater. It will give you larger, more distinct shreads that should brown nicely. The box grater (I used both in succession) gives you a wetter, messier result.
Alexandra
Shredded sweet potatoes freeze well - I'd go through step 1 and then freeze in a single layer on a baking sheet, then transfer to a bag. Then just sprinkle them frozen into the pan when you're ready!
Alison
This was SO good!
NannyFlo
The recipe worked well for me with a couple modifications. Used my Cuisinart SurePrep to chop the sweet potato including the skin. Added black and crushed red pepper. Delicious!
Harbor Diner
We eat a lot of sweet potatoes and this was a nice addition to our repertoire. Definitely grate with food processor and go light on corn starch. Next time I’ll use a much bigger pan and spread potatoes out in a thinner layer to avoid the steaming mentioned by others. Great platform for different seasonings.
Laura
Added Chinese 5 spice per other comments, excellent addition
Dan
I just made these as instructed and they were a hit. My only complaint is in the cooking process; is there a more efficient way to cook the potatoes all at once? Next time I may try cooking in a thin layer on a sheet pan on low broil and then flip. Any thoughts?
CK in MN
I made this per directions, doubling everything & using my largest cast iron skillet in one batch. Yum!!
Jason
I added a very finely diced small onion which made these less sweet and more savory. Also, a large nonstick electric griddle worked great, just don't crowd then or they tend to steam instead of fry.
Dave
Added 1/2 cup minced scallions and a healthy pinch of cayenne to give it a bit of heat
KB
They were fine, but I wouldn't make again. I would probably use Randy's instructions in the comments if there is a next time.
Lara
No need for the cornstarch!
Elena
Pretty good but not in a rush to make again. Important to squeeze liquid and lay potato layer thin. May add some cumin next time
waste of a perfectful good sweet potato
Very ordinary.
lucy
Very tasty. I pimped the eggs and hash with Tabasco and (gulp) some ketchup. At first the hash looked like a gooey mess, but no matter — it tasted great. Will make again. Btw, I used cornstarch. Not a problem.
Emily
Skip the salt altogether until serving. Mine was far too salty!
sujatha92
Not successful in my hands. Sweet potato fell apart & ended up burned on bottom and steamed soft on top, despite high then medium heat and a good glug of oil. IMO if a sweet potato hash brown is what you’re going for, you’re better off making a latke with flour and egg.
topped w/ Honey Sriracha Mayo
Honey Sriracha Aioli:1/3 cup mayo1 tablespoon lemon juice1 1/4 teaspoon sriracha1 teaspoon honey1/4 teaspoon garlic powderAdded chicken andouille sausage and topped with fried eggs. Seasoned hash with salt, pepper and smoked paprika.
Antoine
No need to overdo it with the butter, a nice mixing is enough. Well spread in the pan, let some space for turning the hash brown easily with messing it.Delicious
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