Sweet Potato Hash Browns with Ketchup Aioli

BRUNCH!

Easter absolutely screams brunch to me. Even though I don’t think I have ever done an Easter brunch. We are mostly ham and deviled eggs sorta people around here.

Sweet Potato Hash Browns with a delicious Ketchup Sauce

Something that has eluded me (and continues to elude me) has been hash browns. I can’t count the number of times we have tried to make them. If you know the secret please share with me. I am at a total loss.

What possessed me then to try and make sweet potato hash browns is also a mystery. I do however know that they.turned.out. Stop the presses. I actually made crispy potatoes in a pan. Well sweet potatoes but crispy fried potatoes nonetheless.

Sweet Potato Hash Browns with a delicious Ketchup Sauce

These were immediately devoured as soon as I was done taking pictures. The sauce really takes this one step further. I urge you to make it. And make it with craft ketchup. Remember Red Duck? We did a couple recipes with them recently and I am developing recipes for them on a monthly basis now.

Trust me- this sauce will only be as good as the quality of your ketchup so make it count.

Sweet Potato Hash Browns with a delicious Ketchup Sauce

So make em for brunch. Or make in the afternoon and devour the evidence before anyone else gets home. Just make em!

Ps. I really think the reason this works so well is the rinsing then draining/squeezing in a towel of the shredded potatoes. At least that is what I am telling myself. So drain and squeeze well! Get those puppies as dry as you can.

Sweet Potato Hash Browns with a delicious Ketchup Sauce

 

One year ago today: Flourless chocolate cake

Sweet Potato Hash Brown with Ketchup Aioli (makes 10-12 patties)
From High Heels to Hot Wheels

2 pounds sweet potatoes, peeled & shredded
1/4 cup green onions, chopped
1/2 teaspoon garlic powder
3 tablespoons egg whites
1 1/2 tablespoons olive oil
1/4 cup all purpose flour
1 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1/4 cup safflower oil (if frying)

1/2 cup reduced fat or fat free sour cream
1/4 cup ketchup
1 tablespoons fresh chives, finely chopped
Dash salt & pepper

For the Sweet Potato Hash Browns
Place shredded potatoes in a colander and rinse until the water runs clear. Let drain for about 10 minutes. Wrap the potatoes in a clean dish towel and squeeze to pull out liquid. In a large bowl, combine potatoes, onion, garlic, egg whites, olive oil, salt & pepper. Stir to coat and combine evenly. Heat safflower oil in a large saute pan over medium high heat. Once oil is hot, place about 1/4 cup of potato mixture into pan (being careful of oil splashes). Fry for 4-5 minutes per side depending on thickness of potato cakes. Using a slotted spatula carefully remove cakes from oil and place on a paper towel lined plate to absorb excess oil.

For the Ketchup Aioli
In a bowl, combine sour cream, ketchup, chives, salt & pepper. Stir to combine completely.

Serve the warm patties topped with sauce and extra chives.

Sweet Potato Hash Browns with a delicious Ketchup Sauce

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