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.
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.
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.
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.
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.