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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Oh, babe, this meal was made for two / And these hash browns mean nothing, oh these hash browns mean nothing, yeah these HASH BROWNS MEAN NOTHIN' without you."
-John Green

The refrigerator light goes on...

Hash browns are great for breakfast with Vitamin C, potassium and magnesium. The great thing about using sweet potatoes is the added fiber.

It is important to have the shredded potatoes be as dry as possible. Pressing them in the strainer works but you can also use a salad spinner if you have one. Butter adds a bit more saturated fat, but the potatoes will brown so much better than with olive oil.

Sweet Potatoes and Yams

Sweet potatoes are not yams. What is marketed in the U.S. as a sweet potato is usually a potato with a pale skin and creamy yellow flesh. These are closely related to russet potatoes and are drier and not very sweet.

What is usually sold as a yam in the U.S. is actually the darker skinned sweet potato. The thick orange skin is tough and fibrous and the flesh is moist and also has a rich orange color.

1 cup yams: 177 calories; 0g fat; 0mg cholesterol; 13mg sodium; 42g carbohydrate; 6g fiber; 1g sugars; 2g protein; 4% RDA Vitamin A; 43% RDA Vitamin C; 3% RDA Calcium; 4% RDA Iron; 4mcg Vitamin K


 

Shredded Sweet Potato Hash Browns



Servings = 2 | Serving size =about 1 cup

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe can be divisible by 1.

This recipe does not make very good leftovers.

8 ounces sweet potatoes (shredded)
1/8 tsp salt
1 tsp dried sage
fresh ground black pepper (to taste)
2 tsp unsalted butter



After shredding the potatoes, place them in a strainer. Use the back of a rubber spatula press the excess water out of the potatoes.

Place the potatoes on a double thickness of paper towel and pat as dry as possible.

Place the potatoes in a bowl and add the salt, sage and pepper. Toss until well blended.

Place the butter on a large griddle or in a large skillet over medium high heat.

When the butter is melted and bubbling add the potatoes.

Toss well on the griddle for about 5 minutes and then gather them together into two piles.

Press down to flatten each pile.

Adjust the heat so that the potatoes cook slowly without burning generally medium to medium-high.

After about 5 minutes turn and cook on the other side for 3 to 5 minutes.

Serve.

Nutrition Facts

Serving size = about 1 cup

Servings = 2

.

Amount Per Serving

Calories 169 Calories from Fat 37
  % Daily Value
Total Fat 4g 6%
    Saturated Fat 2g 10%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 10mg 3%
Sodium 156mg 6%
Total Carbohydrates 32g 12%
    Dietary Fiber 5g 17%
    Sugars 1g  
Protein 2g  
Vitamin A 7% Vitamin C 32%
Calcium 1% Iron 5%
Vitamin K 9 mcg Potassium 930 mg
Magnesium 26 mg