These tender, crispy hashbrowns make an excellent accompaniment to breakfast, brunch or even dinner! They cook up in minutes and add a punch of color and flavor. Of course, they also are a nutritional powerhouse! Don’t be confused by the term "yam" when I recommend varieties — they actually all are sweet potatoes. The true yam is a tropical plant.
Add to shopping list
- 1 large (or 2 small) sweet potato(es) — I like Garnet yams or Jewel yams for this dish
- 1 to 2 tablespoons vegetable oil
- Salt and pepper, to taste
- Sour cream
- Sage leaves
Peel the sweet potato(es) and coarsely grate them. Roll them up in a clean dish towel and twist the towel to squeeze out as much moisture as possible.
Heat the oil in an 8- or 9-inch sauté pan over medium-low heat. Spread the grated sweet potatoes out in an even layer and cover the pan with a lid. Let the potatoes cook for about 4 minutes. Remove the lid and turn the heat up to medium or medium high. Cook the hashbrowns for about 4 minutes more, or until the bottom is crispy. Using a wide spatula, flip them and cook on the other side until crispy, about 2 to 4 minutes.
Serve with your favorite toppings such as applesauce, sour cream or sage.