Sweet Potato Fry Up

Here's a recipe I found. http://allrecipes.com/Recipe/Sweet-and-Sassy-Hash-Browns/

I'll be honest with you, though, this doesn't sound very tasty to me. I don't personally care for my sweet potatoes to be mixed with savory ingredients. It's just not my cuppa, I suppose. I'm a staunch breakfast traditionalist. Breakfast potatoes are russets, gosh darn it.

If you use flour, please make sure people know it. As someone with a wheat allergy, I wouldn't assume there to be wheat in potatoes.

When I go to a Christmas meal and am expecting sweet potatoes I expect candied.

This doesn't sound good to me at all....sorry. I guess I have a block where my sweet potatoes are concerned.

I do put them in soups/stews and love to eat them straight up baked too.

This is a good recipe to follow:

http://nomnompaleo.com/post/19886925277/sweet-potato-hash...

This is basically what all your Jewish friends do for Hanukkah. Potato latkes (pancakes) consist of grated potatoes (Russet, Yukon gold, or sweet, separately or mixed), with onion and matzo meal (or flour or fine bread crumbs), egg, and salt. We don't cook or parboil the potatoes first - I just shove them all in the food processor with the grating blade. Take the grated potatoes & onions, and dump them into a cheesecloth or clean kitchen towel, then twist it to squeeze out the moisture. Don't just let them sit and drain because the potatoes will turn brown. If you are adding something watery (like peppers or zucchini, then add those in to the towel for squeezing ). Something not watery, like carrots, can be grated separately and added in without the squeezing/draining part.

Once it's drained, mix with eggs and then fry up in oil. I use olive oil or canola, or a mix of both. I also do not peel the potatoes - I wash them well, let them dry, and trim off any spots, then just put through the grater.

I put everything in a bowl to mix in the egg, then I squish a bunch of the mixture into a 1/4 cup measuring cup just so everything is relatively uniform. I sweep up the stray strands of grated potato into the cup, press down lightly, then invert the cup over the skillet of oil and tap to release. Then I press down to make them flatter. I fry up one side until brown, then flip and repeat. I pull them out and put on a rack on a baking sheet, and finish them in the oven so they aren't sitting in oil for the whole time. But you don't have to - if you make them pretty flat, they'll cook evenly and be crispy.

Message me if you want more specifics. You can use any potato latke recipe for proportions but honestly I don't measure much, I just eyeball it.

Full disclosure: I haven't actually made this yet but am SO looking forward to trying this on one of my days off this week, perhaps Christmas morning. It's from a new cookbook I got for an Adrenal Reset diet, so it's healthy as well as, I can only assume by the ingredients, tasty:

SWEET
POTATO HASH

Ingredients
• 2 pounds onions, about 2 large
• 1 tablespoon olive oil
• Sea salt
• 1 pound fresh Italian sausage
• 3 pounds sweet potatoes, about 3 large potatoes, ideally organic
• 6 large garlic cloves
• 4 long stalks rosemary, about 1/4 cup of leaves
• 3 tablespoons olive oil
• 1 tablespoon kosher salt, plus more to taste if necessary
• Freshly ground black pepper
• Sliced green onion for topping
Directions
1. Heat the oven to 450°F. Peel the onions and cut them in half lengthwise, then cut them into thin half-moons. Cut the half-moons in half. Heat the olive oil in a skillet over medium-high heat. When hot, add the onions and sprinkle lightly with salt. Lower the heat slightly and cook the onions for about 30 minutes, stirring occasionally, and lowering the heat if they seem to be burning. Cook them until they are very dark brown.
2. Meanwhile, put the sausage in another skillet and brown over medium-high heat, chopping it up into fine crumbles with a spatula. Cook the sausage for about 10 minutes, or until it is browned and beginning to crisp. Drain away any excess fat.
3. While the onions and sausage are cooking, chop the unpeeled sweet potatoes into cubes that are about 1/2-inch to a side. Finely mince the garlic and rosemary leaves, and toss them in a large bowl with the sweet potatoes. Toss with the olive oil, kosher salt, and a
generous helping of black pepper.
4. When the onions are dark brown and the sausage is crispy, stir these into the sweet potatoes as well. Line a large baking sheet with foil or parchment paper, and spread out the sweet potatoes evenly. Roast the sweet potatoes for 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy) or until they are soft and browned.
5. Remove from oven and top with sliced green onion and enjoy!
Makes 6 servings

If you are going to shred, then no need to precook the potatoes. I have added shredded sweet potatoes when cooking sausage but never for hash browns. They should cook up fine. If there is a concern about allergies, you could use a little rice flour or corn meal to add a little crispness to it.

I don't know about sweet potatoes, but when I make hash browns with regular potatoes, I bake them the day before and refrigerate them overnight, then I dice them into small pieces before I cook them. If I were shredding, I wouldn't cook them first only because they are firmer when they are raw and I would think easier to shred with less chance of smushing,( Is that even a word?) but I've never tried to shred a cooked potato so I could be totally wrong. I also think that you don't need flour. They should crisp up fine in oil. And for the record, I think this sounds amazing. I never got the whole candied sweet potato thing. Way to sweet IMO.