Name: Sweet Potato Hashbrown recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 2 medium sweet potatoes, grated; salt to taste; pinch of turmeric powder; 1/2 tsp. garam masala powder; 1/2 tsp. red chili flakes; 1 egg / 1-2 tbsp. besan (chickpea flour); 2 tbsp. coriander leaves, chopped; oil to shallow fry

ABOUT Sweet Potato Hashbrown RECIPE

Hash Browns are generally prepared with grated potatoes with just a sprinkle of salt and pepper. Butter is used as the cooking medium and is a very popular American breakfast, served in many fast food joints all over. It is almost similar to our very own potato fry. The only difference is that it is grated and pan fried in butter in bite sized pieces like cutlet / tikki. But in this version of mine, I gave a healthy touch to it by using olive oil. I also made it in an Indian style by adding some garam masala powder, besides other seasonings. They are perfect for breakfast if served as sandwiches along with green chutney.

Ingredients Serving: 3

2 medium sweet potatoes, grated
salt to taste
pinch of turmeric powder
1/2 tsp. garam masala powder
1/2 tsp. red chili flakes
1 egg / 1-2 tbsp. besan (chickpea flour)
2 tbsp. coriander leaves, chopped
oil to shallow fry

Instructions

Squeeze out the excess moisture from the sweet potato. In a bowl, combine all the ingredients (except oil).
Heat a non-stick tawa / griddle and add a tsp. of oil. Take a handful of the mix and shape it into a round patty.
Gently place on the tawa / griddle and fry on low flame till crisp and golden on one side. Keep pressing it with your spatula to make them flat and crisp.
Flip it over and fry the other side too till golden colour. You can cook two hash browns at a time. Serve them hot with ketchup / green chutney or as sandwiches.

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