Sweet Potato Hash Browns

One of our last meals before leaving for Dallas was Sweet Potato Hash Browns. I had a few lonely sweet potatoes sitting in the pantry and was not about to thaw up meat to go with them in the middle of packing! Thankfully, we had a few eggs in the fridge, so it was breakfast for dinner time! What a brilliant idea I thought, that is until we sat down to eat and I asked P if he usually ate ketchup with his hash browns (I could have sworn that he had eaten them before at IHOP) but, to my surprise..his response left me dumbfounded. He said "I don't usually eat hash browns." My honest husband was skirting around the fact that he DIDN'T like hash browns! After 4 years of marriage I never knew, he doesn't like hash browns!! He insisted on eating them anyways since I had made them. He actually didn't think they were too bad...the man ended up eating his entire plate! hmmmm...I'm still in question as to if he liked them or not?!

I for one happened to enjoy them, so that's why this one will go "published". They were just the right texture if your going for the real hash brown feel. The sweetness in the sweet potatoes wasn't too overpowering (i love me some salty hash browns) and if you eat them right from the frying pan they can be quite addictive...topped with plain yogurt...can't get enough!

Sweet Potato Hash Browns
recipe adapted from Love and Olive Oil

2 8-ounce sweet potatoes
1 8-ounce russet potato
3 tablespoons grated onion
2 large eggs, beaten to blend
1 tablespoon all purpose flour
1 teaspoon cumin
1 teaspoon sea salt
2 tablespoons coconut oil
1 cup Greek-style yogurt(optional topping, you could go with ketchup as well!)

Directions:
Peel both potatoes and coarsely grate into medium bowl. Place grated potatoes and onion in clean cloth and squeeze out excess liquid. Place potatoes and onion in large bowl. Add eggs, flour, cumin, and sea salt; mix to incorporate evenly.

Heat oil in heavy large skillet over medium-high heat. Measure scant 1/4 cupful of mixture, shape into ball, and add to skillet. Using spatula, gently flatten ball to 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes. Fry until golden, about 3 minutes per side. Repeat with remaining mixture for total of 8 pancakes.

Notice the "cute" paper plates we ate on since every dish of mine, at this point, was tucked away in their assigned box! :)

*Update on the new job- so far, so good!! Thanks for all the thoughts and prayers!