SWEET POTATO + THYME HASH BROWNS


No full-feast breakfast is complete without a set of hash browns. I love ‘em, love ‘em, LOOOVE ‘EM!

Can you hear the excitement in my tone? Ok… I love ‘em.

I usually use regular potatoes, but sweet potatoes are all I had at home – and you know what? They were pretty good. I would definitely go for it again.

Serves 3

  • 1 Sweet potato
  • 3 Stalks of thyme
  • 3 Tbps Olive Oil
  • Seasoning

Wash and de-skin the sweet potato. Grate into a clean kitchen towel. Squeeze as much water out as possible. When there’s no more water to be squeezed, transfer to a bowl and add the thyme leaves (discarding of their stems). Season and combine.

Turn the mixture into medium hash brown patties to be ready for frying. In a large pan, heat the olive oil on medium-high heat. When ready, add the hash brown patties into the oil, one at a time leaving space between each. Cook each side for 3-4 minutes or until golden brown.

Line a plate with kitchen paper towels and transfer finished hash browns onto the plate to soak out the excess oil. Wait a few minutes then transfer to the serving dish.

This goes well with either scrambled eggs, grilled sausages or fresh fruits.

P.S. if you want to avoid fried food, you can easily bake this recipe.

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