This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Oh, babe, this meal was made for two / And these hash browns mean nothing, oh these hash browns mean nothing, yeah these HASH BROWNS MEAN NOTHIN' without you."
Hash browns are great for breakfast with Vitamin C, potassium and magnesium. The great thing about using sweet potatoes is the added fiber.
It is important to have the shredded potatoes be as dry as possible. Pressing them in the strainer works but you can also use a salad spinner if you have one. Butter adds a bit more saturated fat, but the potatoes will brown so much better than with olive oil.
Sweet potatoes are not yams. What is marketed in the U.S. as a sweet potato is usually a potato with a pale skin and creamy yellow flesh. These are closely related to russet potatoes and are drier and not very sweet.
What is usually sold as a yam in the U.S. is actually the darker skinned sweet potato. The thick orange skin is tough and fibrous and the flesh is moist and also has a rich orange color.
1 cup yams: 177 calories; 0g fat; 0mg cholesterol; 13mg sodium; 42g carbohydrate; 6g fiber; 1g sugars; 2g protein; 4% RDA Vitamin A; 43% RDA Vitamin C; 3% RDA Calcium; 4% RDA Iron; 4mcg Vitamin K
Servings = 2 | Serving size =about 1 cup
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 1.
This recipe does not make very good leftovers.
|8 ounces||sweet potatoes (shredded)|
|1 tsp||dried sage|
|fresh ground black pepper (to taste)|
|2 tsp||unsalted butter|
After shredding the potatoes, place them in a strainer. Use the back of a rubber spatula press the excess water out of the potatoes.
Place the potatoes on a double thickness of paper towel and pat as dry as possible.
Place the potatoes in a bowl and add the salt, sage and pepper. Toss until well blended.
Place the butter on a large griddle or in a large skillet over medium high heat.
When the butter is melted and bubbling add the potatoes.
Toss well on the griddle for about 5 minutes and then gather them together into two piles.
Press down to flatten each pile.
Adjust the heat so that the potatoes cook slowly without burning – generally medium to medium-high.
After about 5 minutes turn and cook on the other side for 3 to 5 minutes.
Serving size = about 1 cup
Servings = 2
Amount Per Serving
|Calories 169||Calories from Fat 37|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 32g||12%|
|Dietary Fiber 5g||17%|
|Vitamin A 7%||Vitamin C 32%|
|Calcium 1%||Iron 5%|
|Vitamin K 9 mcg||Potassium 930 mg|
|Magnesium 26 mg|