Savory Sweet Potato Hash Browns: Comfort from my Kitchen

Happy Monday, Friends! Last month, I shared a recipe for sweet potato bread. Today, I have another yummy sweet potato recipe--if you love hash browns, check out my healthier version...

Have you tried these frozen herbs? Although several of my herbs grow year round here, these are great to keep on hand.  I used both ginger and garlic in this recipe. The ginger is fabulous on baked sweet potatoes, too. Remember, sweet potatoes are high in beta carotene and Vitamin A, but even if you're not usually a fan of yams, these savory hash browns may surprise you! 

Here's what you'll need:

*Sweet potatoes (1 potato per large serving or 2 side servings)

*Frozen or fresh herbs: 

1 garlic cube, 2 ginger cubes, 2 teaspoons fresh thyme, salt and pepper to taste

*Optional garnish: 1 tablespoon Tzatziki 

1. Wash and dry desired number of sweet potatoes.
2. Grate potatoes.
3. Soak grated potatoes in cold water for at least 30 minutes.
4. Drain sweet potatoes and use a large spoon to press out excess moisture.
5. Mix in herbs, salt and pepper.
6. Coat skillet with olive oil and cook on medium high, stirring constantly until crispy.
7. Garnish with Tzatziki if desired.

I'll confess that I've also eaten these for lunch and dinner. If you prefer them for breakfast, I recommend doing the prep work the night before, mainly because grating, soaking, and draining the potato is a little time consuming. I've had good results storing the drained, grated potatoes in the fridge overnight before cooking them the following morning.