Watch this recipe being made on Delicious TV’s Vegan Mashup Reason to Rise episode.
Adding sweet potatoes to hash browns adds color, flavor, nutrition, and a touch of – guess what! – sweetness! You can use a couple of varieties of sweet potatoes, or just one, as you desire.
2 large sweet potatoes, such as garnet, jewel, Japanese satsumaimo, etc., peeled
2 regular russet potatoes, peeled or scrubbed as desired
1 teaspoon rosemary
1 teaspoon ground cumin
1 teaspoon sea salt
Black pepper to taste
Grate the potatoes using a hand grater or food processor. If using a hand grater, simply grate the potatoes whole. If using a food processor to grate the potatoes, you will need to quarter them lengthwise first. Season the potatoes with the rosemary, cumin, salt, and pepper.
Heat a large, heavy skillet or griddle until very hot. Spray with non-stick spray or brush lightly with vegetable oil. Drop ½ cup mounds of the potato mixture onto the hot griddle. Using a spatula, press down the mounds to make them more compact patties. Continue to cook over medium heat until browned on the bottom. Carefully flip over with a spatula and cook the other side until browned.
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