Wednesday, October 7, 2009
Vegan MoFo Day 7: Sweet Potato Hash Browns!
The only kind of hash browns my little sister will eat are the weird egg shaped ones from McDonald's. She's almost 16.
But I can understand that. They're more like mashed potatoes with a really greasy, crispy outside. When I first ordered hash browns at a place other than McDonald's, I was pretty disappointed. Still greasy and crispy, but they didn't have that golden tater tot look and smooth inside. Instead they were more like a crispy, spider-like blob on my plate TOUCHING my eggs [[I didn't like mixing food too much back then]].
Since then, I've eaten the spidery hash browns on the regular, covered in everything, touching everything. But being vegan makes it hard to find hash browns I can trust. I'm convinced they're all covered in beef and butter.
THESE hash browns are extra special, though-- sweet potato hash browns. I can't express to you how amazing these turned out. And I can trust them.
[[Sweet Potato Hash Browns]]
1 sweet large potato, shredded
2 tbs vegetable oil, plus more for frying
Seasoning: salt, pepper, onion powder, garlic powder, and chili powder
-- Shred one large sweet potato. Using a clean dish towel, wrap up the shredded sweet potato and press to remove excess moisture. Return to table, and then press the shredded sweet potato in handfuls in the dish towel. You want the potato to be pretty dry.
-- Place dried out sweet potato in a large bowl. Add 2 tbs oil and seasoning. Stir to coat.
-- In a large skillet, heat about 1/2 inch of oil on high heat. Spread the shredded sweet potato in one thin layer and cook until browned. Cut into four sections. Flip each section over and cook the other side.
-- Serve with ketchup or sour cream and top with some cilantro.