Festival Classic Appetizer: Smoky Sweet Potato Hash Browns

Allergens

Gluten-free, Dairy-free

Ingredients

• 2 large sweet potatoes, peeled and grated
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt and black pepper, to taste
• Chopped fresh parsley, for garnish

Instructions

1. In a large bowl, mix together the grated sweet potatoes, onion, garlic, olive oil, smoked paprika, cayenne pepper, salt, and black pepper until well combined.
2. Preheat an indoor grill or skillet to medium high heat.
3. Divide the sweet potato mixture into 8 portions and shape each portion into a flat, round hash brown.
4. Place the hash browns on the preheated grill or skillet and cook for 3 4 minutes on each side until golden brown and crispy.
5. Serve hot, garnished with fresh parsley.

Chef’s Insight

To achieve that smoky flavor, use smoked paprika instead of regular paprika.

Notes

Feel free to add your favorite spices or seasonings for added flavor.