Sweet Potato Hash Browns

One of the things I love about Kampala is sweet potatoes are easily available. And they are quite tasty too. Not mushy, full of natural sweetness and quite big.

Look at the size of these babies!

I like having them for breakfast; steamed or in a hash. But they are also great for dinner mashed with beans- I shared the recipe here. And also mashed with green peas, or in a coconut curry, or oven roasted with cinnamon and honey, or baked sweet potato bread, so many possibilities, YUM!

With all the abundance of these tubers here I am yet to come across sweet potato flour, which is easily available back home. I mix the flour when making chapati or pancakes or baking; it gives the chapati a lovely yellow colour.

Here is a recipe to spice up your breakfast game using sweet potatoes.

Wash and peel one large sweet potato and grate it into a bowl.
Rinse well till the water runs clear then let it drain in a colander with a teaspoon of salt.
After ten -20 minutes, squeeze out excess water with a clean kitchen towel.
As you wait for it to drain, you can prepare your accompaniment. I sautéed some sausage meat with onions, garlic, tomato and green peppers. Season well.
To the now dry sweet potato, add some salt and pepper, a teaspoon of Spanish paprika and 1/2 tsp of ground cinnamon, mix well.
Heat some oil in a pan, about a tablespoon or so, then add the sweet potato mixture. Use your spatula to flatten, reduce heat and let it cook for about 5-7 minutes.
Gently flip by using two plates; remove from pan onto a flat plat then cover with another plate, flip and return to the pan carefully to cook on the other side for the same amount of time.
Check your heat and don’t rush as they will burn, like mine almost did! Remove from pan and serve as you wish.
Crispy and Delicious!

4 thoughts on “Sweet Potato Hash Browns

  1. Pingback: Delicious Homemade Breakfast Ideas. – MY KAMPALA NOTEBOOK

  2. Pingback: Sweet Potato and Green Beans Curry. – MY KAMPALA NOTEBOOK

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