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Hashed Sweet Potatoes

2.5

(4)

An obvious friend to bacon and eggs, these lacy cakes are also good with almost any roasted meat or bird. The sweet-salty flavor and crispy texture are irresistible and appeal to those not usually fond of sweet potatoes.

Cooks' note:

These potato cakes are very delicate, but don't worry if they fall apart — they will still be delicious.

Recipe information

  • Total Time

    40 minutes

  • Yield

    Makes 4 servings

Ingredients

1 1/4 pound starchy yellow sweet potatoes (not orange)
1/2 teaspoon salt
1/2 stick (4 tablespoons) unsalted butter

Preparation

  1. Step 1

    Preheat oven to 250°F.

    Step 2

    Peel sweet potatoes and coarsely shred in a food processor fitted with large-holed disk, then toss with salt in a bowl.

    Step 3

    Melt 1 tablespoon butter in an 8-inch nonstick skillet over moderate heat until foam subsides. Add one fourth of potatoes, spreading them evenly into a 6-inch round (without compacting), and cook, shaking skillet occasionally, until golden brown on underside, about 4 minutes. Flip potato cake over by covering skillet with flat lid of a pot (at least 8 inches in diameter), then inverting pancake onto lid. Slide cake back into skillet and cook until golden brown on underside, about 3 minutes more. Slide potato cake onto a baking sheet and keep warm in oven. Make 3 more potato cakes in same manner.

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