Get ready to revolutionize your breakfast game with these mind-blowing spicy sweet potato hash browns rosti! Imagine a golden, crispy exterior giving way to a tender, flavor-packed interior that will make your taste buds dance with excitement. This isn't just another boring potato dish – it's a culinary adventure that transforms humble sweet potatoes into a restaurant-worthy masterpiece that'll have everyone begging for your secret recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 500g sweet potatoes
- 1 onion
- 1 tsp chili powder
- Salt to taste
- Pepper to taste
- Olive oil for frying
Instructions
- Wash and peel the sweet potatoes thoroughly, removing any blemishes or dark spots.
- Using a box grater or food processor with a grating attachment, shred the sweet potatoes into thin, uniform strands. Place the shredded sweet potatoes in a clean kitchen towel.
- Squeeze the sweet potato shreds tightly to remove excess moisture, which helps ensure crispy hash browns. Press firmly and twist the towel to extract as much liquid as possible.
- Finely dice the onion into small, uniform pieces to ensure even distribution throughout the hash browns.
- In a large mixing bowl, combine the dried sweet potato shreds, diced onion, chili powder, salt, and black pepper. Mix thoroughly to distribute the seasonings evenly.
- Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add enough olive oil to generously coat the bottom of the pan.
- Once the oil is hot, spread the sweet potato mixture evenly across the pan, pressing down firmly with a spatula to create a compact, even layer.
- Cook for 6-8 minutes without disturbing, allowing the bottom to develop a golden-brown, crispy crust. Check occasionally to prevent burning.
- Carefully flip the rosti using a wide spatula. If needed, you can slide it onto a plate and invert back into the pan.
- Cook the other side for an additional 6-8 minutes until golden brown and crispy, adjusting heat as necessary to prevent burning.
- Remove from heat and let rest for 2-3 minutes to allow the rosti to set and become more stable.
- Transfer to a cutting board and slice into wedges. Serve hot, optionally garnished with fresh herbs or a dollop of sour cream.
Tips
- Moisture is the Enemy of Crispiness: The key to achieving that irresistible crunch is removing as much liquid as possible from the sweet potatoes. Use a clean kitchen towel and squeeze with all your might – the drier the potato shreds, the crispier your rosti will be!
- Temperature Control is Crucial: Use a medium-high heat to ensure a perfect golden-brown crust without burning. If the pan is too hot, you'll char the outside while leaving the inside undercooked.
- Don't Rush the Flip: Wait until the bottom is truly golden and crispy before attempting to turn the rosti. A well-formed crust will help the hash browns stay together during flipping.
- Consider Your Skillet: A non-stick or well-seasoned cast-iron pan works best for achieving that perfect crispy exterior without sticking.
- Customize Your Spice: While the recipe calls for chili powder, feel free to experiment with other spices like smoked paprika, cayenne, or even a dash of cumin to make the dish your own.Pro Tip: These rosti are perfect for meal prep! You can make them ahead and reheat in a hot skillet to restore their crispiness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
