Sweet Potato Hashbrowns

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Source: Vintage Cookery

15 minutes
20 minutes
Sweet Potato Hashbrowns

Farm 2 Counter can provide your entire breakfast!  Make a Missouri produced breakfast for dinner. ~Chef Austin Merath


2 Large Sweet Potatoes

1/2 Onion

1 Egg

Olive Oil

Sea Salt

Black Pepper


Step 1
With a box grater, shred a washed sweet potato, skin and all, on the largest holes. Place in a bowl.

Step 2
Remove onion skin and shred the half onion. Add to sweet potato. Beat the egg in a small bowl and add to the onion and potatoes. Season with sea salt and pepper.

Step 3
Heat a large cast iron skillet over med-high heat for 5 minuites. Add the olive oil right before you need to fry.

Step 4
Firmly pack a palmfull of the hashbrown mix in your hands and add it to the hot oil. Fry 4-5 patties at a time until each side is very browned. Remove from pan, sprinkle with small amount of  finishing salt.

Make a Farm 2 Counter Breakfast for Dinner

Along with your sweet potato hashbrowns, crack open some non-GMO fed eggs from Cornucopia Farms. Fry eggs in butter or leftover bacon grease.

Farm 2 Counter has some amazing local sausage. Cook up some patties or cook and crumble to add into an omelet. 

Slice up super sweet watermelon into triangles to balance all the savory portions of your meal. 

Heat up your cinnamon roll from Sister in Thyme for 10-15 seconds to start to melt the cream cheese icing. This brings that fresh out of the oven feeling back into your cinnamon roll!

Top off breakfast with some local dairy from Edgewood Creamery. Their white or chocolate milk from grass fed MO cows is as fresh as you can possibly get!  


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