This sweet potato hash browns recipe creates crispy, crunchy rounds that are perfect for breakfast or brunch. Thanks to sweet potatoes, they're lighter and more flavorful than regular hash browns.
Any mention of “hash browns” brings to mind a clear image for me: a Waffle House with sticky counters and greasy floors, Garth Brooks playing on the old jukebox, and me reaching for the salt and smacking the sides of a Heinz 57 bottle to drown the saturated, starchy potatoes in some kind of flavor.
But sweet potato hash browns? Throw all preconceived notions out the window. Sweet potatoes are naturally better than their lackluster tuber cousins. Higher in vitamins and minerals and brimming with fiber and flavor, they offer an alternative that can't be beat.
Waffle House memories offer a glimpse into my early years, shortly after my parents bought a bowling alley. The days were long and the nights were longer. Factory and homemaker leagues filled the mornings and the nights consisted of more full leagues and open bowling on the weekends.
Sometimes my brother and I got to stick around while the grown-ups cleaned and counted down the drawers. On the good nights and on the late nights, I remember a group of special people who stuck around after close. They had bowled, worked, and helped clean so that everyone could leave earlier and get to "breakfast."
Those days seem so far gone but still so fresh in my memory. The people have changed, the bowling alley has changed, the economy has changed, our bowlers have changed, and our lives have changed.
For me, whether they're regular or sweet, hash browns will always bring to mind memories of happy, late nights. As young as I was, I knew that other kids were not so lucky. They were fast asleep in their superhero and princess-themed sheets, ready to be well-rested for another day at school. But Jacob and I? We were hearing real-life stories from the day's events and being exposed to a world unknown to most kids our age. Whether for better or for worse, we got a serving of reality along with our belgian waffles and scrambled eggs.
Clark and I enjoyed these hash browns á la carte before we headed out to explore Cobble Hill in Brooklyn one Saturday afternoon. Each crispy bite reminded me of those late nights at Waffle House. After the recipe was shot and the hash browns were gone, we had plenty of energy to last us the rest of the day.Print