Colorful, fiber-packed shredded sweet potatoes stand in for regular potatoes in this crispy hash brown recipe. Want to take it up a notch? Jazz them up by adding jalapeños or herbs. Or, serve them with fried eggs for a complete and satisfying meal.

Ingredients 6 Serving

• 5 cups peeled and shredded sweet potato (from 2 medium)

• ¼ cup finely chopped shallot

• 1 medium clove garlic, grated

• 3 tablespoons extra-virgin olive oil, divided

• ½ teaspoon salt

• ½ teaspoon ground pepper
  

Preparation

Prep Ready In

30 m 30 m

• Combine sweet potato, shallot, garlic, 1 tablespoon oil, salt and pepper in a large bowl.

• Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Form three ½-cup sweet potato patties in the pan, flattening them with a spatula. Cook the patties, turning once and lowering heat to medium if the pan gets too hot, until nicely browned on both sides, 6 to 8 minutes total. Transfer to a baking sheet and cover to keep warm (or keep in a 200°F oven). Repeat with the remaining 1 tablespoon oil and the remaining sweet potato mixture.
  
  

Nutrition information

Serving size: 1 patty

• Per serving: 103 calories; 7 g fat(1 g sat); 1 g fiber; 9 g carbohydrates; 1 g protein; 5 mcg folate; 0cholesterol; 3 g sugars; 0 g added sugars; 7,383 IU vitamin A; 8 mg vitamin C; 19 mg calcium; 0 mg iron; 208 mg sodium; 207 mg potassium

• Nutrition Bonus: Vitamin A (148% daily value)

• Carbohydrate Servings: ½

• Exchanges: 1½ fat, ½ starch

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