I really only posted this recipe today so I’d have an excuse to share this. I knew him in college. Skip to 1:40; my favorite part. I don’t really get the first part tbh but irl he is a fav of mine. He and this kid are gonna be famous oh and also this kid–too much comedy in Houston #canthandle
I think it’s clear that in my world, pancakes have been invited into The Club. They’re VIP members rolling with the brunch, coffeecake and French toast. But when it comes to savory brunch I’m like wait.
One time I did breakfast tacos. One time I made frittatas. Every time, the savory aspect of hosting brunch seems like a whole bunch of boring (the obligatory nod towards a balanced meal) and an inordinate amount of eggs (which I guess is better than an inordinate amount of carbs that would make up my dream brunch to host: cinnamon rolls, pumpkin bread, lemon poppy seed muffins, three types of pancakes, a poofy dutch baby and probably rolls. Or biscuits. Oh, who am I kidding—AND biscuits.)
When my savory-inclined friend came over for brunch, I mixed up a batch of buckwheat crepes, sautéed some spinach with caramelized onions (here’s how to make them fast!) and tossed a fried egg on top. On the side, I shredded a sweet potato and fried it into a hash. And, fine you caught me—served a leftover failed batch of lemon poppy seed pancakes for dessert.
The hash was so tasty that I fried up the remaining half of the sweet potato after she left and put it in the fridge for later. And then went back 10 minutes later and ate it. So here’s my new secret weapon for a super easy SAVORY brunch (or lunch or dinner or snack) item: it’s kind of embarrassingly easy, but it’s SO tasty and I wanted to bring it to the table (ahem) just in case you didn’t get the memo.
This very lightly fried sweet potato hash is a great swap for traditional potato-starchy, greasy hash browns. A healthy, simple, and extremely tasty side dish!
- 1 sweet potato, or more
- salt and pepper
- fresh or dried herbs of your choice: rosemary, thyme, basil, herbes de provence, etc.
- olive oil
Grate the sweet potato on a grater (not sure if food processing would work quite as well) and season with salt, pepper and herbs—a generous dash of each. Heat a small frying pan over medium heat. When a drop of water sizzles on the pan, add a teaspoon or two of oil and swirl to coat the bottom of the pan. Add the grated potato and use a spatula to press it evenly into the pan, about ½” thick. Let cook for about 3 minutes (depending on the size/thickness of your hash) without disturbing—it’s forming a crust at this point. Carefully slide your spatula under the patty—this should be easy to do if the bottom is fully cooked and carefully flip. Cook for an additional 2-3 minutes, then serve hot. Eat it like candy, man.
Are you all, “Erika, this looks a lot like those 2-ingredient sweet potato fritters…”? Smart cookie you are! Except this hash business doesn’t use egg because I’m pretty sure you already got your fill of eggs with your savory brunch you egg addict, you.
Apple cheddar scones: baked, but savory! A scone miracle.
Whole wheat chocolate chip silver dollar pancakes: If you’re going to pop sweet potatoes like candy, why not add pancakes to the mix?