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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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November 14 2015

Waffle Iron Sweet Potato Hash Browns

By Worker Bee
20 Comments

Hash Browns2Sweet potatoes have a lot going for them as a breakfast potato of choice. Shredded into hash browns, they make a bigger flavor statement than regular old potato hash browns, and the sweetness is a perfect contrast with salty bacon and eggs.

Sweet potatoes are also strong sources of beta-carotene, manganese, and copper and safe sources of starch.

Sure, sweet potato hash browns can be cooked in a skillet. But if you have a waffle iron in the back of the cupboard that’s not being used for waffles any more, then pull it out. A waffle iron quickly and easily turns shredded sweet potatoes (and regular potatoes) into hash browns. The strings of sweet potato are both tender and crispy, with sweet, buttery flavor. Pile them high on plate and they’ll fly off the breakfast table (and the dinner table, too).

Recipe note: This recipe works best using a waffle iron with temperature control. Set on medium, the sweet potatoes will cook in the middle and brown nicely on the outside. Waffle irons without temperature control are likely to get too hot, and the hash browns are more likely to burn.

Servings: 4

Time in the Kitchen: 15 minutes

Ingredients:

  • 2 sweet potatoes (about 10 ounces/284 g each), peeled and grated/shredded
  • 1/2 teaspoon kosher salt (2.5 ml)
  • Butter (or ghee), to grease waffle iron

Instructions:

Preheat waffle iron. If it has temperature controls, set it to medium.

Wrap the sweet potatoes in a thin towel and squeeze repeatedly to remove as much moisture as possible. It’s not likely that much moisture will come out, probably just enough to make the towel damp.

Shredded Potatoes

In a large bowl, toss the sweet potatoes with salt.

Carefully grease the hot waffle iron liberally with butter.

The amount of shredded sweet potatoes to cook at once and the exact cooking time will vary depending on the size of the waffle maker. Think of your first batch as an experiment for both. Put in enough shredded potatoes so the waffle iron seems just a little too full; when you close the lid it will press the potatoes down and make them fit.

Cooking Hashbrowns

Start checking the hash browns after 5 minutes. It’s likely the total cooking time will be around 8 minutes. You’re looking for hash browns that are nicely browned and crispy at the tips. However, even sweet potatoes that aren’t brown and crispy all over will taste great.

Primal

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20 thoughts on “Waffle Iron Sweet Potato Hash Browns”

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  1. Between this and a GF and flour free pumpkin waffle listed in the new Paleo magazine holiday cookbook, I think I may need to get a waffle iron.

  2. You are a chuck full of cooking ideas (-:

    My organic farmer’s market recently introduced 2 new verities of sweet potatoes. One with deep purple color inside and out and one that quickly became my favorite, with yellowish skin and white flesh (similar to the classic Yam). It has a wonderful texture and flavor and subtle sweetness. Peel it of, slice like a salami, boil for about 15 minutes, drain and drizzle with extra virgin olive oil and sprinkle with salt and black pepper;

    1. is the purple inside Japanese sweet potato (or yam)? it’s wonderful.

      now i regret to have given my waffle pan away when i first switch to GF. 🙁

      1. It’s a local hybrid of Okinawan Purple Sweet Potato. It’s long, twisted and thin as a cucumber and very dry and would be great for Gnocchi (Italian dish) or as fries.

        Don’t agonize over what’s gone; think of the counter space you gained and disappearance of temptations. Besides, you can get a new one for less then $20 ????

  3. Well, since going Primal I have become super-sensitive to sweet flavors. If I put honey in my coffee it is a quarter teaspoon now instead of 1 teaspoon. The 72% cacao chocolate tastes as sweet as I can stand it. I have a hard time eating sweet potatoes now.

  4. I have a cooked sweet potato wrapped in foil in the fridge. I was serously thinking of slicing sections of it and making waffles before this post came up. Now I have to try it. I just peeled it and cut it in quarters sprayed the toastmaster Belgian Waffle maker with coconut oil and pressed the potato into the waffle shape. Now I’m waiting for the green light. OK it failed. Waffle shape is there, it’s nicely caramelized in the cavities of the waffle but the rest is too soft to extract in one piece. The flavor is better than cold sweet potato and the one plus is it took about twenty minutes to eat and simultaneously eat with a bamboo skewer. Stick to Marks recipie.

  5. I used a ricer to squeeze the water out of my potatoes — works better than a kitchen towel — really gets them dry!

    1. Wow! I have a ricer that has been sitting in the cupboard for years – never thought to use it to squeeze liquid out of veggies. Thanks for the tip!!!!

  6. great idea! I may try with coconut oil instead of butter–usually my favorite way of cooking sweet potatoes.

  7. Sweet potato hash browns sound delicious and easy, but I’ll stick with my cast iron skillet. The idea of cleaning stuck residue out of the indentations of my waffle iron is less than appealing.

  8. Why is there is a peeler in the picture? Aren’t the peels nutritious?

  9. Umhuh..!!looks quite delicious..Wanna definitely try to make it for my kids @ home… Keep updating us with your mouth watering recipes…!!