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Garlic Herb Sweet Potato Hash Browns

8 cups peeled and grated sweet potatoes
¼ cup cornstarch
1 Tbsp. The Spice Hunter Garlic Herb Bread Blend
3 Tbsp. unsalted butter
Salt, to taste
1. Place the grated sweet potatoes onto a paper towel. Use another paper towel to pat dry and remove as much excess moisture as you can. Place the grated potatoes into a mixing bowl, add cornstarch and the Garlic Herb Bread Blend and toss to coat.

2. Heat a large nonstick skillet over medium-high heat and add 1 tablespoon of butter. Swirl the pan to coat it in the butter. When the butter stops foaming, sprinkle about ⅓ of the shredded sweet potatoes all over the surface in a thin single layer. Sprinkle all over with salt and then use a spatula to press down. After about 3-4 minutes or when the potatoes get crisp, flip and cook for an additional 3-5 minutes more.

3. Once the potatoes are done, transfer them to a plate. Repeat this process until all of the potatoes are cooked. Serve hot.