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This recipe for fried root vegetables is a winner in my books due to its ease and versatility.
It is suitable for late summer, fall, and winter, and for breakfast or lunch.
Think of this as an exciting vegetable side dish, with the option for added spices.
My thoughts
I am especially enjoying having these hash browns with lentils or dal, and I’ll tell you why.
There’s a bit of secret here since I’ve been fortunate enough to marry into a beautiful Indian man and observe Indian culture first-hand.
This is where I noticed through observation the desire for something crunchy and oily to have with dal and rice.
I believe the reason for this craving is that a typical dal is extremely low fat, and of course rice has no fat either. So the body craves that balancing factor from something oily.
Also, dal and rice (or khichdi) is soft and soupy in texture, and so there is the desire for something dry or crunchy to go with it.
Now typically, Indians will have a few banana chips or potato chips with their rice and dal, but of course that isn’t the healthiest option due to the use of refined vegetable oils.
This is where I think sweet potato and beet hash browns will satisfy this desire, while providing the beneficial health benefits.
How to make
These hash browns are really quick and easy to make as long as you have an easy way to do the grating.
If you have a food processor that you can fit with a grater blade, this job can be done in seconds. If you need to grate by hand, it will take more time and patience, but you can still easily do it.
After the vegetables are grated, place in a bowl and sprinkle with salt. Let rest for 20 minutes, then squeeze out as much excess water as you can. The salt draws out water from the vegetables and results in a crunchier hash brown.
Next, add chopped green onions and your mixture is ready.
The final step is to fry in a nonstick skillet until golden brown and crispy on the outside, and chewy on the inside. If your hash browns fall apart, don’t worry. It will still taste good!
You also have the option to add spices to your frying fat, such as turmeric, asafetida, ajwain, cinnamon, nutmeg, coriander, cumin, garlic, red chili, etc.
Meal ideas
- Enjoy with Comforting Yellow Dal and Basmati rice
- Enjoy for breakfast with Poached Eggs and Vegan Hollandaise
- Serve as an appetizer with sour cream or yogurt for a dip
Storage
Refrigerator: These sweet potato and beet hash browns can be made ahead, and stored for up to 3 days in the refrigerator.
To reheat: Defrost fully, then heat in a skillet on low heat until warmed through. Add a little ghee if needed to prevent sticking. You may also warm in an oven or toaster oven at 350 degrees F until hot. Of course, you can also use the microwave, but it is generally not recommended for health reasons.
Sweet Potato & Beet Hash Browns
Equipment
- large nonstick skillet
- mixing bowl
Ingredients
for the hash brown mixture
- 3 cups sweet potatoes grated
- 1 cup beets grated
- 1/2 teaspoon mineral salt
- 2 tablespoons green onion chopped
for cooking
- 2-4 tablespoon ghee, coconut oil, or butter
- 1 teaspoon powdered spices of your choice (such as turmeric, asafetida, ajwain, cinnamon, nutmeg, coriander, cumin, garam masala, red chili, etc.)
Instructions
Prepare the hash brown mixture
- Peel and grate sweet potato and beet. Place in a bowl and sprinkle with 1/2 mineral salt. Mix well and allow to rest for 20 minutes or more. The salt will draw water out of the vegetables, and help to produce a crunchier hash brown.
- Squeeze out extra water using your hands or by squeezing with a cheesecloth or nut bag. If using your hands, do this in batches. Pick up a manageable handful and squeeze, then do the next, and next, until you have squeezed it all. Transfer dry vegetables to a mixing bowl.
- Chop green onions and add to the bowl.
Cook the hash browns
- Prepare your combination of powdered spices and have it ready by the stove.
- Heat about 2 tablespoons of ghee in a skillet on medium-low heat. Add your powdered spices and sizzle for 20-30 seconds. Enjoy the aroma and colors.
- Use a large serving spoon to pick up a portion of the patty mixture and place it in the pan. Repeat until your pan is filled with little mounds. Use the back of a spatula to flatten each mound. Thinner hash browns will cook faster, and all the way through. Fry, undisturbed, for 4-5 minutes until you see the edges begin to brown.
- Carefully flip each hash brown. Don't worry if they fall apart. It will still taste good. Add some extra fat into the skillet if you like, and cook the other side until brown. Do not rush cooking, as these burn easily. Keep your heat low and exercise patience.
- Garnish with extra green onions and a sprinkle of salt. Consider sour cream or yogurt for dipping.