1teaspoonpowdered 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.
Notes
Substitutions
You can skip the beet, and use just sweet potatoes if you prefer. I do prefer the combination, as the overall flavor and texture is more balanced.
Spice ideas
Salt is the minimum, but also experiment with turmeric, asafetida, ajwain, cinnamon, nutmeg, coriander, cumin, red chili, garam masala, etc.Fresh herbs, such as basil, parsley, and cilantro would also be wonderful. Be creative, and enjoy!