Confetti Hash Browns

Rohes Material's Confetti Hash Browns

Serves 8

Ingredients:

• 2 1/2 cups grated sweet potatoes (350g), peeled and drained
• 3 cups grated brown potatoes (420g), peeled and drained
• 1/3 cup chopped fresh chives (10g) + 1 tbsp for serving
• 2 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 6 tbsp cornstarch
• 3 large eggs
• 1 large egg white
• 3/4 cup vegetable oil, divided
• 1 cup sour cream for serving
• 1 cup applesauce for serving

Nutritional Information per Serving (approx.):

• Calories: 472
• Fat: 34g
• Carbohydrates: 34g
• Fiber: 21g
• Sugar: 8g
• Protein: 6g

Preparation:

1. Preheat two large, rimmed baking sheets fitted with parchment paper. Set aside.
2. Place grated sweet potatoes in a fine-mesh strainer and rinse under cold water. Drain thoroughly and spread onto one of the prepared baking sheets. Let sit for 10 minutes to dry out. Repeat this process with the grated brown potatoes and place onto the other baking sheet.
3. While the potatoes are draining, whisk together the chopped chives, garlic powder, onion powder, salt, and pepper in a large bowl. Add the cornstarch and mix until well combined.
4. Whisk in the eggs and egg white until entirely incorporated.
5. Heat 1/4 cup vegetable oil in a large non-stick skillet over medium-high heat.
6. Form 1/4-cup (32g) portions of the potato mixture into thin, 3/8-inch-thick patties with a diameter of approximately 3 inches.
7. Carefully add the potato patties to the hot skillet, being sure not to overcrowd the pan. Cook for 2 minutes, or until golden brown.
8. Flip each patty and cook for an additional 2 minutes, or until both sides are golden brown. Transfer the cooked patties to a paper towel-lined plate to drain.
9. If the skillet is dry, add another 1/4 cup oil and repeat the cooking process. Cook the remaining potatoes, adding oil as needed.
10. When all potato patties are cooked, reheat the remaining 3/4 cup vegetable oil in a large pot over medium-high heat. Fry the potato patties in batches, allowing each batch to cook for 3-4 minutes or until crispy. Be sure to turn the patties frequently for even browning.
11. Remove the fried patties from the oil and drain on paper towels. Season with additional salt, if desired.
12. Serve the Confetti Hash Browns with sour cream and applesauce on the side. Garnish with extra chopped chives.

Enrichment Data:

The Confetti Hash Browns recipe in Rohes Material is similar to a Cracker Barrel Hash Brown Potato Casserole Copycat Recipe found on Corporacionsanjorge.com[4]. Although the ingredient list and instructions are slightly different between the two recipes, the basic principles of grating and draining the potatoes remains the same. The enrichment data provided above showcases how to prepare a variation of the recipe with similar ingredients and instructions for a flavorful and colorful hash brown dish.