Healthy Sweet Potato Hash Browns The Crispy Crunch Method

Instructions:

1. Prep the Vegetables: Peel the sweet potatoes and grate them using the coarse side of a box grater or the grating disc of a food processor. Finely dice or grate the onion.
2. Season and Drain: Place the grated sweet potato and onion into the mixing bowl. Sprinkle with half of the salt. Let stand for 5 minutes; the salt will start drawing out the moisture.
3. The Critical Squeeze: Transfer the grated mixture onto the centre of a clean kitchen towel. Gather the corners of the towel tightly and twist, squeezing with considerable force over the sink or a bowl until almost all the liquid has been expelled. This step determines the crispness.
4. Bind the Mixture: Transfer the dried potato back into the bowl. Add the lightly beaten egg, cornflour, remaining salt, and pepper. Mix thoroughly until the mixture is uniformly coated and feels slightly tacky.
5. Shape the Patties: Scoop about 1/2 cup (or 60g) of the mixture and form it into a firm, compact patty (about 3 inches/7 cm wide and 1/2 inch/1.2 cm thick). Place the shaped patties onto a plate or parchment paper.
6. Heat the Pan: Heat 1 tablespoon (15 ml) of oil in the non-stick frying pan over medium heat until shimmering but not smoking.
7. Cook the First Batch: Carefully place four hash browns into the hot pan, ensuring they do not touch. Flatten them slightly with the spatula if they have puffed up. Cook for 6 to 8 minutes without moving them until the edges are deep golden brown and firm.
8. Second Side Cook: Carefully flip the hash browns and cook the second side for 5 to 7 minutes, or until cooked through and beautifully crisp.
9. Repeat and Serve: Remove the cooked hash browns to a wire rack (to prevent steaming). Add the remaining oil to the pan and repeat with the second batch. Serve immediately.