Yam Hash Browns / by Brian Staffield



When given the chance to choose between regular ol' potatoes and yams, I'm going to yam it up. Yams are probably my favorite tuber, that is if I had to pick just one. As anyone who follows this blog knows that I love breakfast food, but to be honest I've never been a huge hash brown fan, whenever I eat them I always feel like something was missing. I discovered that the sweetness of the yams works well with the onions and to complete the full flavor of the dish I topped it with hot sauce and goat cheese. 



Yam Hash Browns

  • 2 large red yams peeled and grated
  • 1/4 cup of diced onions
  • olive oil
  • crumbled goat cheese
  • Hot sauce (I use Sriracha)
  • Sliced green onions
  • Salt & pepper to taste
  1. Peel the skin off the yams. 
  2. Grate the yams into a large mixing bowl. Once the yams have been reduced to pieces, squeeze out as much of the juice you can. I'd recommend doing this over the sink. Also, you're hands might be stained orange after you do this, (regular hand soap removes the yam caused jaundice).
  3. Mix in the diced onions with the bowl of yam shreds, add salt and pepper to taste. 
  4. Find a large skillet somewhere in your kitchen, I don't know where you keep yours. Add enough olive oil to make a layer about 2 cm deep, and heat over medium high heat. 
  5. I usually make two hash browns at a time. I make two hash brown shaped, well hash browns in the pan. Let the first side cook for about 5 minutes then flip and let the other side cook for another 5 minutes. DO NOT put the cooked hash browns on paper towels, they'll stick to the fibers in the paper and it'll just turn into a mess. I recommend using a wire cooling rack. 
  6. To finish the dish, plate the hash browns and top with crumbled goat cheese, green onions, and hot sauce. Enjoy!





This is just the appetizer, more posts coming later this week!

All photos taken by Katy Weaver (I would highly recommend checking out her awesome newly redesigned website!)