Sweet Potato Hash Browns

Ingredients

• 1/2 pound sweet potato , peeled and grated through the large grates of a box grater
• 4 Tbsp butter
• Salt
• Pepper

Directions

1. Set a cast iron pan over medium high heat and melt 2 Tbsp of butter. No cast iron? Reach for a thick-bottomed skillet. You’re looking for lively bubbling, but pull back if the butter starts heading toward brown before the sweet potato goes in.
2. If the pan cannot hold all of it comfortably, cook in batches, using 2 Tbsp of butter for each batch. Drop generous spoonfuls of the grated sweet potato into the hot pan, shaping them into little piles, then press lightly so they spread out a bit. Season the tops with salt and pepper. With salted butter, you can likely leave the salt out.
3. Let them sit without fussing until the underside is well browned, about 4 to 5 minutes. Slide a metal spatula under each one, flip gently, and cook the second side until browned as well, another 4 to 5 minutes.
4. As the hash browns finish, move them to a cookie sheet in a warm oven so they stay ready while you finish the rest. Serve them with fried eggs and bacon.