A Memphis Marvel - Sweet Potato Hash Browns

Sweet Potato Hash Browns.  There it was, simply written on the bottom of a menu.  Four words that alone were seemingly insignificant.  But there they were, together, causing intrigue, wonder, and fascination at a new taste.  Fresh sweet potatoes cut julienne style, browned just right on the griddle with butter and brown sugar. Finished off with a little powdered sugar and tiny marshmallows placed in the center like eggs in the nest.  It was like a breath of fresh culinary consciousness. Sweet potatoes, we love.  As hash, sure.  Hash browns, never tasted, never imagined, never wanted anything more in our lives at that very moment.  On a work trip, this marvelous invention was discovered at Cockadoos Restaurant in downtown Memphis. It escaped from the kitchen to arrive on the counter in a dish of steaming glory with the victory about to be gleamed from the first bite.  Salty and sweet battled on the fine line between breakfast and dessert.  One fork, two forks, grab a spoon, two spoons, this dish had no chance to last long.  Eggs and toast long forgotten, sweet potato hash browns clamored for the much deserved attention and with every bite, cheers cultivated louder and louder in the lucky twin's head.  Or we hope it was inside her head and not outloud.  Licking the plate, there was no doubt this would find its way to Twin Table's kitchen, mouths, and finally, the blog.   Sweet Potato Has Browns. There it was, simply waiting to read, to be ordered, to be tasted.   And taste is what we can't stop dreaming about. 

Sweet Potato Hash Browns

3 Tablespoons butter
1 lb sweet potatoes, peeled and grated

1Tablespoon brown sugar

Salt

1/4 cup mini marshmallows

Powdered sugar

Heat the butter in a large frying pan (at least a 9" diameter bottom) on medium high heat.

While the pan is heating, squeeze out as much moisture as you can from the grated potatoes using paper towels.

When the butter is melted and pan is hot, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, no more than a half inch thick. Sprinkle half the brown sugar and some salt to taste. Cook for a few minutes, or until they are golden brown, about 3 to 5 minutes (peek by lifting a corner.) Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the bottom, sprinkling the top with the remaining brown sugar and salt to taste.

Remove from heat and plate.  Top with mini marshmallows and a few dashes of powdered sugar.

Yield: 4 Servings