Ingredients
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1 large Sweet Potato
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About 3 Tbsp Unsalted Butter
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About 3 Tbsp Olive Oil
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Salt
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Freshly ground Black Pepper
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For the Huckleberry Mustard Sauce
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¼ cup [80 g] Huckleberry Jam
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¼ cup [60 g] Mayonnaise
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2 Tbsp Dijon Mustard
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1 Tbsp whole-grain Mustard
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1 Tbsp White Wine Vinegar
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1 tsp Sorghum Syrup
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½ tsp Salt
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½ tsp freshly ground Black Pepper
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Microgreens
Directions
Steps
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1
Done
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Shred the sweet potato with a box grater or a food processor fitted with the shredding attachment. Add 1 Tbsp of butter and 1 Tbsp of olive oil to a large cast-iron or nonstick skillet over medium heat. You’ll know the fat is hot enough if you add a small piece of potato to the pan and it sizzles immediately. Add the potatoes to the pan in 1/3-cup [45-g] mounds. I usually fit about three mounds at a time in my large skillet. Using a spatula or the back of your measuring cup, press down on each potato mound to flatten it. Season with a little salt and pepper. Cook the hash browns until golden brown and crispy on the bottom, 3 to 4 minutes. Carefully flip them over and cook until the second side is done, another 3 to 4 minutes (cast-iron skillets tend to cook a bit faster). Season again with salt and pepper. |
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2
Done
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Transfer the hash browns to a paper towel–lined baking sheet. If desired, keep them in a warm oven (170°F [80°C]) until ready to serve. Repeat with the remaining grated potatoes, butter, and oil. |
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3
Done
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To make the sauce, in a mason jar or another container with a lid, combine the huckleberry jam, mayonnaise, mustards, vinegar, sorghum, salt, and pepper. Screw the lid on the jar and shake until the contents are well mixed and emulsified. (Or whisk the ingredients together in a medium bowl, or mix in a blender.) |
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4
Done
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Top the hash browns with microgreens and serve with the sauce. |
