I’m not sure if I have ever mentioned this before, but there are a few things that I simply have no will power against……Pizza, rotel dip, sausage cheese balls, red wine, and the Southern fave hash brown casserole!!! And you know what goes with hash brown casserole like peanut butter goes with jelly?!?!? KETCHUP!!!!!!! Traditional hash brown casserole is full of cheese and onions and when I drown it in sugary ketchup it is as far as it can be from healthy! So, for you my friends, I have given that fat laden dish a little beach body slim down by replacing the starchy potatoes with sweet potatoes, swapped the cheese for minced garlic and green onions, and created a topping that still has the moisture and taste of ketchup, but not quite the sugar content. In a word (or 4)……OUT OF THIS WORLD! Now, there are two ways that you can make this dish. You can lightly fry it in safflower oil, the healthier substitute of vegetable oil or you can bake it. Frying is obviously quicker, but if you really want this dish to be as healthy as possible and have the time, bake it in the oven you can enjoy this nearly guilt-free. My sister Beth is taking the reigns on our Easter menu next week, but if I got or may still get the chance to contribute, this would likely be the dish I share.
A spin on the traditional hash brown casserole with a tasty ketchup aioli sauce.
- 2 pounds sweet potatoes, peeled & shredded
- 1/4 cup green onions, chopped
- 4 cloves garlic, minced
- 3 tablespoons egg whites
- 1 1/2 tablespoons olive oil
- 1/4 cup all purpose flour
- 1 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup safflower oil (if frying)
- 1/2 cup reduced fat or fat free sour cream
- 1/4 cup ketchup
- 1 tablespoons fresh chives, finely chopped
- Dash salt & pepper
- Peel sweet potatoes and cut into long wedges that will fit into the feeder of a food processor. Shred potatoes with a food processor or other vegetable shredder.
- Place shredded potatoes in a colander and rinse until the water runs clear. Let drain for about 10 minutes.
- Place potatoes in a clean dish towel and squeeze to pull out liquid.
- In a large bowl, combine potatoes, all purpose flour, onion, garlic, egg whites, olive oil, salt & pepper. Stir to coat and combine evenly.
- Heat safflower oil in a large saute pan over medium high heat. Once oil is hot, place about 1/4 cup of potato mixture into pan (being careful of oil splashes). Fry for 2-3 minutes per side depending on thickness of potato cakes. Using a slotted spatula carefully remove cakes from oil and place on a paper towel lined plate to absorb excess oil.
- In a bowl, combine sour cream, ketchup, chives, salt & pepper. Stir to combine completely.
- Preheat oven to 350 degrees F. Spray a glass baking dish with cooking spray. Form cakes with 1/4 cup potato mixture and place in dish. Bake for 1 to 1 1/2 hours or until crispy.