TripleM Posted January 13, 2013 Share Posted January 13, 2013 Would raw sweet potato keep for a few days if I pre-shredded it and kept it in the fridge? Should I soak it, or just shred and put in a bag? I love sweet potato hashbrowns, but don't always have time to get the food processor out in the morning. I was thinking of shredding one or two potatoes in the beginning of the week to use but wasn't sure if they would keep well? Link to comment Share on other sites More sharing options...
missmary Posted January 13, 2013 Share Posted January 13, 2013 I don't know, but I do know that I roast several sweet potatoes (whole, in the skin) each weekend and they keep just fine in the fridge all week long. Maybe do a test or two? If the raw shedded ones don't keep, already cooked hashbrowns might. Then you could re-heat them in the morning, saving even more time. Link to comment Share on other sites More sharing options...
Bridget Posted January 13, 2013 Share Posted January 13, 2013 Yup ! I shred ALOT every weekend, and it lasts me all week. I shred in the food processor and store in covered container in fridge (actually in 2 or 3 of them-I shred ALOT !!) Keeps fine and is still bright looking when I use it several days later. BIG time saver in the mornings as we have them for breakfast almost every day. ( I do not store them in water and it has worked fine for me) Link to comment Share on other sites More sharing options...
TripleM Posted January 14, 2013 Author Share Posted January 14, 2013 Awesome! Thanks so much! This will save a ton of time! Yay for sweet potato hashbrowns:) Link to comment Share on other sites More sharing options...
AJ10 Posted January 14, 2013 Share Posted January 14, 2013 May I ask how you make your sweet potato hash browns? I have a sweet potato cake most mornings and love it! Link to comment Share on other sites More sharing options...
praxisproject Posted January 14, 2013 Share Posted January 14, 2013 Great thread, I was just thinking about sweet potato hash for breakfast tomorrow! Link to comment Share on other sites More sharing options...
ar1zona1 Posted January 14, 2013 Share Posted January 14, 2013 I shred up a bunch on the weekend and store in a baggie for the week. Stores OK for a long time and has alot of moisture content. A trick I figured out this weekend is to put the shredded SP between some paper towels and press the water out as much as possible before you cook it. I usually cook it in ghee to make browns. Link to comment Share on other sites More sharing options...
Michaela Elmore Cogswell Posted January 14, 2013 Share Posted January 14, 2013 Another trick to remove water is to toss some salt on them. It will pull the water out which helps with the crisping process later. AJ, I ususally just throw some shredded sweet potato, a somewhat thin layer, into the pan with my oil of choice and just leave them for several minutes. When I see that they seem to have started to brown I turn them and let them cook on the other side for a few more minutes. I just finally got my food processor but if you don't have one, just pull out a cheese grater, I used the largest holes I had. Works great, besides your not using that tool right now anyway. Link to comment Share on other sites More sharing options...
AJ10 Posted January 14, 2013 Share Posted January 14, 2013 Sounds easy enough:). Have not used my shredder yet on my processor. Good way to start! Thank you! Link to comment Share on other sites More sharing options...
TripleM Posted January 15, 2013 Author Share Posted January 15, 2013 I do the same as above, and cook them in coconut oil. The other day I let mine cook a lot longer than normal, so they got kind of brown and caramelized a bit. So good! Link to comment Share on other sites More sharing options...
praxisproject Posted January 16, 2013 Share Posted January 16, 2013 Does anyone bake these in the oven, or just pan them? I was surprised how long they took in the pan, maybe my piles were too high? Link to comment Share on other sites More sharing options...
TripleM Posted January 16, 2013 Author Share Posted January 16, 2013 I've never done them in the oven, I just pan fry them. I think the timing depends on how "done" you want them to be. When my husband makes them he doesn't cook them nearly as long as I usually do. I cook them WAY down because I like them to be really caramelized and a little crunchy. Some people like them cooked less, so they still keep their shape and have more volume. Just takes a little experimentation I think! Link to comment Share on other sites More sharing options...
Sue Hundley Sharpe Posted January 19, 2013 Share Posted January 19, 2013 So , yesterday I wanted to make the sweet potato fritters. Can I just say, it is really hard to use a hand shredder on a huge sweet potato the day after a good arm TRX class! Sweat was dripping off my face!!! lol Link to comment Share on other sites More sharing options...
Michaela Elmore Cogswell Posted January 19, 2013 Share Posted January 19, 2013 if I'm cooking in the oven I usually cut into cubes and toss in oil, salt and pepper, and sometimes paprika and cumin. usually ready in about 35-45 min, depending on how carmelized you want them. Link to comment Share on other sites More sharing options...
slpowers Posted May 31, 2015 Share Posted May 31, 2015 This morning I shredded some sweet potato as well as some yukon gold and sauted them together with ground breakfast sausage (homemade) and served it with our eggs over it. My husband love it! Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.