You’ve got your biscuits, you’ve got your bacon, but might we suggest a new brunch staple: sweet potatoes! A solid substitute for over-greased hash browns, this recipe is soaked in beer but still super healthy. Imagine the crispy, carb-y goodness of a baked sweet potato dipped in the refreshing, lightly hoppy taste of your favorite pale ale and you’ve got the Beer Soaked Potato Hash. It's a perfect (and vegan!) addition to any boozy brunch.
This modern take on a diner breakfast staple is not only delicious, but good for your gut. Using sweet potatoes instead of regular golden potatoes, coconut oil instead of vegetable oil, and beer flavor sans-alcohol (it cooks off in the skillet), the simple mix of ingredients won’t have you wondering what’s on your plate before you dig in.
What You Need
- 3 pounds sweet potatoes
- 3 12-ounce bottles of Grapefruit Honey Ale or another craft pale ale
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne
- 5 tablespoons coconut oil
- 1 bunch scallions, thinly sliced
What You Do
- Peel and grate sweet potatoes, place in a non reactive container and cover with beer. Chill for three hours and up to overnight. Strain and pat dry.
- Toss the sweet potatoes with salt, pepper, cayenne, and half the scallions, until combined.
- In a large, non-stick skillet (cast iron if you have it) heat the oil over medium-high heat, add sweet potato and scallion mixture to pan and press into an even layer. Cook for 15 minutes. Break-up with a spatula and cook and additional 10-15 minutes until cooked through with some crispy bits.
- Top with sour cream (optional) and remaining scallions. Enjoy!