Hash browns are firm favourites of most people, especially when served as an accompaniment to a full English breakfast.
The idea of incorporating Yam into this recipe was to reinvent this classic dish with my 'Ndudu Twist'. Yam is to an African what Potatoes is to most. Yam can be boiled, roasted , baked and fried just as you would use Potatoes. Read more.
Yam has a sweeter taste, it's starchier and creamier in texture to Potatoes, hence a perfect ingredient to use for a tastier hash brown version.
Naturally most Hash browns are tasteless , however by adding shallots and Jalapeños to this Yam HASH brown, you achieve a slightly sweeter flavour, with a hint of heat , a creamy and crunchy texture.
If you prefer a slightly bitter taste then use the head part of the Yam. The best part of the Yam (my preference) is the middle part, as It's sweeter and creamier when cooked. The head part of the Yam when cooked is denser and slightly bitter, whilst the tail part is equally bitter but has a slight shredded water filled texture when boiled.
Yam is also rich in Pottasium, Vitamin B6 and Vitamin C. A 100g serving is about 118 calories and it's best served with a protein based sauce,stew or soup for a healthier dish.
In Ghana 🇬🇭, Yam is consumed with a Spinach and Mackerel based sauce, A smoky Aubergine sauce, it's also pounded into a pliable texture which accompanies soups such as ; 'Goat and Tomato soup', 'Chicken & Peanut soup' (Nkatie Kwan), Palm nut soup with Tuna, to mention but a few.
West Africans high consumption of Yam (particularly Nigerians 🇳🇬 and Ghanaians 🇬🇭) in the diaspora, has enabled Yam to be readily available in most Supermarkets and local grocers. When next you're shopping for your groceries, replace Potatoes with Yam and thank me later.
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400g of shredded Yam (Use a grater).
2 finely diced Banana shallots
Half finely diced Jalapeño pepper
1 large whisked egg
10g of Goats butter or your preferred butter
2 tablespoonfuls of Olive oil or Coconut oil
Salt to taste
Peel the Yam and using a grater shred into thin pieces / julienned
Wash the shredded Yam under lukewarm water for 3 minutes and cold water for 30 seconds (to get rid of the starch).
Transfer the shredded Yam into a tea towel and squeeze out any excess water.
Transfer the shredded Yam into a bowl. Add the finely diced shallots, Jalapeño chillies, egg and salt to taste. Mix everything together and set aside.
Place a frying pan on a low heat and add your preferred oil. Warm the oil up gently for 3 minutes and add your butter. Once your butter has melted add the Yam mixture and spread evenly.
Keep stirring for 5 minutes as it gently cooks.
Using your spatula gather everything into a neat circle (as shown above).
Fry gently for 5 minutes on each side till each base forms a perfect crust, as shown above.
You can be creative with your toppings and a perfect opportunity to use up leftover stew, sauce, Vegetables, Meat or fish.
Find the recipe on how to Poach Salmon , by clicking on the link.
All photos and recipes are by the owner of this blog.