Servings and Ingredients
|2 ½ c.||Hy-Vee frozen country-style shredded hash brown potatoes, thawed|
|1||large sweet potato, peeled|
|2||large eggs, lightly beaten|
|1 tsp.||smoked paprika|
|½ tsp.||garlic powder|
|½ tsp.||black pepper|
|1 tsp.||vegetable oil|
|¼ c.||light sour cream|
- Place the hash browns in a strainer to drain. Grate the sweet potato on a box grater. Add shredded sweet potato to the hash brown potatoes to drain for 10 minutes. Press down on the vegetables, allowing excess water to drain off. Gather potatoes into paper towels and squeeze to drain further.
- Transfer drained, shredded vegetables to a large bowl. Add eggs, salt, smoked paprika, garlic powder and black pepper; mix well. Sprinkle flour over all; toss to coat.
- Heat oil in a 12-inch nonstick skillet over medium-high heat. Mound 2 tablespoon of the potato mixture onto a thin spatula; shape mixture into a short log-shaped mound and carefully place it in the skillet; repeat to cook 4 mounds at one time. Cover skillet. Cook potatoes on one side until browned, about 4 minutes. Carefully remove lid and turn mounds over, pressing them down with the back of a spatula. Use the edge of the spatula or a knife to shape the mounds into flat football shapes. Replace lid and cook until fritters are browned on the other side, 4-5 minutes. Once the fritters are cooked on both sides, transfer them to a paper towel-lined baking sheet to drain off any excess oil. Repeat to make 20 fritters total.
- The fritters can be prepared ahead of time and refrigerated up to 2 days. When ready to serve, place them on a baking sheet and heat in an oven at 350 degrees for 10 minutes.
- Before serving, place sour cream in a small zip-top bag and snip a very small hole in one end. Pipe the sour cream onto each fritter to represent the football laces. Serve while fritters are still warm.
70 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 40mg
- Sodium: 330mg
- Total Carbohydrates: 11g
- Protein: 3g