Smoky beans and sweet potato hash browns from A Modern Way to Cook: Over 150 Quick, Smart and Flavour-Packed Recipes for Every Day (page 59) by Anna Jones

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Notes about this recipe

  • Hannaha100 on April 27, 2020

    To me these are more sweet potato rosti than hash browns? (I might have to look up the difference!). They held.together fairly well with chia seeds but were fairly bland and no-one particularly enjoyed them. Agree they would be better with a mix of root veg. Made the beans with half cannellini, half borlotti and I thought they were tasty and easy to prepare. Kids not sold though (I made theirs without onion or paprika).

  • LizzieLozza on January 08, 2019

    Loved the beans, not fussed about the sweet potatoes, would eat with just rice

  • Rutabaga on November 29, 2017

    My family members aren't big sweet potato fans, but I had some roasted sweet potatoes that were left behind after Thanksgiving, and decided this might be a good way to use them. Since the potatoes were already cooked, the hash browns were more like mashed potato cakes, and since I was out of eggs, they fell apart when removing them from the pan. I also added some nigella seeds and panko crumbs. Ultimately, my husband said that when topped with the beans, it wasn't a bad way to eat sweet potatoes, as the flavor was well balanced and savory. But for the future, I think we would prefer a mixture of sweet potatoes and other root veg, including parsnips, carrots, and/or regular potatoes. It's dead simple to make, and with this basic change I can see it becoming a dish the whole family would really enjoy.

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