The traditional cheese hash brown casserole has been improved with this dish. The flavors of this dish are enhanced by cooking the onions and adding garlic.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 large sweet potato
- 1 large egg
- ¼ cup goat cheese
- freshly ground black pepper
- cayenne pepper to taste
- 1 teaspoon kosher salt, or to taste
- ½ cup self-rising flour
- 2 tablespoons butter, or to taste
- 4 slices bacon, diced
Instructions
- Place sweet potato on a microwave-safe plate. Poke holes all over and microwave until completely tender, 8 to 10 minutes. Let cool briefly.
- Cut sweet potato in half and scoop flesh into a bowl. Mash thoroughly while still warm. Add egg, goat cheese, black pepper, cayenne pepper, and salt. Whisk until well combined. Add flour; mix with a spatula until no dry spots remain. Cover dough in plastic wrap and refrigerate for at least 1 hour.
- Melt butter in a saucepan over medium heat. Add bacon. Cook and stir until bacon is just starting to crisp, 3 to 5 minutes.
- Fry 5 dumplings at a time in the hot butter until golden brown and crusty, about 3 minutes per side. Repeat with remaining dumplings. Plate the dumplings and top each serving with some bacon butter.
- My sweet potato weighed about 12 ounces.
- To make your own self-rising flour, for every cup of all-purpose flour add 1 1/2 teaspoons baking powder and 1/2 teaspoon fine table salt.
- Feel free to substitute cream cheese or fromage blanc for the goat cheese.
Nutrition Facts
| Calories | 323 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 4 g |
| Protein | 11 g |
| Saturated Fat | 8 g |
| Sodium | 1080 mg |
| Sugars | 5 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Sorry to spoil the 5 star rating on this one, but we just did not care for it all that much. It seemed to me that it needed more flavor. The one reason I chose this recipe is that there’s no sugar added, but honestly I think a little brown sugar is probably what this needed for us to enjoy it.
I use this recipe and make it quite often, I’m fairly lazy so instead of doing the pan dumpling part I cook this recipe as waffles in a waffle iron. I serve it with baked chicken thighs, a sallad and some plain greek yoghurt.
I made this with baked russet potatoes and cream cheese. It did not need much of the flour mixture as it was quite dry already and when I do it again I will remove the bacon prior to frying the patties as the bacon was pretty much “bacon bits” when I was done. Next time I will pull them when they are done and add them back in the sauce at the end. All in all however it was a great first try and I will be trying again very soon but this time with sweet potatoes and goat cheese.
Basically potato pancakes with sweet potatoes. The addition of the cheese is a nice one although I couldn’t taste that it was goat cheese so I will probably just use cream cheese in the future. While I did sprinkle chopped bacon on at the end, I did not do the ‘bacon butter’ because it sounded….greasy?
I made the recipe/video as shown. I just didn’t have any bacon. Sorry. THEY ARE AWESOME even without the bacon! I love that I can make them the night before and then add the egg just before pan frying. Super easy. Fast enough to make. Definitely agree mashing when sweet potato is hot is better. Leftovers make for a nice add on with breakfast the next day. I eat them cold with breakfast. So yummy!
I’m sure this is a good recipe as is but I just mixed the cooked sweet potato with the goat cheese and that alone was very good.