sweet potato hashbrowns with wasabi coleslaw
  • 2 lb white skinned sweet potatoes (about 4)
  • 3 tsp vegetable oil + 2 tsp vegetable oil
  • 1 small head of napa cabbage, shredded
  • 1 / 2 large daikon radish, shredded
  • 1 bunch of scallions, green and white parts chopped
  • 2 medium carrots, shredded
  • 1 / 4 cup grapeseed oil
  • juice of 1 lime
  • 2 tsp wasabi powder
  • 2 tsp tamari
  • 1 tsp mirin
  • sesame seed
  • cilantro
  1. peel and shred sweet potatoes. place shreds in a colander and rinse beneath cold water until it runs clear. squeeze shreds to remove all excess moisture (you want them very dry).
  2. in a large non-stick pan heat the first part of the vegetable oil over medium-high heat. add sweet potato, fan out, and press lightly on top. cook sweet potatoes slowly and undisturbed, until browned on bottom and sides, about 10-15 minutes. flip sweet potatoes, add remaining oil if needed, and cook to brown opposite side.
  3. in a large bowl combine cabbage, radish, scallion, and carrot. in a medium bowl whisk together grapeseed oil, lime juice, wasabi powder, tamari and mirin. taste and adjust seasonings accordingly. dress coleslaw and serve with sweet potato hashbrowns. garnish with sesame seed and cilantro.
Recipe by the perpetual season at http://www.theperpetualseason.com/sweet-potato-hashbrowns/