Servings: 4

¾ pound sweet potato, shredded ¾ pound sweet potato, shredded
4 tablespoons high heat oil such as avocado, EVOO, or clarified butter, divided 4 tablespoons high heat oil such as avocado, EVOO, or clarified butter, divided
kosher salt to taste kosher salt to taste

Add 2 tablespoons oil per batch to a hot, large, heavy skillet (ideally cast iron) over medium heat. Add shredded sweet potato in mounds. Flatten each mound with the back of a spatula, giving each hash brown some room. Cook without moving 4 to 5 minutes (reduce heat slightly if they start to burn).
Carefully flip each with a thin metal spatula, flatten again and cook 4 to 5 minutes more until edges are crisp and center is tender.
Season to taste with salt and serve or transfer to baking sheet in 225 degree oven if cooking in batches.