Hash Browns

• Peel and shred sweet potatoes using a box grater.
• Transfer shredded sweet potatoes to a clean, lint-free dish towel and squeeze out as much moisture as possible.
• Place shredded sweet potatoes in a bowl. Add arrowroot powder (or cornstarch), garlic powder, onion powder, kosher salt, and ground black pepper; toss until evenly coated.
  2 sweet potatoes, 1 tbsp arrowroot powder (or cornstarch), 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp kosher salt
• Heat 1 tablespoon oil in a large skillet over medium heat.
  0.25 tsp ground black pepper
• Scoop 1/4 cup of the sweet potato mixture into the skillet, pressing with a spatula into rounds about 3/4-inch thick.
• Cook for 3-5 minutes per side, or until golden brown and crispy, adding more oil as needed between batches.
  0.25 tsp ground black pepper
• Transfer cooked hash browns to a paper towel-lined plate to drain excess oil.