Spiralizer leftovers recipe: tri-color sweet potato hash browns
Thursday, March 2, 2017 at 01:32PM 
The slender leftover finger of spiralized Japanese purple sweet potato (shown) and similar fingers of white-flesh Japanese sweet potato and plain orange sweet potato are used in tri-color hash browns. All can be found at the Asian markets in Green Brook and Piscataway. Hand spiralizers, at least every one that I've seen, always leave long, thin pieces that peeve some people. Not me. I think having a rounded uniform length of vegetables can lead to all sorts of creative fun.
Think of pretty, colorful coins in soups and salads. Today I made sweet potato hash out of three colors of sweet potato. I had previously used a length of parsnip in the recipe. The slightly sweet root veggie is a good complement for sweet potatoes.
This time I used a run-of-the-mill regular sweet potato and two types of Japanese sweet potato: one with reddish-purple skin and pale flesh and one with dusty reddish-purple skin and deep purple flesh. It's shown in the photo.
When I first began testing hand spiralizers, I hand-processed (cut?) spirals from a purple flesh sweet potato. It was easy work because I had picked out the longest thinnest one I could find. I forgot that I had done that.