Sweet Potato Hash Browns

Place the grated sweet potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture. Transfer to a large mixing bowl.

Add the egg yolks, all-purpose flour, ground nutmeg, salt, white pepper, and chopped parsley to the sweet potatoes. Mix until the ingredients are evenly combined and the mixture holds together slightly.

Heat the butter in a large skillet over medium-high heat until it foams and begins to brown, approximately 2 minutes.

Working with about ¼ cup of the mixture at a time, gently flatten into patties and slide them into the hot butter. Cook in batches to avoid overcrowding the pan.

Cook the hash browns for 4–5 minutes on the first side without moving them, allowing them to develop a golden-brown crust.

Flip each hash brown carefully and cook the second side for another 3–4 minutes until golden and crispy.

Transfer the cooked hash browns to a plate lined with paper towels to drain excess butter.

In a small saucepan, combine the dark brown sugar and bourbon whiskey over low heat. Stir until the sugar dissolves completely to create a glaze, about 2 minutes.

Arrange the hash browns on a serving platter and drizzle with the warm bourbon-brown sugar glaze. Serve immediately.