Hashed Sweet Potatoes

Directions

1. 1
   Preheat oven to 250F.
2. 2
   Peel sweet potatoes and coarsely shred in a food processor fitted with large-holed disk, then toss with salt in a bowl.
3. 3
   Melt 1 tablespoon butter in an 8-inch nonstick skillet over moderate heat until foam subsides.
4. 4
   Add one fourth of potatoes, spreading them evenly into a 6-inch round (without compacting), and cook, shaking skillet occasionally, until golden brown on underside, about 4 minutes.
5. 5
   Flip potato cake over by covering skillet with flat lid of a pot (at least 8 inches in diameter), then inverting pancake onto lid.
6. 6
   Slide cake back into skillet and cook until golden brown on underside, about 3 minutes more.
7. 7
   Slide potato cake onto a baking sheet and keep warm in oven.
8. 8
   Make 3 more potato cakes in same manner.