Espresso and Lime

1 Grate the peeled sweet potato and place it into a large bowl
2 Grate the yellow onion and transfer it into a tea towel
3 Squeeze the liquid from the grated onion and then transfer the onion in with the sweet potatoes
4 Add 2 eggs, 1/3 cup of grated parmesan, 1/4 cup of all purpose flour and a pinch of salt and pepper
5 Mix until all of the ingredients are fully combined
6 Add 1/2 inch of vegetable oil into a wide skillet and place it over medium heat
7 Once the oil is heated, carefully drop about 1/3 cup of the hashbrown mixture into the hot oil and press it out evenly and fairly thin
8 Let the hashbrown cook for a few minutes undisturbed
9 Once the underside is golden brown, carefully flip the hashbrowns to the other side and sprinkle with salt
10 Cook until the second side is also golden brown
11 Transfer the crispy hashbrowns onto a cooling rack while you cook the remaining portions
12 Serve warm