Casey Lauren s Cheesy Crab Sweet Potato Hashbrowns

2 eggs

¼ cup mayonnaise, plus

2 tablespoons mayonnaise

2 tablespoons prepared yellow mustard

2 tablespoons seafood seasoning (such as Old Bay®)

1 teaspoon chili powder

2 sweet potatoes, peeled and shredded

7 ounces imitation crabmeat, flaked

1 cup shredded mozzarella cheese

¼ cup lemon zest

salt and black pepper to taste

¼ cup vegetable oil

1 tablespoon chopped fresh parsley for garnish

Beat the eggs in a mixing bowl; whisk in the mayonnaise, mustard, seafood seasoning, and chili powder. Add the sweet potatoes, crabmeat, mozzarella cheese, and lemon zest. Season to taste with salt and pepper; mix until evenly combined.

Heat the vegetable oil in a large skillet over medium heat. Scoop heaping spoonfuls of the sweet potato mixture into the heated pan. Flatten into 3-inch circles and cook until golden brown, about 3 minutes per side. Repeat with remaining sweet potato mixture. Sprinkle with parsley to garnish.