Sweet Potato Hash Browns
These crispy, slightly sweet hash browns are a delicious twist on the classic breakfast favorite, perfect for any occasion.
Ingredients
Main Ingredients
- 2 large sweet potatoes, peeled and grated You can leave the skin on for more texture if desired.
- 1 small onion, finely chopped
- 2 tablespoons olive oil Substitutes: avocado oil, coconut oil, or clarified butter.
- Salt and freshly cracked black pepper, to taste
- Optional: paprika, garlic powder, or cayenne for additional flavor
Instructions
Preparation
- Wash, peel (optional), and grate the sweet potatoes using a box grater or food processor.
- Transfer grated sweet potato to a clean kitchen towel and squeeze out excess moisture to ensure crispiness.
- In a bowl, combine the drained sweet potato, chopped onion, salt, pepper, and any optional spices. Mix gently.
Cooking
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add the sweet potato mixture to the skillet, spreading it flat for one large hash, or forming individual patties.
- Cook without moving for 5-7 minutes until the bottom is golden, then flip carefully and cook for another 5-7 minutes.
- Transfer to a plate lined with paper towels to drain and season if needed before serving hot.
Notes
For individual patties, you can add 1 lightly beaten egg or 1-2 tablespoons of flour for binding. For oven-baking, spread mixture on a sheet and bake at 425°F (220°C) for 20-25 minutes.