One of my favorite ways to use sweet potatoes is to make hash browns!
These delectable potato patties are fried to crisp perfection before being baked for a delicate inside, making them ideal for breakfast, lunch, or dinner.
Why Will You Enjoy This Recipe?
- Sweet potato hash browns are a shredded potato patty that is both delicious and healthful. They’re simple to make and maybe seasoned in any way you like. Add some rosemary, garlic powder, or onion powder to the mix. You can even add simply salt and pepper if you want to keep things simple.
- These hash browns cook up perfectly and don’t fall apart! The end result is a crispy sweet potato exterior with a soft sweet potato interior. With a dollop of sour cream on top, you’ve got all the greatest textures in one dish.
- When is the best time to eat sweet potato hash browns? Anytime you want! They’re great for breakfast or brunch, or you can use them in place of baked or roasted potatoes for dinner!
Sweet potatoes are a delicious orange potato that is supposed to be “healthier” than regular potatoes.
They’re high in antioxidants, fiber, and vitamins A, B6, C, and E, and their lower glycemic index means they’re less prone to cause blood sugar spikes than other potatoes. You may also use white sweet potatoes and purple sweet potatoes in these hash browns for added color.
Flour — Adding a little flour to the hash brown mixture helps everything stick together and fry up nicely. You can use gluten-free flour if you’re gluten-free.
Eggs — Along with the flour, the eggs aid in the adhesion of the shredded sweet potato patties. They won’t break apart on you while you’re cooking them this way!
- Using a food processor with a shredding blade is the easiest way to shred sweet potatoes. You can shred the potatoes by hand if you don’t have a food processor. Shred the potatoes with a grater over a large bowl. Make sure you don’t cut yourself!
- When it comes to the actual cooking, sweet potato hash browns are a two-step process. You’ll start by rapidly frying them in a pan. The fried patties will then be baked in the oven. You’ll achieve the ultimate hash brown texture this way: crispy on the exterior, tender (and thoroughly cooked) on the inside.
- Because the mushy sweet potatoes can easily burn on the burner, make sure your pan isn’t too hot. You’ll also want to drain as much moisture from the shredded sweet potatoes as possible to produce a really lovely, crispy crust on the hash browns. Simply squeeze them with paper towels and you’re good to go.
Sweet Potato Hash Browns
|15-minute prep time
30 minutes to cook
45 minutes total
One of my favorite ways to use sweet potatoes is to make hash browns! These delectable potato patties are fried to crisp perfection before being baked for a delicate inside, making them ideal for breakfast, lunch, or dinner.
- 2 medium sweet potatoes peeled, shredded
- 2 large eggs
- ⅓ teaspoon kosher salt
- 2 tablespoons flour see Notes
- avocado oil for frying
- Baking sheet
- Parchment Paper
- Large bowl
- Large skillet
Instructions For Sweet Potato Hash Browns
- Preheat the oven to 350 degrees F. Set aside a baking sheet lined with parchment paper.
- Combine shredded sweet potatoes, eggs, flour, and salt in a large mixing basin.
- In a large skillet, heat about 2 tablespoons oil over medium-high heat. When the oil is hot, place three 1-tablespoon amounts of sweet potato mixture into it and flatten them out.
- Cook for 2 to 3 minutes, then flip and cook for another 2 to 3 minutes, or until browned and crispy. As needed, add extra oil to the skillet.
- Repeat with the remaining sweet potato mixture and fried hash browns on a baking sheet lined with parchment paper. Remove baking sheet from oven and bake for 8 to 10 minutes, or until potatoes are cooked through. Serve with chosen sides or toppings while still heated.
- Use gluten-free all-purpose flour to make it gluten-free.
This recipe makes around 12 hash browns. Your desired portion sizes will determine the number of servings.
The nutritional values indicated are for 1 hash brown out of 12 when using the components listed. The exact macros will vary depending on the brands and types of ingredients utilized.
Prepare the recipe as directed to get the weight of one serving. Weigh the final recipe, then divide the weight (excluding the weight of the container in which the food is stored) by 12. The weight of one serving will be the result.
Serving: 1hash brown, Calories: 49kcal, Carbohydrates: 9g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 97mg, Potassium: 140mg, Fiber: 1g, Sugar: 2g, Vitamin A: 5389IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg, Net Carbs: 8g