Sweet Potato Hash Browns
Golden, crisp sweet potato hash browns that are tender inside and full of comforting flavor. A simple yet heartwarming dish made with everyday ingredients, perfect for breakfast or brunch at home.
4 Servings
Ingredients
- 1 large sweet potato approximately 1¼ pounds, peeled
- 1 large egg
- ¼ cup all-purpose flour
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons vegetable oil for frying
Instructions
Prepare the Sweet Potato:
- Peel the sweet potato and grate it using the large holes of a box grater or the grating attachment of a food processor.
Remove Excess Moisture:
- Transfer the grated sweet potato to a colander or a clean dish towel. Press firmly with paper towels or squeeze manually to remove as much moisture as possible. This step ensures the hash browns will be crisp rather than soggy.
Combine Ingredients:
- In a large mixing bowl, combine the shredded sweet potato with the egg, flour, paprika, onion powder, salt, and black pepper. Stir thoroughly until all ingredients are evenly incorporated and the mixture holds together.
Heat the Oil:
- In a large cast iron skillet or heavy-bottomed frying pan, heat the vegetable oil over medium heat until shimmering but not smoking.
Form and Cook Hash Browns:
- Scoop approximately ⅓ cup of the sweet potato mixture and place it into the skillet. Gently press it down with a spatula to form a compact patty. Repeat with additional mixture, spacing each patty apart.
Pan-Fry Until Golden:
- Cook each side for 3 to 4 minutes, or until golden brown and crispy at the edges. Adjust the heat if necessary to prevent burning. Once cooked, transfer to a plate lined with paper towels to absorb any excess oil.
Serve Immediately:
- Serve hot, optionally garnished with fresh herbs, sour cream, or a fried egg.
Notes
To prepare these hash browns gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend or use 1 tablespoon of cornstarch. All other ingredients are naturally gluten-free, but always check labels for cross-contamination.