Crispy Sweet Potato Hash Browns
Golden, crispy-edged sweet potato hash browns pan-fried for peak crunch and coziness. Just a handful of pantry staples bring out the smoky, savory, and satisfying side of sweet potato for breakfast or anytime.
4
servings
Ingredients
Hash Browns
- 1 large sweet potato peeled and shredded (~1 1/2 cups packed)
- 1 egg
- 2 tbsp (16 g) all-purpose flour can substitute with gluten-free or chickpea flour
- 1/2 tsp (2 g) paprika smoked or regular
- 1/2 tsp (2 g) onion powder
- 1/2 tsp (2 g) salt more to taste
- 1/4 tsp (1 g) black pepper
- 3 tbsp (45 ml) vegetable oil for frying, more as needed
Equipment
- Box grater or food processor
- Mixing bowl
- Colander
- Skillet (cast iron recommended)
- Spatula
Instructions
- Peel and shred the sweet potato using a box grater or food processor.
- Place the shredded sweet potato in a colander and squeeze out as much moisture as possible using paper towels or a clean dish towel.
- In a large mixing bowl, combine the squeezed sweet potato, flour, egg, paprika, onion powder, salt, and pepper. Mix until well combined and sticky.
- Heat the vegetable oil in a large skillet over medium heat until shimmering.
- Scoop about 1/3 cup of the mixture per hash brown into the skillet. Flatten each gently with a spatula.
- Fry for 3–4 minutes per side until deeply golden and crispy. Work in batches to avoid overcrowding.
- Transfer cooked hash browns to a paper towel-lined plate. Serve warm.
Notes
Storage: Keep any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or in the oven at 375°F to crisp them up again. To freeze, lay hash browns flat on a baking sheet to freeze solid, then transfer to a freezer bag. Bake from frozen for 10–12 minutes at 375°F or re-crisp in a skillet.
Variations: Sub chickpea flour for gluten-free, add chopped herbs, a pinch of cayenne, or blend in shredded zucchini or carrot (squeeze extra water out first). For a cheesy version, add a little shredded cheddar or parmesan.
Nutrition
Calories: 150kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 310mg | Potassium: 260mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9500IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 0.7mg