Sweet Potato Hash Browns
These crispy and tender sweet potato hash browns are a healthier twist on a diner classic, made with simple ingredients and perfect for quick breakfasts.
Ingredients
Main Ingredients
- 2 large sweet potatoes, grated Use the large holes of a box grater or a food processor.
- 1 small onion, finely chopped
- 2 tablespoons olive oil Substitute avocado oil for a higher smoke point.
- to taste salt
- to taste pepper
- optional garlic powder For added flavor.
- optional smoked paprika For added flavor.
- optional chopped fresh herbs (parsley, thyme) For added flavor.
Instructions
Preparation
- Rinse and grate the sweet potatoes. Wrap them in a clean kitchen towel and squeeze firmly to remove excess moisture.
- Combine the drained grated sweet potato and finely chopped onion in a large bowl. Season lightly with salt and pepper and add any optional spices.
Cooking
- Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
- Add the sweet potato mixture to the pan and press it down with a spatula to form an even layer about ½-inch thick.
- Cook undisturbed for 5–7 minutes, until the bottom is deeply golden and releases easily from the pan.
- Flip the whole layer in sections and cook the second side until golden brown, about another 4–6 minutes.
- Taste and adjust seasoning with more salt, pepper, or a pinch of smoked paprika. Serve immediately.
Notes
To make these vegan or kid-friendly, skip strong spices and serve with ketchup or applesauce. For a firmer texture, toss the grated potato with a tablespoon of cornstarch. For a lower-oil version, use a nonstick skillet and reduce oil to 1 tablespoon.