Description
Crispy, golden, and packed with flavor, these sweet potato hash browns are a healthier twist on a breakfast classic. With their naturally sweet flavor balanced by savory spices, they’re the kind of dish you can enjoy at any time of day. The key to success lies in removing moisture before cooking and letting them crisp undisturbed in the pan. Whether you’re serving them at a cozy weekend brunch, as a dinner side, or freezing them for easy reheats, they’re versatile, satisfying, and always a crowd-pleaser.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and grated
- ½ small onion, finely grated
- 1 egg, lightly beaten
- 2 tablespoons flour (or gluten-free flour)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
- 2–3 tablespoons oil or butter, for frying
Instructions
- Peel and grate sweet potatoes. Soak in cold water for 5 minutes, then drain and squeeze dry.
- Transfer to a bowl and add onion, egg, flour, salt, pepper, and garlic powder. Mix well.
- Heat oil in a skillet over medium-high heat.
- Scoop small handfuls of the mixture, press into patties, and place in skillet.
- Cook 4–5 minutes per side until golden and crisp.
- Transfer to paper towels to drain before serving.
Notes
- For extra crispiness, don’t overcrowd the skillet.
- Add a pinch of smoked paprika for a deeper flavor.
- Keep cooked hash browns warm in a 200°F oven if making multiple batches.
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Category: Breakfast or Side Dish
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 215
- Sugar: 6g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 40mg