Print

Savory Sweet Potato Hash Browns Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 15 reviews

These Savory Sweet Potato Hash Browns are a delicious, crispy twist on the classic breakfast favorite. Made with grated sweet potatoes, onion, eggs, and a touch of flour, they are lightly seasoned and pan-fried to golden perfection. Ideal as a wholesome side dish or a satisfying morning treat, these hash browns offer a flavorful way to enjoy sweet potatoes with a crispy texture and savory taste.

Ingredients

Main Ingredients

  • 1 large sweet potato, peeled (approx. 3½ cups grated)
  • 2 tablespoons grated onion
  • 2 eggs
  • 1 tablespoon plain flour
  • 1/4 teaspoon kosher salt (adjust to taste)
  • 2 tablespoons vegetable oil (use more if required)

Instructions

  1. Prepare the sweet potato and onion: Peel and grate the sweet potato to yield approximately 3½ cups. Grate the onion and set aside.
  2. Mix ingredients: In a large bowl, combine the grated sweet potato, grated onion, eggs, plain flour, and kosher salt. Mix thoroughly until all ingredients are well incorporated to help bind the hash browns together.
  3. Heat the oil: Place a large skillet or frying pan over medium heat and add the vegetable oil. Allow the oil to heat until shimmering but not smoking, ensuring even crisping of the hash browns.
  4. Form and fry hash browns: Scoop portions of the mixture and carefully flatten them into patties or small rounds. Place them in the hot oil without overcrowding the pan.
  5. Cook until golden brown: Fry the hash browns for about 4-5 minutes on each side, or until they develop a crisp golden crust and the sweet potato is cooked through.
  6. Drain and serve: Remove the hash browns from the skillet and place them on paper towels to drain excess oil. Serve warm as a savory side or breakfast item.

Notes

  • Adjust salt according to your preference to enhance the natural sweetness of the sweet potatoes.
  • Use a non-stick skillet for easier frying and less oil absorption.
  • If needed, add more oil between batches to prevent sticking and to achieve crispiness.
  • These hash browns can be kept warm in a low oven while cooking remaining batches.
  • For gluten-free option, substitute plain flour with gluten-free flour or cornstarch.

Find it online: https://cookedbysarah.com/savory-sweet-potato-hash-browns-recipe/