Description
Savory Sweet Potato Hash Browns – crispy on the outside, tender on the inside, these sweet potato hash browns are a healthier twist on the classic breakfast favorite. The two-step cooking method (pan-fry then bake) guarantees perfect results every time!
Ingredients
- 2 tbsp vegetable oil (or neutral oil like canola)
- 2 tbsp grated onion
- 1 large sweet potato, peeled
- 2 eggs (large, preferably free-range)
- 1 tbsp all-purpose flour
- ¼ tsp kosher salt
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 350°F (175°C). Coarsely grate the sweet potato and place in cold water, then drain.
- Squeeze out excess moisture using a clean towel.
- In a medium bowl, combine sweet potato, grated onion, eggs, flour, salt, and pepper. Mix until uniform.
- Heat oil in a large skillet over medium heat. Scoop heaping tablespoons of mixture, flatten into patties.
- Cook 3-4 minutes per side until lightly browned.
- Transfer browned hashbrowns to a baking sheet and bake 10-12 minutes to finish cooking and crisp up.
- Serve hot, optionally with sour cream or your favorite toppings.
Notes
- Squeezing out excess moisture from the sweet potato is crucial for crispy hash browns.
- Soaking grated sweet potato in cold water removes excess starch for better texture.
- For extra crispiness, place baked hash browns under the broiler for 1-2 minutes.
- Serve with avocado, fried eggs, sour cream, or applesauce.
- Make ahead – freeze cooked hash browns and reheat in oven or air fryer.
- For gluten-free version, substitute almond flour or gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Side Dish
- Method: Pan-Fry, Bake
- Cuisine: American