Sweet potato hash browns are the perfect way to start your day. They’re sweet, they’re crispy, and they’re full of healthy nutrients. We know you’re going to love them!
Sweet Potato Hash Browns
Learn how to make golden, crispy, and meltingly tender sweet potato hash brown. All you need is shredded sweet potatoes, seasonings, and spices to make a magic delicacy for your family. So yummy!
Sweet potato hash browns are made with shredded sweet potatoes instead of shredded russet potatoes. They are prepared like regular hash browns: grating the sweet potatoes, mixing them with seasonings, and frying them until they are crispy.
They are a tasty and nutritious addition to breakfast, brunch, or as a vegetable side dish at dinner. I like to add onions and garlic for extra flavor.
It’s time to get your hash on
Sweet potato hash browns are the perfect way to start your day. They’re sweet, they’re crispy, and they’re full of healthy nutrients. We know you’re going to love them!
Sweet potatoes are a healthier option as they are a good source of vitamins A and C, potassium, and fiber. This delicacy is always a winner on the table for both kids and adults.
Sweet potatoes are a complex carbohydrate that will release energy slowly into your bloodstream, which will help keep you feeling full longer.
Ingredients
Sweet potato: this brings a rich sweet taste to the hash browns than the regular potatoes. They are a good source of vitamins, antioxidants, potassium, and fiber.
Seasoning: I used a mixture of onion powder, garlic powder, salt, paprika, and pepper for a spicy kick. This mixture brings in a lightly smoky flavor and the natural sweetness of the delicacy. That makes it rich, delicious, and addictive.
Flour: used to bind the grated sweet potatoes together. You can also use tapioca flour or cornstarch.
Egg: along with the flour, the egg binds the potatoes together and helps them retain their shape.
Vegetable oil: Used to fry the hash browns. The oil prevents the hash browns from sticking to the skillet and helps to crisp them up.
How to make Sweet Potato Hash Browns
Peel the sweet potato: Peel and shred the sweet potato.
Rinse the Sweet potatoes: Put them in a colander and rinse under running water.
Season the potatoes: Transfer the shredded sweet potato to a large bowl, season them and mix well.
Flatten the sweet potato: Add oil into a cast iron pan and flatten them out with a spatula into hash brown patties.
Cook the hash brown patties: Cook until they are golden and crispy.
Remove from the skillet: transfer to a paper towel-lined plate and enjoy immediately.
What to serve with Sweet Potato Hash Browns
Sweet potato hash browns are served as a side dish or a main course. The best pairing will depend on personal taste. My favorite options include the following:
There are several reasons why your hash browns may not be getting crispy.
Low temperature: They need to be cooked at a higher temperature. Hash browns should be cooked at high heat, around 375-400 degrees Fahrenheit, to get crispy.
Short cooking time: You are not getting a crispy outcome because you didn’t cook them long enough. You should cook hash browns on each side for 3-4 minutes until they are golden brown and crispy.
Excess Moisture: It can also be that your hash browns are too moist. To prevent this, squeeze out excess water before cooking them, and use a nonstick pan or a cast iron pan to prevent sticking.
Clumpy shredded potatoes: If the potatoes are clumped together, they may not get crispy. The best way to avoid this is to squeeze them well before cooking, removing excess moisture and making them cook evenly.
Using the wrong oil: Ensure to use oil with a high smoke point, such as vegetable oil, for the food to cook evenly and get crispy.
Can I freeze sweet potato hash browns?
Yes, you can freeze the sweet potato hash browns. First, cook the hash browns until they are golden brown and crispy. Allow them to cool completely, then transfer them to an airtight container or a resealable plastic bag. Press out as much air as possible before sealing and freeze for up to 3 months.
How do I reheat sweet potato hash browns?
When you’re ready to eat them, reheat them in a skillet over medium heat until they are hot and crispy. Alternatively, you can reheat them in the oven at 350 degrees Fahrenheit for about 10-15 minutes. Freezing and reheating may affect the texture of the hash browns; they may not be as crispy as the first time.
Tips for Crispy Hash Browns
Here are some tips for making crispy sweet potato hash browns:
Choose firm sweet potatoes free of blemishes, soft spots, and wrinkles.
Peel the sweet potatoes before shredding them; the skin can make the hash browns tough.
Cook the sweet potato hash browns at high heat, around 375-400 degrees Fahrenheit, to get crispy.
Don’t overcrowd the pan: Make sure to use a large enough pan and don’t overcrowd it, as this can cause the hash browns to steam instead of fry.
Use a nonstick pan or a well-oiled pan to prevent sticking.
Leftovers/storage
Store sweet potato hash brown in the refrigerator or freezer for later use. If you plan to eat the hash browns within a few days, you can store them in an airtight container in the refrigerator. They will keep for 3-5 days. If you want to store the hash browns for longer, you can freeze them for up to 3 months.
Learn how to make golden, crispy, and meltingly tender sweet potato hash brown. All you need is shredded sweet potatoes, seasonings, and spices to make a magic delicacy for your family. SO Yummy!
Peel the sweet potato and shred the sweet potato with a box grater or a food processor with the grater attachment.
Put the sweet potatoes in a colander and rinse them under running water until they are mostly clear. Squeeze very well to remove any excess water.
Transfer the shredded sweet potato to a large bowl. Add the onion powder, garlic powder, paprika, salt, pepper, flour, and egg. Mix well.
Add two tablespoons of oil into a cast iron pan ( non-stick pan or heavy bottom pan). Use a ¼ cup to measure the sweet potato into the pan and flatten them out with a spatula into hash brown patties.
Cook the hash brown patties for about 3 to 4 minutes on each side or until they are golden and crispy.
Remove from the skillet and transfer to a paper towel-lined plate.
Enjoy immediately
Notes
Choose firm sweet potatoes free of blemishes, soft spots, and wrinkles.
Peel the sweet potatoes before shredding them; the skin can make the hash browns tough.
Cook the sweet potato hash browns at high heat, around 375-400 degrees Fahrenheit, to get crispy.
Don’t overcrowd the pan: Make sure to use a large enough pan and don’t overcrowd it, as this can cause the hash browns to steam instead of fry.
Use a nonstick pan or a well-oiled pan to prevent sticking.
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Why do you put the recipe all the way at the bottom? I understand why you might want to have a short paragraph or two as an introduction but then I would expect to see the recipe, not all that other stuff. I also understand everyone seems to be doing it this way now, but I have never understood why.
Chef Lola's Kitchen
Saturday 27th of July 2024
Ken, it is just a way to let you know more about the food before you cook it. How to cook it also in the body of the article.
Ken
Friday 26th of July 2024
Why do you put the recipe all the way at the bottom? I understand why you might want to have a short paragraph or two as an introduction but then I would expect to see the recipe, not all that other stuff. I also understand everyone seems to be doing it this way now, but I have never understood why.
Chef Lola's Kitchen
Saturday 27th of July 2024
Ken, it is just a way to let you know more about the food before you cook it. How to cook it also in the body of the article.