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!

Course Breakfast

Cuisine American

Keyword hash browns, Sweet potatoes

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 162.2kcal

Ingredients

1 sweet potato medium size [almost 3 cups]
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt or add to taste
¼ teaspoon pepper or add to taste
2 tablespoon flour tapioca flour or cornstarch will also work
1 egg
2 tablespoons vegetable oil or as needed

US Customary - Metric

Instructions

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.

Nutrition