Description
These crunchy sweet potato hash browns are a perfect blend of savory and sweet, making them an ideal addition to any breakfast or brunch.
Ingredients
- 2 large sweet potatoes
- 1/2 onion, finely chopped
- 2 tablespoons olive oil (plus extra for the pan)
- Salt, to taste
- Pepper, to taste
- Optional: 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, or a pinch of cayenne for heat
Instructions
- Peel the sweet potatoes and grate them on the coarse side of a box grater.
- Transfer the grated sweet potato to a clean kitchen towel. Gather the towel and squeeze hard to remove excess moisture.
- Put the squeezed sweet potato in a large bowl. Add the finely chopped onion, olive oil, salt, pepper, and any optional spices. Toss to combine.
- Heat a skillet over medium heat and add a little olive oil to coat the surface.
- Add the sweet potato mixture in flat layers or form small patties. Press lightly so the mixture makes good contact with the pan.
- Cook until the underside is deeply golden and crisp, about 4–6 minutes. Flip and cook the other side until equally crisp, 3–5 more minutes.
- Transfer to a paper towel-lined plate briefly to drain any excess oil, then serve warm.
Notes
For a binder, add 1 beaten egg or 2 tablespoons of ground flax mixed with 6 tablespoons water. For oil-free cooking, consider baking or air-frying the patties.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American