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Savory Sweet Potato Hash Browns

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Crispy on the outside, tender within, these Healthy Sweet Potato Hash Browns are a vibrant and satisfying upgrade to your breakfast table. After extensive testing, I’ve perfected a method that delivers maximum crispiness without deep-frying, making this a nutritious side dish you can feel great about.

Ingredients

Scale
  • 1 large sweet potato, peeled (approx. 3½ cups)
  • 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. Prep and Grate the Potato: Peel the sweet potato and grate it using the large holes of a box grater or a food processor shredding disc. You should have about 3½ cups of loosely packed shreds. Place the grated sweet potato and the 2 tablespoons of grated onion into the center of a large, clean kitchen towel.
  2. Remove Excess Moisture: Gather the corners of the towel to form a bundle. Over the sink, twist the bundle tightly to wring out as much liquid as possible from the vegetables. This crucial step removes excess starch and water, which is the key to achieving crispy, not soggy, hash browns.
  3. Combine the Hash Brown Mixture: Transfer the wrung-out potato and onion mixture to a medium mixing bowl. Add the eggs, flour, and kosher salt. Use a fork or your hands to mix everything thoroughly until the ingredients are evenly distributed and the mixture holds together when pressed.
  4. Form the Patties: Divide the mixture into 4-6 equal portions. For each portion, firmly press and shape it into a patty about ½-inch thick. (Pro tip: Compacting them well helps them hold their shape during cooking and promotes even browning.)
  5. Heat the Oil: Heat the vegetable oil in a large non-stick or cast-iron skillet over medium heat. The oil should shimmer but not smoke. Properly heated oil ensures the patties start cooking immediately, sealing the exterior for a crisp texture.
  6. Cook the First Side: Carefully place the patties in the hot skillet, leaving some space between them. Cook undisturbed for 4-5 minutes, or until the bottom is deeply golden brown and crisp. Unlike boiling, sautéing directly in the pan caramelizes the natural sugars in the sweet potato, creating a delicious crust.
  7. Flip and Cook Through: Gently flip each patty with a thin spatula. Cook for another 4-5 minutes on the second side until golden brown and cooked through. In my tests, pressing down lightly after flipping helps ensure even contact with the pan for uniform color.
  8. Drain and Serve: Transfer the cooked Healthy Sweet Potato Hash Browns to a plate lined with a paper towel to drain any excess oil. Serve immediately while hot and crispy for the best texture and flavor.

Find it online: https://www.receipster.com/healthy-sweet-potato-hash-browns/

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