Description
Crispy on the outside and soft on the inside, these savory sweet potato hash browns are a flavorful, satisfying, and slightly lighter breakfast side that's perfect for pairing with eggs or veggies.
Ingredients
1 large sweet potato, peeled and coarsely grated (about 3½ cups)
2 tablespoons grated onion
2 large eggs
1 tablespoon all-purpose flour
1/4 teaspoon kosher salt (to taste)
Freshly ground black pepper, to taste
2 tablespoons vegetable oil (or neutral oil for frying)
Instructions
- Preheat the oven to 350°F (175°C).
- Grate the sweet potato and place it in a bowl of cold water. Drain and gently squeeze out excess moisture using a clean kitchen towel.
- In a medium bowl, combine grated sweet potato, onion, eggs, flour, salt, and black pepper. Mix until well incorporated.
- Heat oil in a large skillet over medium heat.
- Scoop heaping tablespoons of the mixture into the skillet and flatten gently with a spatula to form patties.
- Cook each patty for 3–4 minutes per side until golden brown.
- Transfer the browned hash browns to a baking sheet and bake for 10–12 minutes to finish cooking and enhance crispiness.
- Serve hot with your favorite breakfast sides.
Notes
Add smoked paprika or chili flakes for extra flavor.
Toss in chopped parsley or chives for a herby version.
Top with poached eggs or Greek yogurt for more protein.
Use gluten-free flour alternatives like rice or chickpea flour for a gluten-free version.
Store leftovers in an airtight container for up to 3 days and reheat in the oven or skillet.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Pan-Fried, Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg
