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- 2 large sweet potatoes, peeled and grated - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon all-purpose flour (or gluten-free flour for gluten-free option) - 1 teaspoon paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 tablespoons olive oil - Fresh herbs (like parsley or chives), chopped, for garnish Sweet potatoes form the base of this dish. Their natural sweetness gives the hash browns a unique flavor. Using a small onion adds a nice bite while garlic brings depth. For the dry ingredients, flour helps bind everything together. Paprika adds warmth, while salt and pepper enhance the taste. Finally, olive oil is key for frying. It helps create that crispy outside we all love. Fresh herbs make a beautiful garnish and add a fresh flavor. This blend of ingredients makes a simple yet delicious dish. Each component plays a role in building the perfect sweet potato hash browns. {{ingredient_image_2}} First, grab two large sweet potatoes. Peel them and then grate them. You can use a box grater or a food processor. Once grated, you need to remove the moisture. This step is key for crispy hash browns. Take the grated sweet potatoes and place them in a clean kitchen towel. Twist the towel tightly and squeeze out as much moisture as you can. The drier the sweet potatoes, the crispier your hash browns will be! Now, it’s time to mix the ingredients. In a large mixing bowl, combine the drained sweet potatoes with a small, finely chopped onion. Add two minced garlic cloves for flavor. Sprinkle in one tablespoon of flour, one teaspoon of paprika, and half a teaspoon of salt. Don’t forget a quarter teaspoon of black pepper. Stir everything together until well blended. Make sure each ingredient is evenly distributed for the best taste. Heat two tablespoons of olive oil in a large skillet over medium heat. You want the oil to shimmer but not smoke. Take a handful of the sweet potato mixture and press it into a flat patty. Carefully place the patty into the hot skillet. Make sure to leave space between each patty. Cook them for about 4-5 minutes on each side. You want them to be golden-brown and crispy. Watch the heat closely to avoid burning. After cooking, place the hash browns on a plate lined with paper towels to soak up extra oil. Before serving, sprinkle some fresh herbs on top for added flavor and color. Enjoy your crispy sweet potato hash browns! To make your sweet potato hash browns crispy, start by removing moisture. After grating the sweet potatoes, place them in a kitchen towel. Twist the towel tightly to squeeze out excess water. This step is key to getting that golden-brown crunch. Cooking temperature also matters. Use medium heat for even cooking. If the heat is too low, the hash browns will become soggy. If it's too high, they may burn before cooking through. To boost the flavor of your hash browns, add spices or herbs. Spices like paprika, garlic powder, or cayenne can give a nice kick. Fresh herbs like parsley or chives add brightness and color. You can mix these in the batter or sprinkle them on top before serving. Experiment with flavors to find what you love best. For perfect hash browns, choose the right tools. A large non-stick skillet works wonders. It helps prevent sticking and allows for easy flipping. A spatula with a flat edge is also great for pressing down the patties. If you have a box grater or food processor, they can save time while grating sweet potatoes. Keep these tools handy to make your cooking experience smooth and enjoyable. Pro Tips Maximize Crispiness: Ensure you squeeze out as much moisture as possible from the grated sweet potatoes to achieve that desired crispy texture. Even Cooking: Avoid overcrowding the skillet; give each patty enough space to cook evenly without steaming. Flavor Boost: Experiment with spices such as cayenne pepper or cumin for an extra kick in flavor that complements the sweetness of the potatoes. Garnishing Options: Fresh herbs not only add color but also enhance the flavor; consider adding a squeeze of lemon juice for a zesty finish. {{image_4}} You can easily make sweet potato hash browns gluten-free. Just swap all-purpose flour for gluten-free flour. This keeps the same great taste without gluten. If you want a vegan option, skip the eggs and use a flaxseed mixture instead. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens, then add it to your mix. This keeps the hash browns together and tasty. Feel free to get creative with flavors. Adding cheese makes the hash browns richer. Try cheddar for sharpness or mozzarella for a gooey touch. You can also add different veggies. Chopped bell peppers or spinach mix well. For a spicy kick, toss in some diced jalapeños. Just remember not to add too much moisture when you mix in extra vegetables. When serving sweet potato hash browns, think about toppings. A dollop of sour cream or Greek yogurt adds creaminess. Fresh herbs like parsley or chives give a nice pop of color. You can also serve them with a fried egg on top for extra protein. If you want a more filling meal, pair them with avocado slices or a side of salsa. Each bite will be a burst of flavor! To store leftover sweet potato hash browns, place them in an airtight container. Make sure they are completely cool before sealing. This helps keep them fresh. You can store them in the fridge for up to four days. If you want to save space, use a flat, shallow container. This allows for even cooling and easy access. For the best taste, reheat your hash browns in a skillet. Heat a little olive oil over medium heat. Add the hash browns and cook for about three to four minutes on each side. This helps them regain some crispiness. You can also use an oven. Preheat the oven to 375°F (190°C), then bake for about 10 minutes. This method keeps them warm without making them soggy. You can freeze cooked sweet potato hash browns for up to three months. Let them cool completely first. Then, place them in a freezer-safe bag. Make sure to remove as much air as possible before sealing. When you're ready to eat, you can reheat them straight from the freezer. Just add a few extra minutes to the cooking time. To make sweet potato hash browns crispy, you must remove moisture. After grating the sweet potatoes, wrap them in a clean kitchen towel. Twist and squeeze tightly to get rid of excess water. This step is key. Next, heat your skillet over medium heat. Add enough olive oil to coat the bottom. When the oil shimmers, it's ready. Form your sweet potato mixture into flat patties and place them in the hot oil. Ensure there is space between each patty. Cook for about 4-5 minutes on each side. Adjust the heat if they brown too fast. This method helps create that perfect crispy texture. Yes, you can prepare the sweet potato mixture ahead of time. After mixing the grated sweet potatoes with onion, garlic, and spices, store it in an airtight container. Refrigerate it for up to 24 hours. Just remember, don't add the flour until you're ready to cook. This keeps the mixture fresh and helps it hold together better when frying. When you're ready to cook, simply add the flour, mix, and fry as usual. Sweet potato hash browns pair well with many dishes. You can serve them with eggs for breakfast. They also make a great side for lunch or dinner. Try them with avocado slices, salsa, or sour cream for a tasty twist. For a heartier meal, add them to a breakfast burrito. They also work well in veggie bowls or alongside grilled meats. The options are endless! In this post, we explored making delicious sweet potato hash browns. We covered main and dry ingredients, cooking tips, and variations. Remember to remove moisture for crispiness and use the right tools. You can modify the recipe for special diets and enhance flavors with spices. Store leftovers properly to enjoy later. These sweet potato hash browns can be a tasty addition to any meal. Enjoy the process and get creative with your flavors!

Crispy Sweet Potato Hash Browns

Deliciously crispy hash browns made from grated sweet potatoes, perfect for breakfast or a side dish.
Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 large sweet potatoes, peeled and grated
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour (or gluten-free flour for gluten-free option)
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • to taste Fresh herbs (like parsley or chives), chopped, for garnish

Instructions
 

  • Begin by grating the sweet potatoes using either a box grater or a food processor for convenience. Once grated, transfer the sweet potatoes into a clean kitchen towel. Twist the towel tightly and squeeze out as much moisture as you can—this step is essential for making the hash browns crispy.
  • In a mixing bowl, combine the drained sweet potatoes with the finely chopped onion, minced garlic, flour, paprika, salt, and black pepper. Stir the mixture thoroughly until all ingredients are evenly blended.
  • Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, take a handful of the sweet potato mixture and press it down into a flat patty. Carefully place the patty into the hot skillet. Repeat this process with the remaining mixture, ensuring there is enough space between each patty to allow for even cooking.
  • Cook the patties for approximately 4-5 minutes on each side, or until they achieve a golden-brown color and crispy texture. Keep an eye on the heat, adjusting as necessary to prevent burning.
  • After cooking, remove the hash browns from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
  • Before serving, sprinkle the freshly chopped herbs over the hash browns for a pop of color and flavor.

Notes

For an appealing presentation, arrange the crispy sweet potato hash browns on a rustic wooden board or a vibrant plate. Adding a dollop of sour cream or Greek yogurt alongside can provide a delightful dipping option to enhance the dish!
Keyword hash browns, sweet potatoes, vegetarian