Savory Sweet Potato Hash Browns Recipe

Introduction

These savory sweet potato hash browns are a delicious twist on a breakfast classic. Crispy on the outside and tender inside, they combine the natural sweetness of sweet potatoes with a perfect blend of seasonings. Ideal for a comforting morning meal or a tasty side dish.

Ingredients

• 2 tbsp vegetable oil (or any neutral oil like canola)
• 2 tbsp grated onion
• 1 large sweet potato, peeled
• 2 large eggs (preferably free-range for richer yolks)
• 1 tbsp all-purpose flour
• 1/4 tsp kosher salt
• Salt & pepper to taste

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Coarsely grate the peeled sweet potato and place it into a bowl of cold water. Swirl gently, then drain. Use a clean kitchen towel or paper towels to squeeze out as much moisture as possible from the grated potato.
2. Step 2: In a medium bowl, combine the dried grated sweet potato with grated onion, eggs, flour, kosher salt, and salt & pepper to taste. Mix until well incorporated, forming a consistent batter.
3. Step 3: Heat the vegetable oil in a large skillet over medium heat. Scoop heaping tablespoons of the mixture onto the skillet and gently flatten each to form patties. Cook for 3-4 minutes on one side until lightly browned, then flip and cook another 3-4 minutes until the other side is browned.
4. Step 4: As each batch finishes frying, place the hash browns on a baking sheet. When all are cooked, transfer the baking sheet to the preheated oven and bake for 10-12 minutes to ensure they are cooked through and crispy.
5. Step 5: Remove from the oven and serve hot. A dollop of sour cream makes a perfect accompaniment. Enjoy your flavorful homemade sweet potato hash browns!

Tips & Variations

• For extra crispiness, make sure to remove as much moisture as possible from the grated sweet potato before mixing.
• Try adding finely chopped herbs like parsley or chives to the batter for a fresh flavor boost.
• If you prefer a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.

Storage

Store leftover sweet potato hash browns in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a 350°F (175°C) oven for about 8-10 minutes to restore their crispiness, or warm them in a skillet over medium heat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, regular potatoes work well in this recipe. Keep in mind that the flavor and sweetness will be different, but the cooking method remains the same.

Can I make these hash browns ahead of time?

Absolutely. You can prepare and fry the hash browns, then refrigerate or freeze them. Reheat in the oven or skillet when ready to serve for best texture.

Savory Sweet Potato Hash Browns Recipe

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★★★★★

4.8 from 116 reviews

These savory sweet potato hash browns are crispy on the outside and tender on the inside, made with grated sweet potatoes, grated onion, and lightly seasoned with salt and pepper. They are quickly pan-fried to develop a golden-brown crust and then baked in the oven to ensure they are cooked through and wonderfully crispy. A perfect side dish or breakfast treat served hot with sour cream or your favorite toppings.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tbsp vegetable oil (or any other neutral oil like canola)
• 2 tbsp grated onion
• 1 large sweet potato, peeled
• 2 large eggs (preferably free-range for richer yolks)
• 1 tbsp all-purpose flour (King Arthur recommended)
• 1/4 tsp kosher salt
• Salt & pepper to taste

Instructions

1. Prepare Potatoes: Preheat your oven to 350°F (175°C). Coarsely grate the peeled sweet potato. Place the grated potatoes into a bowl of cold water, swirl them around a few times, then drain. Gently squeeze out excess moisture using a clean kitchen towel or paper towels to ensure the potatoes are as dry as possible.
2. Mix Ingredients: In a medium bowl, combine the dried grated potatoes with grated onions, eggs, all-purpose flour, kosher salt, and pepper. Mix thoroughly until you have a consistent batter-like mixture ready for cooking.
3. Fry the Hashbrowns: Heat a generous amount of vegetable oil in a large skillet over medium heat. Scoop heaping tablespoons of the potato mixture into the hot oil and gently flatten them with a spatula to form even patties. Cook each patty for 3-4 minutes on one side until lightly browned, then flip and cook another 3-4 minutes until the second side is browned.
4. Bake to Finish Cooking: As each batch finishes frying, transfer the hashbrowns onto a baking sheet. Once all the patties are on the sheet, place it in the preheated oven and bake for 10-12 minutes to ensure the insides are fully cooked and the hashbrowns are crispy throughout.
5. Serve and Enjoy: Remove the hashbrowns from the oven and serve them hot with a dollop of sour cream or your favorite accompaniment for a delicious, satisfying dish.

Notes

• Make sure to squeeze out as much moisture as possible from the grated sweet potato to help achieve crispy hashbrowns.
• If you prefer, substitute the all-purpose flour with a gluten-free flour to make a gluten-free version.
• Use neutral oils with high smoke points such as vegetable or canola oil for frying to avoid burning.
• For a vegan alternative, replace eggs with flax eggs or a similar binder, however texture may vary.
• Serve immediately for best crispness, as hashbrowns tend to soften once cooled.

Keywords: sweet potato hash browns, crispy hash browns, sweet potato breakfast, pan-fried hash browns, savory sweet potato