Savory Sweet Potato Hash Browns Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
