Savory Sweet Potato Hash Browns Recipe

Introduction

These savory sweet potato hash browns offer a crispy, flavorful twist on a classic breakfast favorite. With the natural sweetness of sweet potatoes and a satisfying crunch, they make a perfect start to any day 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)
• 1 tbsp all-purpose flour
• 1/4 tsp kosher salt
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Coarsely grate the peeled sweet potato. Place the grated sweet potato into a bowl of cold water, swirl gently, then drain. Squeeze out excess moisture using a clean kitchen towel or paper towels to ensure the potato is dry.
2. Step 2: In a medium bowl, combine the grated sweet potato with the grated onion, eggs, flour, kosher salt, and a pinch of pepper. Mix well until the mixture forms a consistent batter.
3. Step 3: Heat the oil in a large skillet over medium heat. Scoop heaping tablespoons of the mixture onto the hot oil and gently press down with a spatula to form patties. Cook for 3-4 minutes on one side until lightly browned, then flip and cook another 3-4 minutes until browned on the other side.
4. Step 4: As each batch finishes frying, transfer the hash browns to a baking sheet. Once all are cooked, place the baking sheet in the preheated oven and bake for 10-12 minutes to ensure they are cooked through and crisp.
5. Step 5: Remove from the oven and serve hot. These hash browns pair beautifully with a dollop of sour cream or your favorite breakfast accompaniments.

Tips & Variations

• For extra crispiness, make sure to squeeze out as much moisture as possible from the grated sweet potato before mixing.
• Try adding chopped fresh herbs like parsley or chives to the batter for a fresh flavor boost.
• You can substitute sweet potato with regular russet potatoes if preferred.

Storage

Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to maintain crispness or warm them in a preheated oven at 350°F (175°C) until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these hash browns ahead of time?

Yes, you can prepare the patties ahead and refrigerate them before frying. Cook them fresh when ready for the best texture.

What oil is best for frying sweet potato hash browns?

Use a neutral oil with a high smoke point, such as vegetable oil, canola, or sunflower oil, to avoid any overpowering flavors and achieve a crispy texture.

Savory Sweet Potato Hash Browns Recipe

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★★★★★

4.6 from 106 reviews

These savory sweet potato hash browns are a crispy and flavorful twist on a breakfast classic. Made with grated sweet potatoes, grated onion, eggs, flour, and seasoned with salt and pepper, they are pan-fried to golden perfection and finished in the oven for ultimate crispiness. Perfect served hot with sour cream or your favorite breakfast sides, these hash browns make a delicious and satisfying meal.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Serves 2-3 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Hash Browns

• 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 and freshly ground black pepper, to taste

Instructions

1. Prepare Potatoes: Preheat your oven to 350°F (175°C). Coarsely grate the peeled sweet potato and place it into a bowl of cold water. Swirl the potatoes around to remove excess starch, then drain. Use a clean kitchen towel or paper towels to gently squeeze out as much moisture as possible from the grated potatoes to ensure they are dry for crispiness.
2. Mix Ingredients: In a medium bowl, combine the drained and dried grated potatoes with the grated onion, eggs, flour, kosher salt, and a pinch of freshly ground black pepper. Mix thoroughly until you have a consistent batter ready for frying.
3. Fry the Hashbrowns: Heat the vegetable oil in a large skillet over medium heat. Scoop heaping tablespoons of the potato mixture onto the hot oil and gently flatten each scoop with a spatula, forming even patties. Cook for 3-4 minutes per side until golden brown and crispy.
4. Bake to Finish Cooking: As each batch finishes frying, place the hash browns on a baking sheet. Once all have been cooked on the stovetop, transfer the baking sheet to the preheated oven and bake for 10-12 minutes. This step ensures the hash browns are cooked through and maintain a crispy texture.
5. Serve and Enjoy: Remove the hash browns from the oven and serve them hot. They pair excellently with a dollop of sour cream or your preferred sides for a hearty breakfast or brunch dish.

Notes

• Drying the grated sweet potatoes thoroughly is key to achieving crispy hash browns.
• You can substitute all-purpose flour with gluten-free flour to make it gluten-free.
• Use a neutral oil with a high smoke point like canola or vegetable oil for frying to avoid burning.
• Adjust seasoning with salt and pepper according to your taste preferences.
• For a vegan version, substitute eggs with flax eggs or another egg replacer, but note the texture may vary.

Keywords: sweet potato hash browns, savory breakfast recipe, crispy hash browns, fried sweet potato, easy breakfast hash, vegetarian breakfast