These Healthy Sweet Potato Hash Browns are colorful and packed with flavor! Made from grated sweet potatoes, they offer a tasty twist on the classic hash browns.
Making them is a breeze! Just shred the sweet potatoes, mix in a bit of seasoning, and cook until crispy. I love serving these with eggs for a yummy breakfast!
Key Ingredients & Substitutions
Sweet Potatoes: The star of this dish! Their natural sweetness is key. If you’re out of sweet potatoes, you can use regular potatoes, but the flavor will change. Yukon gold or even butternut squash could work well too.
Onion: A great addition for an aromatic touch! I love using yellow onions, but red onions can add a nice color and sweetness. If you prefer, you can skip onions altogether or use green onions for a milder flavor.
Egg: It acts as a binder for the mixture. If you’re vegan or allergic to eggs, you can substitute with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) or applesauce for a slightly sweet touch.
Flour: Whole wheat flour gives a nutty flavor, but oat flour is a fantastic gluten-free option. Almond flour or any other flour you enjoy can be used depending on your dietary needs.
Spices: Garlic powder and smoked paprika add depth. Feel free to play around with seasonings! Cumin or chili powder could introduce a nice warmth if you like a bit of spice.
How Can I Achieve Crispy Hash Browns?
The secret to crispy sweet potato hash browns lies in removing excess moisture. Here’s how to ensure a crunchy treat:
- After shredding the sweet potatoes, wrap them in a clean kitchen towel and squeeze out as much water as possible. This step is key!
- Use medium heat for frying. High heat can burn the outside before the inside cooks through.
- Cook in batches. Avoid overcrowding the pan so that each patty can brown evenly and get crispy edges.
- Don’t flip too early; wait for a golden crust to form on each side before flipping for the perfect texture.
Implementing these tips will help you achieve deliciously crispy sweet potato hash browns every time!
Healthy Sweet Potato Hash Browns
Ingredients You’ll Need:
Main Ingredients:
- 2 medium sweet potatoes (about 2 cups shredded)
- 1/4 cup finely chopped onion
- 1 large egg
- 2 tablespoons whole wheat flour or oat flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or avocado oil, for frying
- Fresh parsley, chopped (for garnish)
Optional Toppings:
- Greek yogurt or sour cream, for serving
- Fried or poached egg, for topping
How Much Time Will You Need?
This tasty dish will take about 15 minutes to prepare and another 15 minutes to cook. So, you can expect a total time of around 30 minutes before you enjoy your delicious hash browns!
Step-by-Step Instructions:
1. Shredding the Sweet Potatoes:
Start by peeling the sweet potatoes, then shred them using a box grater or food processor. You’ll need about 2 cups of grated sweet potatoes for this recipe.
2. Removing Excess Moisture:
Next, place the shredded sweet potato in a clean kitchen towel or cheesecloth. Squeeze it tightly to remove as much moisture as you can. This step is super important for getting those hash browns crispy!
3. Mixing the Ingredients:
Now, transfer the drained sweet potato to a mixing bowl. Add the chopped onion, egg, flour, garlic powder, smoked paprika, salt, and pepper. Mix everything together until it’s well combined.
4. Heating the Oil:
Heat 1 tablespoon of your chosen oil in a large skillet over medium heat. Allow the oil to warm up but not smoke.
5. Forming the Hash Browns:
Scoop about 1/3 cup of the sweet potato mixture into the skillet, then flatten it gently with the back of a spatula to form a patty. Repeat with more patties, being careful not to overcrowd the pan.
6. Cooking to Perfection:
Cook the hash browns for 4-5 minutes on one side, or until they turn golden brown and crispy. Carefully flip each patty and cook the other side for another 4-5 minutes.
7. Draining the Oil:
Once cooked, remove the hash browns from the skillet and place them on a paper towel-lined plate to absorb any extra oil. Continue cooking the remaining mixture, adding more oil to the pan as needed.
8. Serving up Deliciousness:
Serve your crispy hash browns hot, topped with a dollop of Greek yogurt or sour cream and a sprinkle of fresh parsley. If you want, you can also add a fried or poached egg on top for extra protein.
9. Enjoy!
Dig in and enjoy your healthy and scrumptious sweet potato hash browns!
These hash browns are naturally gluten-free if you use oat flour or another gluten-free option, making them a wholesome and satisfying breakfast or side dish!
Can I Use Other Types of Potatoes Instead of Sweet Potatoes?
Yes, you can substitute regular potatoes, like Yukon gold or russet potatoes, but keep in mind that the flavor profile will differ. You may want to adjust the seasonings slightly to enhance taste.
Can I Make These Hash Browns in Advance?
Absolutely! You can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before frying. If cooking in bulk, you can also cook and freeze the hash browns for quick meals later.
How Do I Store Leftover Hash Browns?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a skillet over medium heat to restore some crispiness, or use the oven at 375°F (190°C) for about 10 minutes.
What Can I Serve with Sweet Potato Hash Browns?
These hash browns pair wonderfully with a fried or poached egg on top. You can also serve them alongside avocado, sautéed greens, or a dollop of salsa for added flavor.
