Description
Golden, crispy, and flavorful, these Sweet Potato Hash Browns are a perfect blend of savory and slightly sweet. With smoky paprika, garlic, and onion, they make an irresistible breakfast or brunch dish that’s crisp on the outside and tender inside.
Ingredients
2 large sweet potatoes, peeled and shredded
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour (or gluten-free blend)
1 large egg, lightly beaten
2 tbsp olive oil (or coconut oil)
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper (optional)
Salt and freshly ground black pepper, to taste
Optional toppings: sour cream, Greek yogurt, chopped chives, avocado, fried egg, hot sauce
Instructions
- Peel and shred the sweet potatoes using a box grater or food processor, then place them in a large bowl.
- Sprinkle the shredded sweet potatoes with salt and let sit for 10–15 minutes to draw out moisture. Squeeze out excess liquid using your hands or a kitchen towel.
- Add the chopped onion and minced garlic to the sweet potatoes and mix well.
- In a separate bowl, whisk together the flour, egg, smoked paprika, garlic powder, cayenne (if using), salt, and pepper. Pour over the sweet potato mixture and stir to combine.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Form the mixture into 1/2-inch-thick patties (about 1/4 cup each) and place them in the skillet, leaving space between each.
- Cook each side for 4–5 minutes until golden brown and crisp. Adjust heat as needed to prevent burning.
- Transfer cooked hash browns to a wire rack lined with paper towels to drain excess oil. Repeat with remaining mixture, adding more oil if necessary.
- Serve hot with your favorite toppings like avocado, chives, or a fried egg.
Notes
Use a gluten-free flour blend for a gluten-free version.
For vegan hash browns, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of an egg.
For extra crunch, mix in 1 tbsp cornmeal.
To make ahead, shred potatoes and onion early and store in cold water, then drain and dry before mixing.
Reheat in a 375°F (190°C) oven for 8–10 minutes or air fryer for 5–7 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Side Dish
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 2 hash browns
- Calories: 180
- Sugar: 5g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg
