These Healthy Sweet Potato Hash Browns are crispy, colorful, and packed with flavor! Made from fresh sweet potatoes, they’re a tasty twist on a breakfast classic.
They cook up quickly and are perfect for any meal. I love to top mine with a sunny-side-up egg—it’s like breakfast magic on a plate! 🥚✨
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish. Their natural sweetness and vibrant color make hash browns special. If you can’t find sweet potatoes, you could use regular russet potatoes, but the flavor will change a bit.
Onion: A small onion adds great flavor. You can use yellow, white, or even green onions. If you’re sensitive to onion, try using chives for a milder taste.
Flour: Whole wheat flour helps bind the hash browns together. Almond flour is a great gluten-free option. If you’re avoiding flour entirely, you can also try ground oats or chickpea flour for a different texture.
Egg: The egg helps hold everything together. If you’re vegan, consider using a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) as a substitute.
Seasonings: Garlic powder and smoked paprika add rich flavor. Feel free to adjust based on your preference. Adding spices like cumin or chili powder can add a nice kick!
How Do I Ensure My Hash Browns Are Crispy?
Getting hash browns crispy is all about managing moisture. Here are some key steps:
- After grating, squeeze out as much moisture as possible from the sweet potatoes using a kitchen towel or paper towels.
- Heat your skillet adequately before adding oil and patties. A hot pan reduces sticking and promotes browning.
- Avoid overcrowding the pan. Space allows moisture to escape and promotes crisping. Cook in batches if necessary.
- Flip them only once. Frequent flipping can break apart the crispy exterior.
These tips will help you achieve nice and crispy hash browns every time!
Healthy Sweet Potato Hash Browns
Ingredients You’ll Need:
For The Hash Browns:
- 2 large sweet potatoes, peeled and grated
- 1 small onion, finely chopped or grated
- 1/4 cup whole wheat flour or almond flour (for gluten-free option)
- 1 large egg, beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil or avocado oil (for frying)
For The Garnish:
- Fresh parsley, chopped
For The Optional Dipping Sauce:
- Greek yogurt mixed with a little sriracha or your favorite spicy mayo
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 10-12 minutes of cooking time. In total, you’re looking at about 30 minutes to enjoy your delicious homemade sweet potato hash browns!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Start by peeling and grating the sweet potatoes using a box grater or a food processor. It’s important to squeeze out the excess moisture by placing the grated sweet potatoes in a clean kitchen towel or several layers of paper towels. This step is crucial for getting your hash browns nice and crispy, so don’t skip it!
2. Mix the Ingredients:
In a large mixing bowl, combine the grated sweet potatoes, chopped onion, flour, beaten egg, garlic powder, smoked paprika, salt, and pepper. Mix everything well until the mixture holds together when pressed. You want it to be cohesive for easy shaping.
3. Heat the Skillet:
In a large skillet, heat the olive oil or avocado oil over medium heat. Make sure the oil is hot before adding the hash browns, as this will help them cook evenly and get crispy.
4. Form and Fry the Hash Browns:
Take about 1/4 cup of the sweet potato mixture and shape it into a flat patty. Carefully place the patty into the hot skillet. Repeat this process with the remaining mixture, ensuring you don’t overcrowd the pan. That way, they’ll cook properly and achieve that lovely golden color.
5. Cook Until Crispy:
Let the hash browns cook for about 4-5 minutes on each side, or until they turn golden brown and crispy. Use a spatula to flip them carefully—this will help them retain their shape.
6. Drain Excess Oil:
Once your hash browns are cooked, transfer them to a paper towel-lined plate to drain any excess oil. This helps keep them crispy!
7. Serve and Enjoy:
Serve your crispy sweet potato hash browns warm, garnished with fresh chopped parsley. Enjoy them as is or with a delicious dipping sauce, like Greek yogurt with sriracha or your favorite spicy mayo. Yum!
Enjoy your crispy, healthy sweet potato hash browns as a wonderful side dish or hearty breakfast treat!
Can I Use Other Types of Potatoes?
Yes! While sweet potatoes are recommended for their flavor and nutrients, you can substitute them with regular russet potatoes. Just be aware that the taste and texture will differ slightly.
How Do I Store Leftover Hash Browns?
Store any leftover hash browns in an airtight container in the fridge for up to 3 days. To reheat, place them in a skillet over medium heat for a few minutes until warmed through and crispy again, or use the oven at 375°F (190°C) for about 10 minutes.
Can I Make These Hash Browns Ahead of Time?
Yes! You can prepare the sweet potato mixture and store it in the fridge for up to 24 hours before cooking. Just be sure to mix it again before forming the patties to redistribute any liquid that may have settled.
Is There a Vegan Option for This Recipe?
Absolutely! You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) to help bind the ingredients together while keeping it vegan.
