Description
Crispy and nutritious sweet potato hash browns, perfect for breakfast or as a side dish.
Ingredients
- 2 large sweet potatoes
- 1/2 onion, finely chopped
- 2 tablespoons olive oil (plus extra for the pan)
- Salt, to taste
- Pepper, to taste
- Optional: 1/2 teaspoon smoked paprika
- Optional: 1/4 teaspoon garlic powder
- Optional: pinch of cayenne
Instructions
- Peel the sweet potatoes and grate them on the coarse side of a box grater.
- Transfer the grated sweet potato to a clean kitchen towel and squeeze hard to remove excess moisture.
- In a large bowl, combine the squeezed sweet potato with the finely chopped onion, 2 tablespoons olive oil, salt, pepper, and any optional spices.
- Heat a skillet over medium heat and add a little olive oil to coat the surface.
- Add the sweet potato mixture in flat layers or form small patties, pressing lightly for good contact with the pan.
- Cook until the underside is deeply golden and crisp, about 4–6 minutes. Flip and cook the other side until equally crisp, 3–5 more minutes.
- Transfer to a paper towel-lined plate to drain excess oil and serve warm.
Notes
Use a box grater or food processor for quicker preparation. Adjust cooking oil for a lower-fat option. Ensure shredded potatoes are dry for maximum crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pan-frying
- Cuisine: American