Healthy Sweet Potato Hash Browns Recipe
Make Healthy Sweet Potato Hash Browns Recipe for crispy, tender hashbrowns you can serve at brunch or breakfast.
Ingredients
- 2 tbsp vegetable oil (or any other neutral oil like canola)
- 2 tbsp grated onion
- 1 large sweet potato, peeled
- 2 eggs (large, preferably free-range for richer yolks)
- 1 tbsp all-purpose flour (I always use King Arthur all-purpose flour)
- 1/4 tsp kosher salt
Instructions
Step 1: Preheat the oven
Preheat your oven to 350°F (175°C) so it’s ready to finish the hashbrowns after they’ve been pan-seared. This is the first active step—get the oven warming now so the final bake crisps the patties through without over-browning.
Step 2: Coarsely grate the sweet potato
Peel the large sweet potato and use a coarse grater to create long orange shreds; aim for thick, rustic strands that will crisp on the outside while staying tender inside. Grate the onion finely and keep it alongside the potato shreds in a bowl so the flavors marry early.
Step 3: Soak and rinse the grated potato
Place the grated sweet potato into a bowl of cold water, swirl gently to loosen excess starch and tiny debris, then lift out and drain the cloudy water away. This rinse brightens the color and prevents gummy texture when frying.
Step 4: Drain and squeeze thoroughly
Transfer the drained shreds onto a clean kitchen towel or several layers of paper towel and press firmly to remove as much moisture as possible—this step is essential for getting crisp, non-soggy hashbrowns. Work in small handfuls until the strands feel noticeably drier.
Step 5: Combine with the binders and seasonings
In a medium mixing bowl, gather the dried sweet potato, the grated onion, two large eggs, one tablespoon of all-purpose flour, and 1/4 teaspoon kosher salt (plus a few grinds of pepper if you like). Add the eggs and flour so there’s enough binder to hold patties together without becoming pasty.
Step 6: Mix into a cohesive batter
Stir everything gently until the mixture becomes consistent: orange shredded strands uniformly coated, flecks of onion distributed, and the eggs and flour forming a tacky but scoopable batter. The texture should be loose but cohesive—hold shape when scooped and slightly springy to the touch.
Step 7: Heat oil and prepare to fry
Heat a generous tablespoon or two of neutral oil in a skillet until shimmering; you want enough oil to promote an even golden crust. Have a spatula and a baking sheet ready so cooked patties can be transferred immediately.
Step 8: Scoop, flatten, and brown the patties
Scoop heaping tablespoons of the mixture onto the hot oil, gently flatten each mound into even patties with a spatula, and cook until the underside is lightly browned (about 3–4 minutes). Flip carefully and brown the second side the same way, then move finished patties to the baking sheet as each batch is done.
Step 9: Bake to finish and crisp through
Once all the browned patties are arranged on the baking sheet, transfer the sheet to the preheated oven and bake for 10–12 minutes so the centers cook through and the exterior crisps evenly. Remove when edges are golden and the interior tests cooked.
Step 10: Plate and serve hot
Stack the finished sweet potato hashbrowns on a shallow plate, serve immediately with a dollop of sour cream and a scattering of fresh parsley for color and brightness. Enjoy the contrast of the crisp, slightly charred exterior and the tender, orange-flecked interior—serve hot and eat right away.
Notes
- Squeeze the grated sweet potato very well to remove excess moisture for crispness.
- Do not overcrowd the skillet; fry in batches to maintain a golden crust.
- Reheat in a skillet with a drizzle of oil to restore crisp texture rather than using a microwave.
- For freezer storage, flash-freeze patties on a tray before placing in a bag to prevent sticking.
- Use a neutral oil with a high smoke point to avoid off flavors and ensure good browning.