Sweet Potato Hash Browns Homemade
Elevate your breakfast game with these homemade sweet potato hash browns—crispy, golden, and packed with flavor! Shredded sweet potatoes are combined with a hint of garlic, smoky paprika, and finely chopped onion for a savory twist, then lightly bound with an egg and a touch of flour for the perfect texture. These hash browns are pan-fried to perfection in olive oil, creating a satisfyingly crispy exterior while remaining tender inside. Ideal as a breakfast side dish, a light snack, or even a base for creative toppings, these sweet potato hash browns are quick to make in just 30 minutes and are sure to be a family favorite. Plus, the natural sweetness of the potatoes adds an irresistible balance to every bite. Serve them hot and pair with your favorite dipping sauce or eggs for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 2 medium-sized sweet potatoes
- 1 large egg
- 2 tablespoons all-purpose flour
- 0.5 medium-sized yellow onion
- 0.5 teaspoons garlic powder
- 0.5 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 3 tablespoons olive oil
Instructions
Peel the sweet potatoes and use a box grater or food processor to shred them into fine strands.
Place the shredded sweet potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This helps achieve crispy hash browns.
Finely chop the yellow onion and add it to the drained sweet potatoes in a large mixing bowl.
In the same bowl, add the egg, all-purpose flour, garlic powder, paprika, salt, and black pepper. Mix everything thoroughly until well combined.
In a large non-stick skillet, heat 1.5 tablespoons of olive oil over medium heat.
Scoop about 2 to 3 tablespoons of the sweet potato mixture and shape it into a flat patty with your hands.
Carefully place the patty into the hot skillet, pressing down slightly to flatten further. Repeat until the skillet is full but not overcrowded.
Cook each patty for 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes on the other side.
Once done, transfer the hash browns to a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining sweet potato mixture, adding more olive oil to the skillet as needed.
Serve hot and enjoy your homemade sweet potato hash browns as a breakfast side or snack!
Nutrition Facts
Calories |
786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1437 mg | 62% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 14.4 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 125 mg | 10% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 214 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
