Description
Crispy and flavorful sweet potato hash browns, perfect for breakfast or brunch, made with simple ingredients and cooked to golden perfection.
Ingredients
- 2 tbsp vegetable oil (or neutral oil like canola)
- 2 tbsp grated onion
- 1 large sweet potato, peeled
- 2 eggs (large, preferably free-range)
- 1 tbsp all-purpose flour
- ¼ tsp kosher salt
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 350°F (175°C). Coarsely grate the sweet potato and place in cold water, then drain.
- Squeeze out excess moisture using a clean towel.
- In a medium bowl, combine sweet potato, grated onion, eggs, flour, salt, and pepper. Mix until uniform.
- Heat oil in a large skillet over medium heat. Scoop heaping tablespoons of mixture, flatten into patties.
- Cook 3-4 minutes per side until lightly browned.
- Transfer browned hashbrowns to a baking sheet and bake 10-12 minutes to finish cooking and crisp up.
- Serve hot, optionally with sour cream or your favorite toppings.
Notes
- Ensure potatoes are squeezed dry to achieve crispy texture.
- Do not overcrowd the pan; cook in batches for best results.
- Can substitute flour with gluten-free options or eggs with flax eggs for vegan version.
- Prep Time: 15-20 minutes
- Cook Time: 20-30 minutes
- Category: Breakfast / Brunch
- Method: Pan-fry and bake
- Cuisine: American