Description
Crispy on the outside and tender inside, these savory sweet potato hash browns make the perfect wholesome breakfast or brunch side. They offer a healthier take on a breakfast favorite.
Ingredients
- 1 large sweet potato, peeled and grated (about 2 cups)
- 2 tablespoons finely grated onion
- 2 large eggs
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons vegetable oil, divided
- Optional garnish: chopped green onions or a dollop of Greek yogurt
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Place the grated sweet potato in a clean kitchen towel and squeeze out as much moisture as possible.
- In a medium bowl, mix grated sweet potato, onion, eggs, flour, salt, and pepper until combined.
- Heat 1½ tablespoons oil in a large skillet over medium heat.
- Scoop about 2 tablespoons of the mixture per hash brown into the pan and flatten gently with a spatula.
- Cook for 3–4 minutes per side until golden brown, adding more oil as needed and working in batches.
- Transfer cooked hash browns to the prepared baking sheet and bake for 10 minutes to finish cooking and crisp them through.
- Serve hot, garnished with green onions or a small spoon of Greek yogurt if desired.
Notes
- For extra crispiness, avoid overcrowding the pan and resist flipping too early.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Pan-fried and Baked
- Cuisine: American