Sweet Potato Hash Browns
Perfectly crispy and with a hint of earthy sweetness, these Sweet Potato Hash Browns will be a hit at your brunch or breakfast! They are easy to make and taste amazing!
Servings: 8 hash browns
Calories: 107kcal
Ingredients
- 4 cups sweet potatoes (shredded)
- 1 onion (shredded, about 1/2 cup)
- 2 eggs
- 1 tablespoon all-purpose flour (can use gluten free, if needed)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons butter (or extra virgin olive oil)
Instructions
- Combine shredded sweet potatoes, onion, eggs, flour, salt, pepper, and garlic powder in a large bowl. Mix until well combined.4 cups sweet potatoes, 1 onion, 2 eggs, 1 tablespoon all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder
- Heat a large, flat bottom skillet oven medium heat. Add the butter. Once the butter is melted, swirl it around to coat the bottom of the pan evenly.2 tablespoons butter
- For each hash brown, take approximately 1/2 cup of the sweet potato mixture. Form it into a tight ball, then flatten it into a round shape and add to the hot skillet. Repeat with the remaining mixture.
- Cook for 4 to 5 minutes per side or until golden brown. If the outside of the hash browns are browning too quickly, lower the heat to give them the time needed for the centers to cook through.
- Garnish with minced fresh parsley, if desired. Serve warm.
Notes
Tips and Techniques
- If there is excessive liquid in the shredded onion, strain it out for best results.
- To make the recipe gluten free, use gluten free all purpose flour.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 to 5 days.
Nutrition
Serving: 1hash brown | Calories: 107kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 199mg | Potassium: 263mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9582IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg