Description
Delicious and crispy sweet potato hash browns that make a perfect breakfast or snack.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and shredded
- 1 small yellow onion, finely chopped
- 2 tablespoons all-purpose flour
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil (for frying)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Place the shredded sweet potatoes in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, combine the sweet potatoes, chopped onion, flour, egg, garlic powder, smoked paprika, salt, and black pepper. Mix until well combined.
- Heat 1-2 tablespoons of olive oil in a large skillet over medium heat.
- Scoop about 1/4 cup of the sweet potato mixture for each hash brown and flatten gently in the pan. Cook for 3-4 minutes per side, or until golden brown and crispy. Repeat with the remaining mixture, adding oil as needed.
- Transfer hash browns to a paper towel-lined plate to drain excess oil. Garnish with chopped parsley, if desired, and serve hot.
Notes
- For extra crispiness, ensure the sweet potatoes are well-drained before mixing.
- Feel free to add other spices according to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 hash browns
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg