These Healthy Sweet Potato Hash Browns are crispy, colorful, and oh-so-tasty! Made with fresh sweet potatoes, they’re a delightful twist on classic hash browns.
I love how easy they are to whip up for breakfast. Just shred, season, and cook until golden. You can even sneak in some veggies for an extra boost! Yum!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! Their natural sweetness adds depth and flavor. If you don’t have sweet potatoes, you can use regular potatoes, but the flavor will be different. I love making these with a mix of both for extra color.
Onion: Optional for adding flavor. I find that finely chopped green onions work really well too if you prefer a milder taste. You can skip it altogether if you’re after a cleaner flavor.
Flours: Whole wheat flour is my favorite for binding, but chickpea flour is a great gluten-free option full of protein. You can even use almond flour if you want that nutty flavor; just be aware it might change the texture a bit.
Egg: A large egg helps bind the mix, but you can use a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) for a vegan-friendly choice. It works well and adds a bit of nutty flavor!
How Do I Ensure My Hash Browns Are Crispy?
Achieving crispy hash browns is all about moisture management and cooking temperature. Removing excess water from the shredded sweet potatoes is crucial. Here’s how:
- After shredding, wrap the sweet potatoes in a clean towel, twist to squeeze out as much liquid as you can. This prevents sogginess!
- Don’t overcrowd the skillet; give each patty enough space to cook evenly.
- Cook on medium heat—too high can burn the outside before the inside cooks through.
Following these tips will help you get that perfect golden, crispy texture that makes these hash browns so delicious!
Healthy Sweet Potato Hash Browns
Ingredients You’ll Need:
For the Hash Browns:
- 3 medium sweet potatoes (about 2 pounds), peeled and shredded
- 1 small onion, finely chopped or grated (optional)
- 2 cloves garlic, minced
- 1/4 cup whole wheat flour or chickpea flour (for binding)
- 1 large egg (or flax egg for vegan option)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin (optional)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 cup fresh herbs (such as parsley or chives), chopped
- 2–3 tablespoons olive oil or avocado oil, for frying
For Serving (Optional):
- Greek yogurt or dairy-free yogurt
- Hot sauce or a smokey dipping sauce
- Chopped fresh chives or parsley
How Much Time Will You Need?
This recipe takes approximately 15 minutes for preparation and about 20-25 minutes for cooking. In total, set aside around 40-45 minutes to make these delicious hash browns!
Step-by-Step Instructions:
1. Preparing the Sweet Potatoes:
Start by peeling and shredding the sweet potatoes. You can use a box grater or a food processor for this. Once done, transfer them to a large bowl so you can mix them with the other ingredients later.
2. Removing Excess Moisture:
To ensure your hash browns turn out crispy, place the shredded sweet potatoes into a clean kitchen towel or cheesecloth. Squeeze out as much liquid as you can—this is a key step!
3. Combining Ingredients:
In the bowl with your shredded sweet potatoes, add the finely chopped onion, minced garlic, flour, egg, smoked paprika, cumin (if you’re using it), salt, pepper, and fresh herbs. Mix everything well until the mixture holds together nicely.
4. Preheating the Pan:
In a large non-stick skillet, heat 1 tablespoon of oil over medium heat. This will create a nice golden crust on your hash browns.
5. Forming Patties:
Take about 1/4 cup of the sweet potato mixture and shape it into a small patty, about 3-4 inches in diameter and roughly 1/2 inch thick. Make sure they are packed well so they don’t fall apart while cooking!
6. Cooking the Hash Browns:
Gently place the patties in the hot pan, making sure there’s enough space between each one. Cook for about 4-5 minutes until the first side is golden and crispy. Flip the patties and cook for another 4-5 minutes on the other side. If needed, add a little more oil for subsequent batches.
7. Keeping Warm:
Once cooked, transfer the hash browns to a baking sheet and keep them warm in a low oven while you finish cooking the remaining patties.
8. Serving Up:
Serve your hash browns warm, topped with a dollop of Greek yogurt or its vegan alternative, some chopped chives, and your favorite sauce. They go great alongside eggs or avocado for a complete meal!
Enjoy these Healthy Sweet Potato Hash Browns—crispy on the outside, tender on the inside, and full of flavor!
Can I Use Regular Potatoes Instead of Sweet Potatoes?
Yes, you can use regular potatoes, but keep in mind that the flavor will differ. Sweet potatoes add a natural sweetness and a vibrant color to the dish, which enhances the overall taste.
How Can I Store Leftover Hash Browns?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over medium heat until crispy again, or pop them in the toaster oven for a quick revive!
Can I Make These Hash Browns Vegan?
Absolutely! Just replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) which helps bind the ingredients well. They will still taste delicious!
How Do I Make the Hash Browns Extra Crispy?
To achieve extra crispiness, make sure to squeeze out as much moisture as possible from the shredded sweet potatoes before mixing in other ingredients. Also, don’t overcrowd the pan while cooking, as that can trap steam and lead to sogginess.
