Sweet Potato Hash Browns
Crispy and flavorful hash browns made from sweet potatoes, perfect for breakfast or as a side dish.
Equipment
- Grater or Food Processor
- Mixing Bowl
- Skillet or Dutch Oven
Ingredients
- 1 large sweet potato
- 1/2 tsp. onion powder
- 1/2 tsp. paprika
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/4 cup all-purpose flour
- 1 large egg
- 1 Tbsp. oil for frying
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Peel the sweet potato and shred it using a box grater or food processor.
- Pat the shredded sweet potato dry with a paper towel to remove excess moisture.
- In a large mixing bowl, combine the shredded sweet potato, flour, egg, onion powder, paprika, salt, and pepper. Mix until well combined.
- In a skillet or Dutch oven, heat the oil over medium heat.
- Form the mixture into patties, about 2-3 inches in diameter, and place them in the hot oil.
- Cook each side for about 3-4 minutes until golden brown and crispy.
- Transfer the cooked hash browns to a plate lined with paper towels to absorb excess oil.
- Serve warm and enjoy!
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.