Description
These Sweet Potato Hash Browns are a delicious twist on a breakfast classic, featuring shredded sweet potatoes seasoned with spices and cooked to crispy, golden perfection in a skillet. Perfectly tender on the inside and crispy on the outside, these hash browns are a flavorful and hearty addition to any meal.
Ingredients
Scale
Hash Browns
- 2 medium sweet potatoes, peeled and shredded (about 4 1/2 cups)
- 2 tablespoons extra-virgin olive oil, divided
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon chipotle chili powder (optional but delicious)
- 2 tablespoons unsalted butter
Instructions
- Preheat Oven: Preheat the oven to 200 degrees F to keep the hash brown patties warm between batches.
- Prepare Sweet Potato Mix: In a large bowl, combine shredded sweet potato, 1 tablespoon of olive oil, salt, pepper, garlic powder, and chipotle chili powder. Mix well to evenly distribute the spices and oil.
- Heat Skillet: Place a large cast iron or heavy-bottomed skillet over medium-high heat and allow it to preheat thoroughly.
- Cook First Batch: Add ½ tablespoon olive oil and 1 tablespoon butter to the hot skillet. Once the butter is melted and the oil is hot, scoop a slightly heaping ½ cup of the sweet potato mixture and drop it onto the skillet as a tight mound. Flatten it gently with the back of a spatula into a patty shape (no need for perfect circles). Repeat this to form three patties in the skillet.
- Fry Patties: Cook the patties for about 6 to 8 minutes total, flipping halfway through. They should be nicely browned on both sides and tender inside. If they break apart when flipping, press them back together and continue cooking.
- Keep Warm: Transfer the cooked hash browns to a baking sheet and place in the preheated oven to keep warm.
- Cook Remaining Patties: Repeat the cooking process with the remaining ½ tablespoon olive oil, 1 tablespoon butter, and the rest of the sweet potato mixture until all patties are cooked.
- Serve Hot: Enjoy the hash browns warm as a perfect start to your day or a savory side dish.
Notes
- TO MAKE VEGAN, WHOLE30, OR PALEO: Use coconut oil or ghee instead of butter.
- TO STORE: Store cooked hash browns in an airtight container in the refrigerator for up to 3 days.
- TO FREEZE: Let hash browns cool completely after cooking, freeze them in a single layer on a baking sheet until solid, then transfer to an airtight freezer-safe container or ziptop bag for up to 3 months.
- TO REHEAT: Reheat in a skillet over medium heat with a little oil or butter until warmed through, or warm in the oven at 350°F until hot. Microwave reheating is also possible in a pinch.
Nutrition
- Serving Size: 1 patty (approx. 80g)
- Calories: 120
- Sugar: 3 g
- Sodium: 190 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 1.5 g
- Cholesterol: 15 mg
