Sweet Potato Hash Browns Recipe

Original Post: https://www.evolvingtable.com/sweet-potato-hash-browns/

Four hash browns are plated and topped with sour cream and chives.

5 from 3 votes

Sweet Potato Hash Browns Recipe

You're only a few simple ingredients away from the BEST and crispiest Sweet Potato Hash Browns with this quick and easy recipe. Shredded sweet potatoes are mixed with a little flour and egg and then cooked in a cast iron skillet to get that delicious crunch.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: hash browns

Author: Jennifer Deppa

Ingredients

1 ¼ lbs. sweet potatoes about 2 medium-sized
2 Tbsp. flour
½ tsp. garlic powder
½ tsp. paprika
¼ tsp. cumin
¾ tsp. salt to taste
¼ tsp. black pepper to taste
1 egg whisked
2 Tbsp. butter or oil

Instructions

Prep the Potatoes: Peel sweet potatoes with a vegetable peeler and then shred them in either a large food processor or by using a handheld cheese grater. You should end up with roughly 6 cups of shredded potatoes.
1 ¼ lbs. sweet potatoes
Make the Batter: Combine the shredded sweet potatoes with the flour and seasonings in a large bowl. Toss until the potatoes are well coated. Pour in the egg and mix until all of the shredded potatoes are covered.
2 Tbsp. flour, ½ tsp. garlic powder, ½ tsp. paprika, ¼ tsp. cumin, ¾ tsp. salt, ¼ tsp. black pepper, 1 egg
Cook the Hash Browns: Add 1 tablespoon of butter or oil to a cast-iron skillet over medium-heat and wait until it has melted. Scoop out ~⅓ cup of the shredded potato mixture using a measuring cup and place it onto the heated skillet. Cook no more than 3 hash browns at a time and make sure none of the edges are touching. Press each mound of shredded potatoes down with the back of a spatula until it is about ½-inch thick. Cook for 4-5 minutes per side, being careful not to flip it until a nice crust forms.
Repeat this with the remaining butter and the remaining hash brown mixture.
2 Tbsp. butter
Serve the hash browns immediately with a sprinkle of chopped chives and sour cream. Enjoy!

Notes

Meal Prep and Storage

To Prep-Ahead: Cook up a big batch in advance and store until you're ready to heat and serve. Avoid shredded the sweet potatoes until just before cooking since they will turn brown once cut.
To Store: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days.
To Freeze: Seal cooked hash browns in an airtight freezer-safe container and freeze for up to 3 months.
To Reheat: Add back to a skillet over medium heat until warm. Microwaving is not recommended as they will soften.

Nutrition