Original Post: https://www.evolvingtable.com/sweet-potato-hash-browns/
Crispy Sweet Potato Hash Browns Recipe
If your sweet potato hash browns keep falling apart in the pan, the fix isn’t squeezing them drier. These Sweet Potato Hash Browns get a whisked egg and two spoonfuls of flour mixed right in, which holds every patty together while the edges go lacy and crisp. One cast iron skillet, about 30 minutes.
Servings: 6 servings
Ingredients
- 1 ¼ pounds sweet potatoes about 2 medium-sized
- 2 tablespoons flour
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cumin
- ¾ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- 1 large egg whisked
- 2 tablespoons 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 pounds 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 tablespoons flour, ½ teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon cumin, ¾ teaspoon salt, ¼ teaspoon black pepper, 1 large 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 tablespoons butter
- Serve the hash browns immediately with a sprinkle of chopped chives and sour cream. Enjoy!
Notes
- Pan size: A 12-inch cast iron skillet holds 3 hash browns without the edges touching. Crowding the pan is what makes them soft instead of crisp.
- Don’t flip early: Wait at least 3 minutes before you check. The crust has to form before the patty will release from the skillet.
- Gluten-free: Swap the all-purpose flour for a gluten-free 1-to-1 baking blend. Nothing else changes.
- Dairy-free: Cook them in oil instead of butter.
- Make ahead: Cook the full batch and hold them until you’re ready to serve. Don’t shred the sweet potatoes in advance, they brown once they’re cut.
- Storage: Keep leftovers in an airtight container in the refrigerator for 3 to 5 days.
- Freezing: Seal cooked hash browns in an airtight, freezer-safe container and freeze for up to 3 months. The edges crisp back up well, but the middles go a little softer than fresh.
- Reheating: Add back to a dry skillet over medium heat until the edges crisp again. Microwaving is not recommended, they soften every time.
Nutrition
Calories: 144kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 337mg | Potassium: 347mg | Fiber: 4g | Sugar: 4g | Vitamin A: 13775IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg
