These Healthy Sweet Potato Hash Browns are crispy on the outside and soft on the inside, perfect for breakfast or a tasty snack. Plus, they’re made with nutritious sweet potatoes for a sweet twist!
I love pairing these hash browns with eggs. It’s a great way to start the day—yum! And they’re super easy to make, which is a win in my book. Who’s ready for breakfast? 😄
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! They add a natural sweetness and vibrant color. If you’re in a pinch, you can substitute with regular potatoes, but the flavor will be different.
Onion: I prefer yellow onions for a milder taste. You can swap them with shallots for a sweeter flavor or skip them if you’re onion-sensitive.
Egg: This helps bind the ingredients together. If you’re vegan, flaxseed meal mixed with water (1 tbsp flaxseed + 2.5 tbsp water) works as a great egg substitute!
Coconut Flour: This flour absorbs moisture and helps firm things up. If you don’t have it, you can use almond flour or whole wheat flour for a slightly different texture.
Oil: I choose olive oil for its taste and health benefits, but avocado oil is a great high-heat alternative. Use what you have on hand!
How Can I Ensure My Hash Browns Are Crispy?
Getting crispy hash browns is all about moisture control and cooking temperature. Start by squeezing out as much moisture from the shredded sweet potatoes and onions as possible. This can be a tricky step, but it’s crucial!
- Use a clean dish towel or cheesecloth to really wring out the liquid.
- Don’t overcrowd the pan; this helps the hash browns cook evenly and crisp up!
- After shaping the patties, let them cook well on one side before flipping to achieve that nice golden crust.
Trust me, with these tips, you’ll have perfectly crispy and delicious sweet potato hash browns every time! Enjoy your cooking!
How to Make Healthy Sweet Potato Hash Browns
Ingredients You’ll Need:
For the Hash Browns:
- 2 medium sweet potatoes, peeled and shredded
- 1 medium white or yellow onion, finely shredded
- 1 large egg, lightly beaten
- 2 tablespoons coconut flour (or almond flour for variation)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For Frying:
- 2 tablespoons olive oil or avocado oil
For Garnishing:
- Fresh parsley or cilantro, chopped
- Optional: a dollop of Greek yogurt or sour cream, or a soft cooked egg for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 20 minutes to cook, making a total of about 35 minutes. You’ll have crispy sweet potato hash browns ready in no time!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes and Onion:
Start by peeling and shredding the sweet potatoes and onion using a box grater or a food processor. Once they are shredded, place them in a clean dish towel or cheesecloth. Squeeze out as much excess moisture as you can; this really helps make the hash browns crispy!
2. Mix the Ingredients:
In a large bowl, combine the shredded sweet potatoes and onion with the beaten egg, coconut flour, salt, black pepper, and garlic powder. Stir everything together until the mixture holds together and forms a nice consistency.
3. Heat the Skillet:
Pour the olive oil or avocado oil into a large skillet and heat it over medium heat. You want it hot enough to fry the hash browns but not so hot that they burn.
4. Form the Patties:
Using your hands, form the sweet potato mixture into patties about 3 inches in diameter and around 1/2 inch thick. Make sure they are compact so they hold together while cooking.
5. Cook the Hash Browns:
Carefully place the patties in the hot skillet, making sure not to overcrowd the pan. Cook for about 4-5 minutes on one side until the bottom is golden brown and crispy. Then, gently flip the patties and cook for another 4-5 minutes on the other side until crispy and cooked through.
6. Drain and Repeat:
Once the hash browns are cooked, remove them from the skillet and place them on a paper towel-lined plate to absorb any excess oil. Repeat the cooking process with the remaining mixture.
7. Serve and Enjoy:
Your healthy sweet potato hash browns are now ready! Serve them warm, topped with a soft cooked egg or a dollop of Greek yogurt for a delicious breakfast or snack. Garnish with chopped fresh parsley or cilantro for a beautiful finish!
Enjoy these tasty and nutritious sweet potato hash browns as a perfect start to your day!
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Can I Use Other Types of Potatoes?
Yes! While sweet potatoes give a unique flavor and sweetness, you can substitute them with regular potatoes if that’s what you have on hand. Just keep in mind that the texture and flavor will differ.
How Can I Store Leftover Hash Browns?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over medium heat for a few minutes on each side or in the microwave, but be aware they may lose some crispiness.
Can I Make These Hash Browns Without an Egg?
Absolutely! If you’re looking for an egg-free option, you can use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water as a substitute for the egg. Let it sit for a few minutes to thicken before mixing it in.
What Can I Serve with Sweet Potato Hash Browns?
These hash browns pair beautifully with various toppings like a soft cooked egg, avocado slices, or a dollop of Greek yogurt. They also work well as a side dish with your favorite protein or salad!
