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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 Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 hash browns
Calories: 144 kcal
Course:
Breakfast
Cuisine:
American
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.
- 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.
- 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.
- Serve the hash browns immediately with a sprinkle of chopped chives and sour cream. Enjoy!
Cup of Yum
Notes
- 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 Information
Calories
144kcal
(7%)
Carbohydrates
23g
(8%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
38mg
(13%)
Sodium
337mg
(14%)
Potassium
347mg
(10%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
13775IU
(276%)
Vitamin C
2mg
(2%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6hash browns
Amount Per Serving
Calories 144
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 337mg | 14% |
| Potassium | 347mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 13775IU | 276% |
| Vitamin C | 2mg | 2% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.