These Healthy Sweet Potato Hash Browns are a colorful twist on the classic breakfast favorite. Made with shredded sweet potatoes, they’re crispy on the outside and soft inside.
I love how easy they are to whip up! Just pan-fry these little gems until golden, and they add such a fun pop of color to my breakfast plate. Who doesn’t want a sweet potato rainbow? 🌈
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! Use medium-sized sweet potatoes for the best texture. If you can’t find sweet potatoes, butternut squash can be a tasty alternative.
Olive Oil/Avocado Oil: Both of these oils are great for cooking due to their high smoke points. You can substitute with coconut oil for a slight hint of flavor, though it does change the taste a bit!
Onion: Adding finely grated onion gives extra moisture and flavor. If you’re avoiding onion, you can replace it with a teaspoon of onion powder or simply skip it. Sometimes I just go without for a simpler taste.
Flour: The flour helps bind the hash browns together. If you’re gluten-free, oat flour is a perfect choice. You can also use almond flour for a low-carb option.
How Do I Make These Hash Browns Extra Crispy?
Getting that crispiness just right can be tricky, but it’s all about reducing moisture and the cooking technique. Squeezing out moisture from the shredded sweet potatoes is key! Follow these steps for the best results:
- After shredding, place the sweet potatoes in a clean towel and twist to remove excess liquid.
- Ensure your skillet is pre-heated and add enough oil to coat the bottom, but don’t drown them.
- Flatten the patties gently but firmly; this increases contact with the skillet for crispy edges.
- Don’t overcrowd the pan; give each patty space to cook evenly. If necessary, cook in batches.
How to Make Healthy Sweet Potato Hash Browns
Ingredients You’ll Need:
For the Hash Browns:
- 2 medium sweet potatoes, peeled and shredded
- 2 tablespoons olive oil or avocado oil
- 1 small onion, finely grated (optional)
- 1 large egg
- 2 tablespoons whole wheat flour or oat flour (for binding)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
For Garnish:
- Fresh cilantro or parsley, chopped
- Red pepper flakes (optional, for extra heat)
- 1 egg (for topping, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 20 minutes to cook. Pack everything together, and you’ll have a delicious and healthy breakfast ready in less than 40 minutes!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Start by peeling and shredding your sweet potatoes using a box grater or a food processor. Once shredded, place them into a clean kitchen towel or cheesecloth and squeeze tightly to remove as much liquid as possible. This step will ensure your hash browns come out nice and crispy!
2. Mix the Ingredients:
In a large mixing bowl, add the squeezed sweet potatoes, grated onion (if you’re using it), garlic powder, smoked paprika, salt, and black pepper. Stir everything to combine well. Next, add the egg and flour to the mixture. Mix until it forms a batter that holds together; add a little more flour if it seems too wet.
3. Cook the Hash Browns:
Heat the olive oil or avocado oil in a non-stick skillet over medium heat. Spoon about 1/4 cup of the sweet potato mixture into the skillet for each hash brown. Gently flatten each scoop with a spatula to form a patty shape. Cook for about 4-5 minutes on each side, or until they are golden brown and crispy. Adjust the heat as needed to prevent burning.
4. Finish Cooking and Serve:
Once done, remove the hash browns from the skillet and let them drain on a plate lined with paper towels. If you want to add an egg on top, you can fry another egg sunny-side up in the same skillet. To serve, stack the sweet potato hash browns on a plate, top with the fried egg if using, and sprinkle with fresh cilantro and red pepper flakes for a little zing. You can pair them with a dipping sauce or a dollop of Greek yogurt mixed with a bit of hot sauce for extra flavor!
Enjoy your healthy, crispy sweet potato hash browns with the richness of a runny egg on top!
Can I Substitute Regular Potatoes for Sweet Potatoes?
Yes! While sweet potatoes add a unique flavor and nutrients, you can use regular russet or Yukon gold potatoes if preferred. Just remember they will cook a bit differently; adjust cooking times as needed!
How Can I Store Leftover Hash Browns?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 375°F (190°C) for about 10-15 minutes until heated through and crispy again.
Can I Make These Hash Browns Without an Egg?
Absolutely! You can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or even omit the egg altogether. Just make sure to increase the flour slightly to help bind the ingredients together.
What Can I Serve with Hash Browns?
These hash browns pair wonderfully with a fried egg on top, avocado, or even a side of fresh salsa. They also complement breakfast meats or can be served as a side dish with lunch or dinner!