Description
These savory sweet potato hash browns are crispy on the outside, tender inside, and packed with flavor. Made with simple ingredients and baked to finish, they’re a healthier and naturally gluten-free twist on the classic breakfast side.
Ingredients
- 1 large sweet potato, peeled (about 3½ cups grated)
- 2 tablespoons grated onion
- 2 eggs
- 1 tablespoon plain flour
- 1/4 teaspoon kosher salt
- 2 tablespoons vegetable oil (plus more if needed)
Instructions
- Preheat oven to 350°F (175°C).
- Grate the sweet potato and place in cold water. Swirl, then drain and squeeze out excess moisture using a clean towel.
- In a medium bowl, combine grated sweet potato, onion, eggs, flour, and salt. Mix until well combined.
- Heat oil in a skillet over medium heat. Scoop heaping spoonfuls of the mixture into the pan and flatten into patties.
- Cook 3–4 minutes per side until golden brown, then transfer to a baking sheet.
- Bake hash browns for 10–12 minutes to ensure they are fully cooked and crispy.
- Serve hot with toppings like sour cream, Greek yogurt, or sliced avocado.
Notes
- Use flax eggs (2 tbsp ground flax + 6 tbsp water) for a vegan version.
- Substitute gluten-free flour or almond flour if needed.
- Mix in other shredded vegetables like carrots or zucchini for variation.
- Store in an airtight container with paper towel for up to 3 days.
- Reheat in skillet or air fryer for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Side Dish
- Method: Frying and Baking
- Cuisine: American
Nutrition
- Serving Size: 2 hash browns
- Calories: 150
- Sugar: 3g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
