Description

Crispy, flavorful hash browns made from sweet potatoes, seasoned with cinnamon and smoked paprika. A healthier alternative to traditional hash browns.

Ingredients

Scale

2 medium sweet potatoes (about 1.5 pounds total)
1 tablespoon olive oil (or avocado oil)
1/2 teaspoon ground cinnamon
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt, to taste
Black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Wash and peel the sweet potatoes.
2. Grate the sweet potatoes using the large holes of a box grater or a food processor with a grating attachment.
3. Place the grated sweet potato in a clean kitchen towel or paper towels. Squeeze out as much moisture as possible. This is a crucial step for achieving crispiness.
4. In a medium bowl, toss the grated sweet potato with olive oil, cinnamon, smoked paprika, garlic powder, salt, and pepper until well combined.
5. Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add a little extra oil if needed.
6. Add the seasoned sweet potato mixture to the hot skillet. Spread it out in an even layer, pressing down gently with a spatula to form a patty or a flatter, even surface. Avoid overcrowding the pan; cook in batches if necessary.
7. Cook for 5-7 minutes per side, or until golden brown and crispy. Resist the urge to move them too much in the first few minutes, allowing them to form a nice crust.
8. Flip the hash browns and cook for another 5-7 minutes until the other side is also golden brown and crispy.
9. Remove from the skillet and serve immediately.

Notes

Allow the hash browns to cool completely before storing. Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a little oil for best crispiness, or in a toaster oven. Microwaving can make them soft and lose their crisp texture.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast/Side Dish
Method: Pan-Fried
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 10g
Sodium: 150mg
Fat: 5g
Carbohydrates: 25g
Fiber: 4g
Protein: 2g