Sweet Potato Hash Browns (Printer-Friendly)

Crispy sweet potato hash browns with golden edges and a tender bite—perfect with eggs or greens.

# What You’ll Need to Cook:

→ Base

01 - 1 large sweet potato, peeled and shredded
02 - 1 large egg
03 - 1/4 cup all-purpose flour

→ Seasonings

04 - 1/2 teaspoon paprika
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1/8 teaspoon ground cinnamon (optional)

→ For Frying

09 - Vegetable oil, as needed for frying

# Steps to Prepare:

01 - Use a box grater, shredding blade, or food processor to shred the sweet potato.
02 - Place shredded sweet potato in a colander and press with paper towels to remove excess moisture.
03 - In a large bowl, mix the sweet potato with flour, egg, paprika, onion powder, salt, pepper, and optional cinnamon until just combined.
04 - Heat vegetable oil in a heavy-bottomed skillet or cast iron pan over medium heat.
05 - Scoop about 1/3 cup of mixture per patty, shape into flat rounds.
06 - Fry patties in batches for 3–4 minutes per side until golden and crisp. Drain on paper towels.
07 - Serve hot with desired accompaniments.

# Extra Cooking Tips:

01 - Squeeze shredded sweet potato well to ensure maximum crispiness during frying.
02 - Avoid overmixing to prevent a soggy or dense texture.
03 - Preheat oil thoroughly to avoid sticking and promote even browning.
04 - Keep finished patties warm in a 225°F oven if making multiple batches.
05 - Add herbs or cheese to customize flavor.

Go Back