Description
These Sweet Potato Hash Browns are arguably the best side dish for any meal, from breakfast eggs to dinner steaks. Unlike standard hash browns, these offer a complex flavor profile—salty, savory, and naturally sweet—with a texture that is irresistibly crispy on the outside and tender on the inside. Naturally gluten-free and vegan.
Ingredients
2 large sweet potatoes (approx. 1.5 lbs), peeled
3 tablespoons avocado oil or coconut oil (high heat oil is essential for crispiness)
½ small yellow onion, finely diced (or 1 tsp onion powder)
½ teaspoon garlic powder
½ teaspoon smoked paprika (adds a wonderful smoky depth)
½ teaspoon sea salt
¼ teaspoon black pepper
Fresh parsley or chives, for garnish
Instructions
1. Shred the Potatoes: Using a box grater or the shredding attachment of a food processor, shred the peeled sweet potatoes into coarse strands.
2. The Crucial Step (Remove Moisture): Place the shredded potatoes (and diced onion, if using) into a clean kitchen towel or cheesecloth. Twist and squeeze tightly over the sink to remove as much liquid as possible. (Removing moisture is the secret to preventing soggy hash browns).
3. Season: Transfer the dried potato shreds to a large bowl. Toss with the garlic powder, smoked paprika, salt, and pepper. (Do not add the oil yet).
4. Heat the Pan: Heat the oil in a large cast-iron skillet or heavy non-stick pan over medium-high heat. The oil should be shimmering.
5. Cook the First Side: Add the seasoned sweet potatoes to the pan. Spread them out into an even layer, pressing down slightly with a spatula to ensure contact with the hot pan.
6. Don’t Touch!: Let them cook undisturbed for 5–7 minutes. Peeking too early will prevent the crust from forming. Look for golden brown edges.
7. Flip: Divide the large hash brown cake into sections with your spatula and carefully flip each section. (It’s okay if it breaks apart a little; hash browns are rustic!).
8. Cook the Second Side: Cook for another 5–6 minutes on the second side, or until deep golden brown and crispy.
9. Serve: Remove from heat. Taste and add a pinch more salt if needed. Garnish with fresh parsley and serve hot.
Notes
Pan Choice: Cast iron is the gold standard for hash browns because it holds heat well and creates the best crust. If using stainless steel, use a bit more oil to prevent sticking.
Batches: If you have a small pan, cook in batches. Overcrowding the pan causes the potatoes to steam instead of fry.
Egg Binder Option: If you prefer distinct ‘patties’ that hold together firmly (like fast-food hash browns), mix 1 egg and 1 tablespoon of cornstarch into the shredded potato mixture before cooking.
Meal Prep: You can shred the potatoes a day in advance, but keep them submerged in water in the fridge to prevent browning. Squeeze dry right before cooking.
- Prep Time: 10
- Cook Time: 15
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 7
- Sodium: 320
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 4
- Protein: 2
- Cholesterol: 0