Description
Crispy and flavorful sweet potato hash browns made with grated sweet potatoes, seasoned with paprika and black pepper, and pan-fried to golden perfection. A tasty and healthier alternative to traditional hash browns, perfect for breakfast or brunch.
Ingredients
Ingredients
- 2 large sweet potatoes (peeled and grated)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 2 tablespoons olive oil
Instructions
- Mix ingredients: In a large bowl, thoroughly combine the grated sweet potatoes, all-purpose flour, salt, ground black pepper, and paprika until the mixture is evenly mixed.
- Heat oil: Place a large skillet over medium-high heat and add the olive oil. Allow the oil to heat until shimmering but not smoking.
- Form patties: Using a 1/4 cup measuring cup, scoop the sweet potato mixture and carefully flatten it into a patty shape in the hot skillet using a spatula.
- Cook patties: Fry the patties for 3 to 4 minutes on each side, or until both sides are golden brown and crispy.
- Drain excess oil: After cooking, transfer the hash browns onto a plate lined with paper towels to absorb any excess oil.
- Serve: Serve the sweet potato hash browns hot for the best flavor and texture. Enjoy as a delicious side or breakfast treat.
Notes
- Make sure to squeeze out any excess moisture from the grated sweet potatoes to help them crisp better.
- Adjust seasoning to taste by adding more salt or spices if desired.
- You can substitute olive oil with avocado oil or vegetable oil for frying.
- These hash browns are best served immediately to maintain their crispiness.
- For a gluten-free option, replace all-purpose flour with a gluten-free flour blend.
