Sweet Potato Hash Browns

Crispy on the outside and tender on the inside, these sweet potato hash browns are a quick and wholesome side perfect for any meal.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Breakfast, Side Dish

Cuisine: American

Calories: 180

Main ingredients

2 medium sweet potatoes Choose firm, medium-sized tubers for even shredding.
1 small onion Yellow or sweet onion works; it adds moisture and savory balance.
2 tablespoons olive oil Use a neutral or high-heat oil if preferred (avocado oil is a good swap).
to taste N/A salt
to taste N/A pepper

Optional spices

Preparation

Peel the sweet potatoes and use a box grater or food processor to grate them into even strands.
Grate the small onion and fold it into the shredded sweet potatoes, mixing briefly.

Cooking

Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers.
Add the sweet potato and onion mixture, spreading it into an even layer and pressing gently with a spatula.
Cook undisturbed for 5 to 7 minutes until the bottom is deeply golden and crisp.
Flip in sections using a thin spatula, then cook for another 5 to 7 minutes until browned on the other side.
Season with salt, pepper, and any optional spices, then serve warm immediately.

Serving: 1Calories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 300mgFiber: 4gSugar: 5g

Cool leftovers completely before storing in an airtight container for up to 3 days. Reheat in a skillet with a teaspoon of oil for best texture.

Let us know how it was!