Savory Sweet Potato Hash

Crispy and flavorful sweet potato hash browns add a vibrant twist to classic breakfast or brunch dishes. The natural sweetness of the potatoes combines with a subtle onion taste, creating a comforting and satisfying start to your day. This recipe keeps mornings exciting with its golden crunch and tender inside.

I first made these hash browns on a chilly weekend morning when craving something warm and homemade. Now they have become a regular in our weekend brunch rotation, loved by the whole family.

Ingredients List

• Large sweet potato: peeled and grated fresh from the market for natural sweetness and vibrant orange color
• Grated onion: gives a subtle sharpness that brightens the dish choose a firm onion without soft spots
• Eggs: act as a binder ensuring the hash browns hold together well without being dense
• Plain flour: lightens the mixture and provides structure choose a finely milled one for best texture
• Kosher salt: adds essential seasoning enhancing all the flavors adjust to your preference always taste and tweak
• Vegetable oil: for frying pick one with a high smoke point like sunflower or canola for crispiness without burning

Cooking Steps

Prepare The Sweet Potato:

Grate the peeled sweet potato using a box grater making sure strands are thin and uniform to ensure even cooking and maximum crispiness. Pat dry on a clean towel if moisture is excessive.

Mix The Ingredients:

In a large bowl combine grated sweet potato, grated onion, eggs, flour, and salt. Stir thoroughly to distribute each component evenly which guarantees every bite is flavorful.

Heat The Skillet:

Warm vegetable oil in a large skillet over medium heat until shimmering but not smoking. Proper heat ensures the hash browns cook through and develop a golden crust without absorbing too much oil.

Shape And Cook:

Drop spoonfuls of the mixture into the hot oil and flatten gently with the back of the spoon or spatula into discs about half an inch thick. Cook undisturbed for 5 to 7 minutes per side until deeply golden and crispy.

Drain Excess Oil:

Transfer the cooked hash browns onto a paper towel-lined plate to absorb any remaining oil keeping each crisp bite light instead of greasy.

Serve Immediately:

Enjoy your sweet potato hash browns hot from the pan complimented by your favorite breakfast sides or toppings for a delightful meal.

My favorite part is the crispy crust that develops during frying which keeps me coming back for more. These hash browns bring back memories of leisurely weekend mornings when the kitchen is filled with the smell of warm sweet potatoes.

Best Storage Practices

Store leftover hash browns in an airtight container in the refrigerator for up to two days. Reheat in a skillet over medium heat to restore crispiness rather than microwaving which can make them soggy. For longer storage freeze between layers of parchment paper for up to one month and cook from frozen adding extra cooking time.

Ingredient Swaps

Try swapping plain flour with chickpea flour for a protein boost and slightly nuttier flavor. Sweet potatoes can be combined with a small amount of regular potato for a more traditional texture if you prefer. Fresh herbs like rosemary or thyme can be stirred into the mixture for a fragrant twist.

Serving Pairings

Serve alongside scrambled eggs and sautéed greens for a balanced breakfast plate. A dollop of sour cream or sliced avocado adds a creamy contrast to the crisp hash browns. For brunch, pair with spicy salsa or fresh tomato chutney to introduce brightness.

This recipe is a wonderful way to brighten up your breakfast table and makes for a comforting start to any day.

Frequently Asked Cooking Questions

→ What type of potato works best?

Use large, firm sweet potatoes with a good firmness to ensure they grate well and hold together when cooking.

→ How can I get the hash browns crispy?

Drain excess moisture from the grated sweet potatoes and cook in hot oil, pressing patties gently to form a compact surface for crisping.

→ Can I add extra seasoning?

Yes, add black pepper, garlic powder, or your favorite spices to enhance flavor without overpowering the sweet potato's natural taste.

→ What is the best cooking oil to use?

Vegetable oil or other neutral oils with a high smoke point work well to achieve a crisp texture without burning.

→ How long should I cook each side?

Cook each side for about 5 to 7 minutes on medium heat until golden brown and crispy.

→ Can I prepare these ahead of time?

It's best to cook them fresh, but you can form patties and refrigerate briefly before frying to help them hold shape.