These Healthy Sweet Potato Hash Browns are crispy and full of flavor! Made with fresh sweet potatoes, they are a lighter twist on a classic breakfast favorite.
They’re so good, you might just forget they’re good for you! I love pairing them with eggs for a tasty brunch. It feels like a treat, but it’s a healthy start to my day!
Making these hash browns is super easy too! Just grate the sweet potatoes, cook them in a pan, and enjoy a delicious breakfast without any guilt. Yum!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the show! They add a natural sweetness and vibrant color. If you can’t find sweet potatoes, you can substitute with regular potatoes, but the flavor will change.
Onion: Finely chopped onion adds flavor and depth. For a milder taste, opt for green onions or chives. If you’re allergic to onions, try using shallots or omit them altogether.
Egg: The egg helps bind the mixture together. If you’re vegan or allergic, try using a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) as a substitute.
Flour: Whole wheat flour adds fiber. You can use oat flour for a gluten-free option. Almond flour is another good alternative if you want something low-carb.
Seasonings: Garlic powder and smoked paprika give depth to your hash browns. Feel free to experiment with spices like cumin or chili powder based on your taste preference.
How Do I Get My Hash Browns Extra Crispy?
The key to crispy hash browns is removing excess moisture from the sweet potatoes. After grating, wrap them in a clean towel and squeeze out as much water as possible. This will help them fry better and achieve that lovely crispiness.
- Use a well-heated skillet with enough oil; not too much as it can make them soggy.
- Don’t overcrowd the pan; cook in batches to allow even cooking.
- Let them cook undisturbed for a few minutes on each side, so they develop a nice crust.
- Transfer them to a paper towel after frying to absorb excess oil.
Enjoy making these delicious and healthy sweet potato hash browns! They’re perfect for any meal of the day.
Healthy Sweet Potato Hash Browns
Ingredients You’ll Need:
- 2 medium sweet potatoes (about 1 pound), peeled and grated
- 1/4 cup finely chopped onion
- 1 large egg, lightly beaten
- 2 tablespoons whole wheat flour or oat flour
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2-3 tablespoons olive oil or avocado oil for frying
- Greek yogurt or sour cream for topping (optional)
- Fresh chopped parsley or cilantro for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and an additional 20 minutes for cooking, so you’re looking at around 30 minutes total. It’s a quick and easy dish to whip up for breakfast or any time you’re craving something delicious!
Step-by-Step Instructions:
1. Grating the Sweet Potatoes:
Start by peeling and grating the sweet potatoes using a box grater or a food processor. This will give you those lovely, thin strands that will turn into crispy hash browns!
2. Removing Excess Moisture:
Once grated, place the sweet potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as you can. This step is crucial for getting that perfect crispy texture!
3. Mixing Ingredients:
In a large mixing bowl, combine the grated sweet potatoes, chopped onion, beaten egg, flour, garlic powder, smoked paprika, salt, and pepper. Mix everything together until well combined. This mixture is what will make up your hash brown patties.
4. Heating the Skillet:
Heat 1 tablespoon of oil in a large non-stick skillet over medium heat. This will provide a nice, even cooking surface for your hash browns.
5. Forming the Patties:
Scoop about 1/4 cup of the sweet potato mixture and form it into a patty. Carefully place it in the hot skillet. Repeat until you’ve filled the pan, making sure not to overcrowd it. You can cook in batches if needed!
6. Cooking the Hash Browns:
Cook the patties for about 4-5 minutes on each side until they are golden brown and crispy. If you need more oil for the next batch, feel free to add it to the skillet before cooking.
7. Draining Excess Oil:
Once cooked, transfer the hash browns to a paper towel-lined plate. This will help drain any excess oil, keeping them light and crispy!
8. Serving Your Delicious Dish:
Serve the hash browns warm and add a dollop of Greek yogurt or sour cream on top. Sprinkle with fresh chopped parsley or cilantro for a pop of color and flavor!
Enjoy your healthy, crispy sweet potato hash browns—perfect for breakfast or as a side dish any time of day!
Can I Use Regular Potatoes Instead of Sweet Potatoes?
Yes, you can substitute regular potatoes for sweet potatoes! Just keep in mind that the flavor and texture will be slightly different, but you’ll still get a delicious hash brown.
How Should I Store Leftover Hash Browns?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in a skillet over medium heat for a few minutes until warmed through and crispy again.
Can I Make These Hash Browns Vegan?
Absolutely! You can replace the egg with a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, let it sit for a few minutes to thicken, and then use it as you would the egg in the recipe.
What Can I Serve with Sweet Potato Hash Browns?
These hash browns are great served alongside eggs, avocado, or even as a base for a breakfast bowl with your favorite toppings. They also pair well with a side salad for a nutritious lunch!