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Today, I’m excited to share a cherished family recipe: crispy sweet potato hash browns.
For me, breakfast has always been about more than just food—it’s about family. And one dish that captures those special moments perfectly is my grandmother’s sweet potato hash browns. Crisp, golden, and bursting with flavor, they’re a beloved tradition in our home.
Now, I’m thrilled to pass on this recipe and the warm memories it holds. Let’s savor the crispy delight of sweet potato hash browns together!
Table of Contents
Why it’s a Breakfast Favorite?
Hash browns, especially with a sweet potato twist, have long been a beloved staple on breakfast tables worldwide. Their irresistible crunch and comforting flavor make them an instant hit for breakfast enthusiasts of all ages. Plus, they’re incredibly versatile, pairing perfectly with eggs, bacon, or even as a standalone star on your morning plate.
Ingredients for Crispy Sweet Potato Hash Browns:
- 1 large sweet potato: peeled and grated, lending a natural sweetness and vibrant color to your hash browns.
- 2 eggs: for binding and adding richness to the mixture.
- 4 tbsp starch: helps achieve that coveted crispiness.
- 4 tbsp Parmesan: grated, providing a savory depth of flavor.
- 3 tbsp fresh parsley: chopped, for a burst of freshness.
- 1/2 tsp chili flakes: for a subtle kick of heat.
- Pepper and salt: to taste, enhancing the overall flavor profile.
How To Make Crispy Sweet Potato Hash Browns
Prepare the Sweet Potatoes:
- Peel and grate one large sweet potato. Place the grated potato in a bowl of cold water, swish it around, then drain and gently squeeze out excess moisture.
Mix Ingredients:
- In a medium bowl, combine the grated sweet potato with 2 eggs, 4 tbsp starch, 4 tbsp grated Parmesan cheese, 3 tbsp chopped parsley, 1/2 tsp chili flakes, and salt and pepper to taste. Mix until well combined.
Heat Oil:
- Heat oil in a large skillet over medium heat. Make sure the skillet is well-oiled to prevent sticking and achieve crispy hash browns.
Form Patties:
- Scoop heaping tablespoons of the potato mixture onto the hot oil, then gently flatten them with a spatula to form patties. Leave some space between each patty to ensure even cooking.
Cook First Side:
- Let the hash browns cook undisturbed for about 3-4 minutes, or until they are golden brown and crispy on the bottom.
Flip and Cook Second Side:
- Carefully flip the hash browns using a spatula and cook for an additional 3-4 minutes, or until the other side is golden brown and crispy.
Drain and Serve:
- Once both sides are evenly cooked and crispy, transfer the hash browns to a plate lined with paper towels to drain off any excess oil.
Serve Hot:
- Serve the crispy sweet potato hash browns hot, either as a standalone breakfast dish or as a delicious side to accompany your favorite breakfast items.
Tips for Crispy Sweet Potato Hash Browns:
- Ensure your sweet potato is well-drained to prevent excess moisture, which can lead to soggy hash browns.
- Use a non-stick skillet and enough oil to coat the bottom of the pan evenly.
- Resist the urge to overcrowd the skillet. Give each hash brown plenty of space to crisp up beautifully.
- Don’t rush the cooking process. Let each side cook undisturbed until golden brown before flipping.
Substitutions:
- Swap sweet potato for regular potatoes if desired, though you’ll miss out on the delightful sweetness.
- Experiment with different cheeses like cheddar or mozzarella for a unique flavor twist.
- Feel free to customize the spices to suit your taste preferences. Try smoked paprika or garlic powder for a savory variation.
Leftovers:
- Leftover hash browns can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat them in a skillet over medium heat until heated through and crispy again.
FAQ
Q: Can I freeze these hash browns?
A: Yes, you can! After cooking, allow them to cool completely, then transfer to a freezer-safe container with parchment paper between the layers to prevent sticking. Reheat them in the oven or toaster oven straight from the freezer for a quick and convenient breakfast option.
Q: Can I bake these hash browns instead of frying them?
A: Yes, you can bake these hash browns for a healthier alternative to frying. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Form the potato mixture into patties as instructed, then place them on the prepared baking sheet. Bake for about 20-25 minutes, flipping halfway through, or until they are crispy and golden brown.
Other Potato Recipes You’ll Love
Mashed Potatoes with Bacon and Parmesan
Crispy Sweet Potato Hash Browns
Equipment
Ingredients
- 1 large sweet potato peeled (about 400g)
- 2 eggs
- 4 tbsp starch
- 4 tbsp Parmesan grated
- 3 tbsp parsley chopped
- 1/2 tsp chili flakes
- salt to taste
- pepper to taste
Instructions
- Peel and grate the sweet potato. Place the grated potato in a bowl of cold water, swish it around, then drain and gently squeeze out excess moisture.
- In a medium bowl, combine the grated sweet potato with eggs, starch, Parmesan, chopped parsley, chili flakes, salt, and pepper. Mix until well combined.
- Heat oil in a large skillet over medium heat.
- Scoop heaping tablespoons of the potato mixture onto the hot oil, then gently flatten them with a spatula to form patties. Leave some space between each patty to ensure even cooking.
- Cook the hash browns undisturbed for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Once cooked, transfer the hash browns to a plate lined with paper towels to drain off any excess oil.
- Serve hot and enjoy!
