Sweet Potato Hash Browns
If you like sweet potato fries, you'll love these crispy Sweet Potato Hash Browns—save this recipe for your next weekend brunch menu!
Servings 6 servings
- 2-3 large sweet potatoes
- 1/4 cup sweet onion, finely chopped
- 1/4 cup all-purpose flour
- 1-2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespooons butter or olive oil, for frying
Peel sweet potatoes and shred using a box grater. Place sweet potatoes in a large bowl and add onion and garlic. Stir gently to toss. Sprinkle with the flour, salt, and pepper. Stir gently again.
Melt 2 tablespoons butter or olive oil in a large non-stick skillet or cast iron pan over medium heat. Using a 1/4 cup measure, place 3 to 4 mounds (patties) of the sweet potato mixture in the hot skillet.
Gently press down with a spatula and cook for 3-4 minutes. Turn and cook 3-4 minutes on the other side, watching carefully to avoid scorching. (The hash brown patties should be crispy on the outside and tender on the inside.)
Add more butter to the pan and continue cooking in batches. Keep cooked hash brown patties warm on a baking sheet in a 200-degree oven while cooking the remaining batches.
Calories: 99.8kcal | Carbohydrates: 15g | Protein: 1.4g | Fat: 4g | Saturated Fat: 2.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.1g | Cholesterol: 10.4mg | Sodium: 166.5mg | Potassium: 111mg | Fiber: 1.6g | Vitamin A: 8840IU | Vitamin C: 14.4mg | Calcium: 14mg | Iron: 0.5mg