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Sweet Potato Hash Browns

Crispy, vitamin-packed sweet potato hash browns that are simple to make and perfect for brunch or a lighter dinner side.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Brunch, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large sweet potatoes, peeled and grated Use the large holes of a box grater or a food processor shredder
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil (or avocado oil) For lower-fat version, reduce oil to 1 tablespoon
  • Salt to taste
  • Pepper to taste
  • Optional: garlic powder, paprika For added depth and mild smokiness

Method
 

Preparation
  1. Grate the sweet potatoes and transfer them to a clean kitchen towel. Twist and squeeze firmly to remove as much moisture as possible.
  2. Put the dried sweet potato shreds into a large bowl. Add the chopped onion, salt, pepper, and any optional seasonings. Toss to combine.
Cooking
  1. Heat the olive oil in a large skillet over medium heat until shimmering.
  2. Spread the sweet potato mixture evenly in the skillet and press it down gently with a spatula.
  3. Cook without disturbing for 4–5 minutes, until the bottom is deeply golden and releases easily.
  4. Flip in sections and cook the other side until crisp, about 3–5 more minutes.
  5. Transfer to a paper-towel-lined plate to drain briefly. Serve warm.

Notes

These hash browns are versatile; pair them with eggs, grilled proteins, or a simple salad. For variations, consider adding cooked black beans and corn for a Southwestern twist.