Sweet Potato Hash Browns
Crispy sweet potato hash browns made with shredded sweet potato, egg, flour, paprika, onion powder, and simple seasonings.
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Servings: 4
Ingredients
- 1 large sweet potato about 1 ¼ lb
- 1 large egg
- ¼ cup all-purpose flour
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp vegetable oil for frying
Instructions
Prepare the sweet potato.
- Peel the sweet potato and shred it using a box grater or the grater attachment on a food processor.
Remove excess moisture.
- Transfer the shredded sweet potato to a colander. Press firmly with paper towels to remove as much moisture as possible.
Combine the ingredients.
- In a large mixing bowl, combine the shredded sweet potato, egg, all-purpose flour, paprika, onion powder, salt, and black pepper.
Mix thoroughly.
- Stir until the sweet potato is evenly coated and the mixture is fully combined.
Heat the oil.
- Heat the vegetable oil in a large cast iron skillet or heavy-bottomed pan over medium heat.
Portion the mixture.
- Scoop approximately ⅓ cup of the sweet potato mixture for each hash brown.
Shape the patties.
- Place each portion into the skillet and gently flatten with a spatula to form a patty.
Cook the first side.
- Cook for 3 to 4 minutes, or until the bottom is golden brown and crisp around the edges.
Flip and continue cooking.
- Carefully flip each hash brown and cook for an additional 3 to 4 minutes, or until the second side is golden brown and the center is tender.
Drain excess oil.
- Transfer the cooked hash browns to a paper towel-lined plate to drain any excess oil.
Serve.
- Serve immediately while hot and crisp.
Notes
To make this recipe gluten-free, replace the all-purpose flour with a gluten-free all-purpose flour blend.
Confirm that the paprika, onion powder, salt, black pepper, and any additional seasonings are certified gluten-free.
Use a clean skillet, grater, mixing bowl, spatula, and serving plate to prevent cross-contamination.
If using a food processor, ensure all parts are thoroughly cleaned before shredding the sweet potato.
If the gluten-free mixture feels too wet, add a small amount of gluten-free flour until the patties hold together.
Serve with gluten-free breakfast sides, sauces, or toppings.