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Crispy Sweet Potato Hashbrowns
Start your day with a burst of flavor and color with these Crispy Sweet Potato Hashbrowns! This delightful twist on the classic breakfast staple showcases the natural sweetness of sweet potatoes, enhanced with a melange of spices and topped with fresh green onions. Not only are they a feast for the eyes with their vibrant orange hue, but they also deliver a wealth of vitamins and nutrients, making breakfast feel indulgent yet wholesome. Whether you enjoy them alongside perfectly poached eggs, creamy avocado slices, or a refreshing dollop of yogurt, these hashbrowns are sure to elevate your morning routine. Sweet potatoes have been a cherished food for centuries, tracing their origins back to ancient South America, where they were celebrated for their versatility and health benefits. Treat yourself to this delicious homage to a beloved root vegetable!
Ingredients
- Sweet potatoes
- 2 large, peeled and grated
- Olive oil
- 3 tablespoons, for frying
- Salt
- 1 teaspoon, or to taste
- Black pepper
- 1/2 teaspoon, or to taste
- Green onions
- 2, chopped (for garnish)
- Garlic powder
- 1 teaspoon
- Paprika
- 1 teaspoon
- Optional: Hot sauce
- to taste (for serving)
- Optional: Yogurt or sour cream
- for serving
- Optional: Avocado slices
- for serving
Instructions
- Begin by peeling and grating the sweet potatoes using a box grater or food processor. Aim for a fine grate for optimal crispiness.
- Place the grated sweet potatoes in a clean kitchen towel, gather the edges, and twist to squeeze out as much excess moisture as possible. Removing moisture is crucial for achieving that coveted crispy texture.
- In a large skillet, heat the olive oil over medium heat until shimmering but not smoking.
- Add the grated sweet potatoes to the skillet in an even layer. Avoid overcrowding the pan; if necessary, cook in batches to maintain even cooking.
- Sprinkle the salt, black pepper, garlic powder, and paprika evenly over the sweet potatoes. Gently mix to incorporate the seasonings without breaking up the potato shreds.
- Cook for 7-8 minutes without stirring, allowing the bottom to develop a golden brown and crispy crust.
- Carefully flip the hashbrowns using a large spatula, and cook for an additional 7-8 minutes, or until the other side is also golden brown and crispy.
- Once cooked, remove from heat and sprinkle the chopped green onions over the top for a fresh burst of flavor.
- Serve hot with your favorite breakfast accompaniments such as poached eggs, avocado slices, yogurt, or a drizzle of hot sauce for an extra kick.
Tips
- For an extra layer of flavor, consider adding finely chopped bell peppers or onions to the sweet potato mixture before cooking.
- Try experimenting with different spices such as cumin or chili powder for a unique twist.
- These hashbrowns can also be made in advance and reheated in the oven for a quick breakfast option.
Dietary Information
Servings: 4 Dish Type: Breakfast Prep Time: 15 minutes Cook Time: 15 minutes Calories: 180 Fat: 6g Carbs: 30g Protein: 2g Sodium: 300mg Sugar: 5g
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