Crispy Sweet Potato Hashbrowns

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!

Servings: 4

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

  1. Begin by peeling and grating the sweet potatoes using a box grater or food processor. Aim for a fine grate for optimal crispiness.
  2. 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.
  3. In a large skillet, heat the olive oil over medium heat until shimmering but not smoking.
  4. 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.
  5. 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.
  6. Cook for 7-8 minutes without stirring, allowing the bottom to develop a golden brown and crispy crust.
  7. 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.
  8. Once cooked, remove from heat and sprinkle the chopped green onions over the top for a fresh burst of flavor.
  9. Serve hot with your favorite breakfast accompaniments such as poached eggs, avocado slices, yogurt, or a drizzle of hot sauce for an extra kick.

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