These Healthy Sweet Potato Hash Browns are a tasty twist on your morning favorites! Made with sweet potatoes, they’re crispy and full of flavor, plus they’re packed with nutrients.
I love serving them with a sunny-side-up egg on top—they’re perfect for breakfast, lunch, or even dinner. Get ready for a filling dish that feels like a treat! 🍽️
Key Ingredients & Substitutions
Sweet Potatoes: The star of this dish! Use large, firm sweet potatoes for the best texture. If you’re short on sweet potatoes, you could use regular potatoes, but remember they have a different flavor.
Onion: Chopped onion adds sweetness and depth. I often use yellow onions, but red onions work too for a different taste. If you’re avoiding onions, try using chives or green onions for a milder flavor.
Almond Flour: This helps bind the mixture and keeps it gluten-free. If nuts are a concern, you can substitute with oat flour, all-purpose flour, or even coconut flour, but use less of it as it absorbs more moisture.
Egg: Eggs help bind the hash browns. If you’re vegan or allergic, you can try using a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) as a substitute.
How Do I Ensure My Hash Browns are Crispy?
Getting that perfect crispy texture is all about removing moisture and cooking them right. Here’s how:
- After grating, wrap the sweet potatoes in a kitchen towel and squeeze out as much moisture as you can. This step is key!
- Use a non-stick skillet and heat your oil over medium heat. If the oil isn’t hot enough, the hash browns will steam instead of fry.
- Don’t overcrowd the skillet. Fry in batches if needed, giving each hash brown space to get crispy.
- Press each hash brown down lightly in the pan. This helps them cook evenly and get that nice crispy edge.
With these tips, you’ll have deliciously crispy sweet potato hash browns every time!
How to Make Healthy Sweet Potato Hash Browns
Ingredients You’ll Need:
- For the Hash Browns:
- 2 large sweet potatoes, peeled and grated
- 1/4 cup finely chopped onion
- 1 large egg
- 2 tablespoons almond flour (or another gluten-free flour)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or avocado oil, for frying
- For Serving:
- 2 eggs (fried or cooked to your preference)
- Mixed greens or arugula
- Optional: spicy mayo or your favorite dipping sauce
How Much Time Will You Need?
This scrumptious Sweet Potato Hash Browns recipe takes about 15 minutes to prep and about 15-20 minutes to cook. You’ll have your delicious dish ready in about 30-35 minutes, perfect for a lovely breakfast or brunch!
Step-by-Step Instructions:
1. Prep Your Sweet Potatoes:
Start by peeling and grating the sweet potatoes with a box grater. Once grated, place the sweet potatoes in a clean kitchen towel and squeeze out as much moisture as you can. This step is super important for getting those crispy hash browns!
2. Make the Mixture:
In a large bowl, combine the grated sweet potatoes, chopped onion, egg, almond flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix everything together well until it’s nicely combined and forms a cohesive mixture.
3. Heat the Oil:
Pour the olive oil (or avocado oil) into a large non-stick skillet and heat over medium heat. Make sure the oil is hot enough by checking if it shimmers, which means it’s ready for the hash browns.
4. Form the Hash Browns:
Scoop about 1/4 cup of the sweet potato mixture and gently press it into a flat round shape. Carefully place them in the hot skillet, but be sure not to overcrowd the pan—give each hash brown space to get crispy!
5. Cook Until Crispy:
Cook the hash browns for about 4-5 minutes on each side, or until they turn golden brown and crispy. Keep an eye on them, and adjust the heat if necessary to prevent burning.
6. Drain Excess Oil:
Once cooked, transfer the hash browns to a paper towel-lined plate to drain any excess oil, helping them stay crispy.
7. Cook the Eggs:
In the same skillet, you can now cook your eggs to your liking—sunny-side up or however you enjoy them!
8. Serve and Enjoy:
Serve your delicious sweet potato hash browns alongside the eggs, with a side of mixed greens or arugula. Don’t forget the spicy mayo or your favorite dipping sauce for an extra kick!
Enjoy your healthy, crispy, and flavorful sweet potato hash browns! They’re sure to be a hit!
Can I Use Regular Potatoes Instead of Sweet Potatoes?
Yes, you can! While sweet potatoes offer a nutritious twist, regular potatoes will work as a substitute. Just keep in mind that they will have a different flavor and texture.
How Can I Make This Recipe Vegan?
To make these hash browns vegan, simply omit the egg and substitute it with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) to help bind the mixture together.
What Should I Do If My Hash Browns Are Not Crispy?
If your hash browns aren’t crispy, it could be due to excess moisture. Make sure to squeeze out as much liquid as possible from the grated sweet potatoes before mixing. Frying them in batches without overcrowding the skillet also helps achieve that perfect crispiness.
Can I Prepare the Hash Brown Mixture in Advance?
Absolutely! You can make the sweet potato mixture a day ahead. Just store it in an airtight container in the fridge. When you’re ready to cook, give it a good stir and fry them up!
