Description
Crispy and healthy sweet potato hash browns, perfect for breakfast or brunch.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and shredded (about 4 cups)
- 1 large egg
- 2 tbsp all-purpose flour (or almond flour for gluten-free)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 2 tbsp chopped parsley (optional, for serving)
- 2–3 tbsp olive oil (for frying)
Instructions
- Shred the sweet potatoes and squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
- In a bowl, mix shredded sweet potato, egg, flour, salt, pepper, garlic powder, and paprika until combined.
- Heat olive oil in a skillet over medium heat.
- Scoop about 1/4 cup mixture per patty and flatten into rounds.
- Cook 3–4 minutes per side until deeply golden and crispy. Add a little more oil as needed.
- Transfer to a plate (or a wire rack) and sprinkle with parsley. Serve warm.
Notes
- For crispier hash browns, squeeze out as much moisture as possible.
- Use almond flour for a gluten-free version.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg