Description
These healthy sweet potato hash browns are crispy, flavorful, and made with wholesome ingredients—perfect for breakfast, brunch, or a light side dish.
Ingredients
- 2 medium sweet potatoes, peeled and grated
- 1 large egg
- 1/4 small onion, finely grated or chopped
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 2–3 tbsp olive oil or avocado oil (for cooking)
- Optional: 1/2 tsp paprika, chopped parsley, pinch of cayenne
Instructions
- Peel and grate sweet potatoes using a box grater or food processor.
- Use a clean towel or paper towel to squeeze out as much moisture as possible.
- In a mixing bowl, combine grated sweet potatoes, egg, onion, garlic powder, salt, pepper, and any optional spices.
- Heat oil in a skillet over medium heat.
- Scoop 1/4 cup of mixture, form into a patty, and place in the skillet. Repeat without overcrowding.
- Cook for 3–4 minutes per side, until golden brown and crisp. Transfer to a paper towel-lined plate.
- Serve hot with avocado, eggs, yogurt, or hot sauce.
Notes
- Use a flax egg (1 tbsp ground flax + 2.5 tbsp water) for an egg-free version.
- Remove moisture from sweet potatoes to prevent sogginess.
- Add greens or shredded cheese for variety.
- Bake at 400°F (200°C) for 25–30 minutes, flipping halfway, for a lighter option.
- Reheat in oven or air fryer for crispness; avoid microwaving.
Nutrition
- Serving Size: 2 hash browns
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
