Description
Whip up these delicious Healthy Sweet Potato Hash Browns for a nutritious and flavorful breakfast or side dish. Naturally sweet, packed with vitamins, and wonderfully crispy!
Ingredients
Scale
- 2 medium sweet potatoes (about 1.5 lbs total), peeled and grated
- 1 tablespoon olive oil or avocado oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: Pinch of cayenne pepper for a little heat
- Optional: Fresh chives or parsley, chopped, for garnish
Instructions
- 1. Peel and grate the sweet potatoes using a box grater or food processor.
- 2. Place grated sweet potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible. This is crucial for crispiness.
- 3. In a medium bowl, combine the squeezed sweet potatoes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Add cayenne if desired. Toss to coat evenly.
- 4. Heat a large non-stick or well-seasoned cast-iron skillet over medium-high heat. Add a little extra oil if needed.
- 5. Add the seasoned sweet potato mixture to the hot skillet and spread into an even layer, pressing down gently.
- 6. Cook for 5-7 minutes on the first side, or until golden brown and crispy.
- 7. Carefully flip the hash browns (using two spatulas if needed) and cook the second side for another 5-7 minutes until golden brown and cooked through.
- 8. Remove from skillet, cut into portions if desired, and garnish with fresh herbs if using.
Notes
Allow cooked hash browns to cool completely before storing in an airtight container in the refrigerator for 3-4 days. Reheat in a skillet for best crispy results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 6g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 2g