Description
These healthy sweet potato hash browns are crispy on the outside, tender on the inside, and packed with flavor. A simple, nutrient-dense upgrade to classic hash browns, perfect for breakfast, brunch, or meal prep. They’re easy to make, versatile, and will make your mornings exciting again.
Ingredients
Sweet potatoes: 2 large (about 1.5 lbs), peeled
Yellow onion: 1 small, finely diced
Avocado oil or olive oil: 2 tablespoons
Smoked paprika: 1 teaspoon
Garlic powder: 1/2 teaspoon
Onion powder: 1/2 teaspoon
Salt and black pepper: to taste
Optional add-ins: 1 chopped bell pepper, 2 cloves minced garlic, pinch of cayenne
Instructions
1. Grate the sweet potatoes using the large holes on a box grater.
2. Squeeze out as much moisture as possible using a clean towel.
3. In a large bowl, toss the dried sweet potato shreds with diced onion, oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Add optional ingredients if desired.
4. Heat a large skillet over medium-high heat until hot.
5. Spread the potato mixture evenly in the skillet, pressing down firmly. Cook undisturbed for 5-7 minutes.
6. Flip the hash browns in quarters and cook an additional 5-7 minutes until golden and crispy.
7. Serve immediately, optionally topped with a fried egg, avocado, or your favorite breakfast sides.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet, toaster oven, or air fryer to maintain crispiness; avoid the microwave.
Do not overcrowd the pan when cooking; cook in batches if necessary.
Ensure potatoes are fully dried before cooking to achieve a crispy texture.
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Category: Breakfast, Side, Healthy
- Method: Pan-Fry
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg