Healthy Sweet Potato Hash Browns
Enjoy a healthy and delicious twist on traditional hash browns made with sweet potatoes, offering a satisfying crunch and rich flavor.
Ingredients
Main Ingredients
- 2 large sweet potatoes Feel free to substitute with butternut squash or zucchini.
- 1 small onion Shallots or green onions can be used for a milder taste.
- 2 tablespoons olive oil Coconut oil or avocado oil can be used as alternatives.
- to taste Salt
- to taste Pepper
- optional spices (paprika, garlic powder, or your choice) Experiment with different herbs and spices!
Instructions
Preparation
- Begin by ensuring your kitchen counter is clean and all your tools are handy.
- Grab a box grater or food processor for grating the sweet potatoes, a chopping board, and a skillet for cooking.
- Wash the sweet potatoes under cool water and peel them.
Cooking
- Peel the sweet potatoes carefully with a vegetable peeler, then grate them into fine shreds.
- Finely chop the small onion.
- In a large mixing bowl, combine grated sweet potatoes and chopped onion. Add olive oil, salt, pepper, and any optional spices, mixing until well combined.
- Heat a large skillet over medium heat and add a teaspoon of olive oil.
- Form the sweet potato mixture into small patties, using about ΒΌ cup of the mixture for each patty.
- Carefully place the patties in the skillet and cook for about 4-5 minutes or until golden brown and crispy.
- Flip the patties carefully and cook the other side for another 4-5 minutes until crispy.
- Place cooked hash browns on a paper towel-lined plate to drain excess oil.
- Serve hot and enjoy with toppings like avocado, salsa, or herbs.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months. Reheat in a skillet for best results.