Healthy Sweet Potato Hash Browns
A quick and nutritious option for breakfast or brunch, these golden-brown sweet potato hash browns are crispy on the outside and soft on the inside, seasoned perfectly and topped with fresh herbs.
Ingredients
Main ingredients
- 2 large Sweet Potatoes The star of the dish, offering natural sweetness and a silky texture.
- 1 medium Onion, diced Adds a savory depth.
- 2 cloves Garlic, minced Brings fragrant warmth.
- 2 tablespoons Olive Oil Helps achieve perfect crispiness; can substitute with avocado oil.
- to taste Salt and Pepper Essential for enhancing flavors.
- 1 Egg (optional) A delicious protein boost.
- to taste Fresh Herbs (parsley or cilantro) For garnish.
Instructions
Preparation
- Peel and shred the sweet potatoes using a grater or box shredder. Rinse them under cold water to remove excess starch, then pat them dry with a kitchen towel.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute.
- In a large bowl, combine the shredded sweet potatoes, sautéed onions and garlic, salt, and pepper. Mix well.
Cooking
- Increase the heat to medium-high and carefully spoon the mixture into the hot skillet, forming a flat layer. Cook for about 5-7 minutes until the bottom is crispy and golden brown. Flip and cook the other side for another 5-7 minutes.
Serving
- Once browned, remove from the skillet and garnish with fresh herbs. If using eggs, cook them to preference.
Notes
Feel free to swap out ingredients. For added flavor, mix in spices like smoked paprika, cumin, or chili powder. These hash browns can be stored in an airtight container for up to 3 days and freeze well.