Sweet Potato Hash Browns

Sweet potato hash browns are one of my favorite ways to use these tasty potatoes! Perfect for breakfast, brunch, or dinner, these delicious potato patties are fried to crisp perfection, then baked for a tender interior.

Prep: 15

Cook: 30

Total: 45

Yield:12 hash browns

Equipment

Oven
baking sheet
parchment paper
Large bowl
Large skillet

Ingredients

2 medium sweet potatoes peeled, shredded
2 large eggs
2 tablespoons flour see Notes
¼ teaspoon kosher salt
avocado oil for frying

Instructions

Preheat oven to 350° Fahrenheit. Line baking sheet with parchment paper and set aside.
In large bowl, mix together shredded sweet potatoes, eggs, flour, and salt.
Heat approximately 2 tablespoons oil in large skillet over medium-high heat. When hot, drop roughly 3 1-tablespoon portions of sweet potato mixture into oil and flatten each.
Fry hash browns 2 to 3 minutes, then flip and fry 2 to 3 additional minutes, or until browned and crispy. Add more oil to skillet as needed.
Transfer fried hash browns to baking sheet lined with parchment paper and repeat until all sweet potato mixture is fried. Place baking sheet in oven and bake 8 to 10 minutes or until potatoes are cooked through, then remove from oven. Serve warm with desired sides or toppings.

Notes

Make it Gluten Free: Use gluten-free all-purpose flour.

Recipe yields approximately 12 hash browns. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 hash brown out of 12 using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 12. Result will be the weight of one serving.

Nutrition

Recipe By:Jasmine Comer