Easy Sweet Potato Hash Browns
Crispy-edged, tender sweet potato hash browns with a hint of smoke and spice. Perfect beside eggs or as a savory side.
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Servings:
Ingredients
Main Ingredients
- 4 cup shredded sweet potatoes, packed about 1.5 lb before grating
- 0.5 cup finely chopped onion
- 2 tbsp cornstarch helps bind and crisp
- 0.75 tsp smoked paprika
- 0.5 tsp garlic powder
- 1 tsp kosher salt use 3/4 tsp if using table salt
- 0.5 tsp black pepper
- 0.25 tsp cayenne pepper optional, for a little heat
- 3 tbsp avocado oil or another neutral oil for frying
- 1 tbsp unsalted butter optional, for extra browning
- 2 tbsp sliced green onions for garnish
Instructions
Preparation Steps
- Grate the sweet potatoes on the large holes of a box grater.
- Toss the shreds with a big pinch of salt and let stand 5 minutes.
- Squeeze out moisture by handfuls, then wring in a clean towel until fairly dry.
- Mix dried sweet potatoes with onion, cornstarch, smoked paprika, garlic powder, remaining salt, pepper, and cayenne.
- Heat the oil in a large skillet over medium to medium-high heat. Add butter and let it foam.
- Scoop 1/3 cup mounds into the pan and press into thin patties with a spatula.
- Cook until deep golden and crisp at the edges, 4–5 minutes per side. Adjust heat as needed.
- Drain on a rack or paper towels and sprinkle with green onions.
- Serve hot with your favorite dipping sauce or a fried egg on top.
Notes
Variation: Add a handful of shredded Parmesan to the mixture for extra savory crunch, or swap smoked paprika for chili powder. To store, refrigerate up to 3 days and re-crisp in a 400°F oven or air fryer for 5–7 minutes.
This recipe is an original creation inspired by classic Easy Sweet Potato Hash Browns flavors. All ingredient ratios and instructions are independently developed.