Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Coarsely grate the sweet potato. Place it in a bowl of cold water, swirl a few times, and then drain. Gently squeeze out excess moisture from the potatoes.
- In a medium bowl, combine the grated sweet potato, grated onion, eggs, flour, and salt. Add pepper to taste.
- Heat the vegetable oil in a large skillet over medium heat.
- Scoop heaping tablespoons of the sweet potato mixture into the hot oil. Gently flatten each scoop with a spatula.
- Cook for about 3-4 minutes until lightly browned. Flip the hash browns and cook for an additional 3-4 minutes, or until browned on both sides. Repeat with the remaining mixture.
- Place the browned hash browns on a baking sheet and bake for 10-12 minutes, or until cooked through.
- Serve your sweet potato hash browns with sour cream, if desired.
Nutrition
Notes
Soaking the sweet potatoes in cold water removes starches, which helps prevent them from becoming gummy. After soaking, drain them well and squeeze out as much water as possible.
Use an oil with a high smoke point; vegetable oil is a good choice.
Ensure the oil is hot before adding the sweet potato mixture to the skillet.
A cast-iron skillet can help make extra crispy hash browns, but it is not required.
Finishing the hash browns in the oven ensures a crispy exterior and a tender interior.