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Crispy Sweet Potato Hash Browns Recipe: Golden, Easy, and Delicious

Crispy Sweet Potato Hash Browns Recipe

Thin, golden sweet potato hash brown patties with crisp edges and tender centers. They are made with simple pantry ingredients and are delicious with eggs, Greek yogurt, scallions, hot sauce, or avocado.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium, about 1 1/2 pounds (680 g) Sweet potatoes, peeled
  • 1/2 Small yellow onion, finely grated or minced
  • 1 Large egg
  • 1/4 cup (30 g) All-purpose flour
Seasoning
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/4 teaspoon Smoked paprika, optional
For Cooking
  • 3-4 tablespoons Neutral cooking oil, such as canola, vegetable, or avocado oil

Method
 

Step-by-Step
  1. Coarsely grate the peeled sweet potatoes. Transfer them to a clean kitchen towel or cheesecloth and squeeze firmly until as much moisture as possible has been removed.
  2. Combine the grated sweet potato, onion, egg, flour, kosher salt, black pepper, and smoked paprika in a mixing bowl. Stir until the ingredients are evenly distributed and the shreds are lightly coated.
  3. Heat about 1 tablespoon of oil in a large nonstick or well-seasoned cast-iron skillet over medium to medium-high heat. The oil should be hot before the patties go into the pan.
  4. Scoop approximately 1/4 cup of the mixture into the skillet for each hash brown. Flatten each portion into a thin patty about 1/4 inch thick, leaving space between the patties.
  5. Cook the patties in batches for about 3–4 minutes per side, adding more oil as needed. Turn them when the underside is deeply golden brown, and continue cooking until both sides are crisp.
  6. Transfer the cooked hash browns to a paper-towel-lined plate or wire rack. Serve immediately while the edges are at their crispest.

Notes

Squeeze the grated sweet potatoes very thoroughly and keep the patties thin. Do not overcrowd the skillet, because a lower pan temperature can produce soft hash browns. For a gluten-free variation, some cooks replace the flour with 2 tablespoons cornstarch.