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- 2 large sweet potatoes, peeled and grated - 1 small onion, finely chopped - 1 red bell pepper, diced - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1/2 teaspoon ground cumin - Salt and freshly cracked pepper to taste - 2 tablespoons olive oil, divided - Fresh parsley, chopped (for garnish) - Box grater or food processor - Large non-stick skillet - Mixing bowl - Spatula To make the best sweet potato hash browns, you need fresh ingredients. The sweet potatoes give a nice sweetness and a vibrant color. The onion and bell pepper add crunch and flavor. Garlic brings out the best in each bite. I love using smoked paprika for a touch of warmth. Ground cumin adds depth, making the dish more interesting. Don't forget the salt and pepper! They help enhance all the flavors. For tools, a box grater or food processor makes grating easy and quick. A large non-stick skillet is key for cooking without sticking. A mixing bowl helps combine everything well. Finally, a spatula makes flipping the hash browns simple. Gather these ingredients and tools before you start cooking. This will make your cooking process smooth and fun! {{ingredient_image_2}} Peel two large sweet potatoes with a vegetable peeler. You want to remove all the skin. Next, grate the sweet potatoes using a box grater or food processor. This makes them fine and easier to cook. After grating, place the sweet potato in a clean kitchen towel. Twist the towel to squeeze out excess moisture. This step is very important. Less moisture helps the hash browns get crispy. If you skip this, they may turn out soggy. In a large mixing bowl, combine the grated sweet potatoes with the following: - 1 small onion, finely chopped - 1 red bell pepper, diced - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1/2 teaspoon ground cumin - Salt and freshly cracked pepper to taste Mix all ingredients well. Use a spatula or wooden spoon to ensure everything is evenly combined. This way, the flavors spread out well in every bite. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. When the oil shimmers, add half of the sweet potato mixture. Press it down gently into an even layer with a spatula. Cook for about 5-7 minutes until the bottom is golden brown. Carefully flip the hash browns using a large spatula. If you want them crispier, add the remaining tablespoon of olive oil around the skillet edges. Cook for another 5-7 minutes until the second side is golden and crispy. Once both sides are done, remove the hash browns. Place them on a plate lined with paper towels to absorb any extra oil. If you have more mixture left, repeat this cooking process. Enjoy your crispy sweet potato hash browns! To get your sweet potato hash browns crispy, removing moisture is key. After grating, place the sweet potato in a clean towel. Squeeze out as much moisture as you can. This step is vital. If your hash browns are wet, they will steam instead of crisp. When cooking, use enough oil. I recommend two tablespoons for the best texture. Heat the oil until it shimmers. Then, add your mixture in a single layer. Cook for about 5-7 minutes before flipping. If they feel soft, give them more time. Crispiness comes from patience. Spices make your hash browns pop! I love using smoked paprika and ground cumin. They add a warm, smoky flavor. You can also try garlic powder or chili powder for heat. Don’t forget to season with salt and pepper to taste. For added nutrition, mix in some spinach or kale. These greens cook down well and add color. You can also toss in some shredded carrots for a sweet twist. Feel free to get creative! How you serve your hash browns matters. Use a colorful plate to make them stand out. Sprinkle chopped parsley on top for a fresh look. Serving alongside a poached egg or sliced avocado makes it more filling. The creamy avocado adds great flavor. You can also add a dollop of Greek yogurt for creaminess. Enjoy your beautiful, crispy hash browns! Pro Tips Remove Excess Moisture: Squeezing out the moisture from the grated sweet potatoes is essential for achieving that perfect crispy texture. Use a Non-Stick Skillet: Cooking in a non-stick skillet helps prevent the hash browns from sticking and ensures an easy flip. Press Down for Crispiness: Gently pressing down the mixture in the skillet helps create a uniform surface, resulting in even cooking and crispiness. Garnish for Flavor: Fresh parsley not only adds a pop of color but also enhances the flavor profile, making your hash browns more appealing. {{image_4}} You can easily change the sweet potato hash browns. For example, try using zucchini or carrots. They add different tastes and textures. Grate these veggies just like sweet potatoes. This keeps the cooking process simple. You can also switch up the spices. Instead of smoked paprika, use chili powder for heat. Or, try Italian herbs like oregano or basil for a fresh twist. This lets you customize the flavor to your liking. You have options when cooking sweet potato hash browns. You can bake or air fry them. Baking gives a softer texture, while air frying makes them extra crispy. If you bake, set your oven to 425°F. Spread the mixture on a lined baking sheet. Bake for about 25-30 minutes, flipping halfway through. For air frying, preheat your air fryer to 375°F. Cook for about 15 minutes, shaking the basket halfway. Adjust cooking times based on how crispy you want them. Keep an eye on them to avoid burning. Serving sweet potato hash browns can be fun. Pair them with a protein like eggs or bacon. This makes a filling meal. You can also add a side of fruit for color and freshness. For brunch, serve hash browns on a colorful plate. Top with a poached egg or slices of avocado. This not only looks great but adds nutritious value. You can even sprinkle extra herbs for an eye-catching finish. Store leftovers in an airtight container. This keeps them fresh and tasty. Place the container in the fridge. Use the hash browns within 3 days for the best flavor. If you need to keep them longer, freezing is a great option. To reheat, use a skillet for the best texture. Heat the skillet over medium heat. Add a little olive oil for crispiness. Cook until warmed through, around 5 minutes. You can also use a toaster oven. This helps keep the hash browns crispy. Avoid microwaving, as it makes them soggy. To freeze sweet potato hash browns, let them cool completely first. Spread them on a baking sheet in a single layer. Freeze them for about 1-2 hours. Once frozen, transfer them to a freezer bag. Remove as much air as possible to prevent freezer burn. For thawing, place them in the fridge overnight. Reheat them in a skillet as mentioned before. This keeps them crispy and delicious! Yes, you can prepare these hash browns in advance. Grate the sweet potatoes and mix them with the other ingredients. Store the mixture in an airtight container in the fridge for up to two days. When ready to cook, heat your skillet and follow the recipe steps. For reheating, use a skillet to regain crispiness. You can also bake them in the oven at 375°F for about 10 minutes to warm through. To get that perfect crisp, moisture removal is key. After grating, squeeze the sweet potatoes in a clean towel to remove excess liquid. This step helps achieve a golden brown texture. Use a non-stick skillet and heat the oil well before adding the mixture. Flatten the hash browns in the pan to ensure even cooking. Flip carefully, adding more oil if needed to crisp the edges. Sweet potato hash browns are often healthier than regular ones. They have more fiber and vitamins like A and C. Sweet potatoes can help with digestion and improve your immune system. Regular hash browns, made from white potatoes, are higher in starch and lower in nutrients. Choosing sweet potatoes gives you a tasty way to boost your health while enjoying a classic dish. Yes, you can use frozen grated sweet potatoes. Just make sure to thaw and drain them well before cooking. Excess moisture will affect the crispiness of your hash browns. After draining, follow the recipe as usual. Frozen options can save time, but fresh sweet potatoes usually offer better flavor and texture. Sweet potato hash browns are versatile. Serve them as a breakfast side with eggs or avocado for a nutritious meal. They pair well with salsa, sour cream, or Greek yogurt. For lunch or dinner, enjoy them alongside grilled meats or veggies. Garnish with fresh herbs like parsley for a pop of color and flavor. To wrap up, we covered how to make delicious sweet potato hash browns. We discussed the key ingredients, tools needed, and a simple cooking process. I shared tips to get them crispy and ideas for fun variations. Don't forget the importance of proper storage, whether in the fridge or freezer. You can enjoy these hash browns for any meal. With these insights, you can create a tasty and nutritious dish that everyone will love. Enjoy experimenting in your kitchen!

Deliciously Crispy Sweet Potato Hash Browns

A delightful and crispy breakfast option made with grated sweet potatoes and colorful vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 large sweet potatoes, peeled and grated
  • 1 small onion, finely chopped
  • 1 medium red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • to taste Salt and freshly cracked pepper
  • 2 tablespoons olive oil, divided
  • to taste Fresh parsley, chopped (for garnish)

Instructions
 

  • Start by peeling the sweet potatoes. Grate them using either a box grater or a food processor. Once grated, place the sweet potato in a clean kitchen towel or cheesecloth and twist to squeeze out as much excess moisture as possible. This step is crucial for achieving crispy hash browns.
  • In a large mixing bowl, combine the grated sweet potatoes, finely chopped onion, diced red bell pepper, minced garlic, smoked paprika, ground cumin, and a generous pinch of salt and pepper. Stir the mixture well until all ingredients are thoroughly combined and evenly coated.
  • Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Once the oil shimmers, add half of the sweet potato mixture to the skillet. Use a spatula to press it down gently into an even layer. Cook for about 5-7 minutes, or until the bottom is a beautiful golden brown.
  • Carefully flip the hash browns using a large spatula. If needed, add the remaining tablespoon of olive oil around the edges of the skillet to enhance crispiness. Continue to cook for an additional 5-7 minutes, allowing the second side to also become golden and crispy.
  • Once both sides are crisped to perfection, remove the hash browns from the skillet and transfer them to a plate lined with paper towels to absorb any excess oil. If there's more mixture left, repeat the cooking process with the remaining sweet potato mixture.
  • For a finishing touch, garnish your crispy sweet potato hash browns with freshly chopped parsley before serving warm.

Notes

For extra flavor, consider serving with a poached egg or avocado.
Keyword breakfast, hash browns, sweet potato, vegetarian