Let Me Tell You About Healthy Sweet Potato Hash Browns
Okay, so I first made these healthy sweet potato hash browns one Saturday morning, honestly, just trying to clean out the fridge. My youngest saw the orange shreds and told me, “Mum, that can’t be normal hash browns” (which, fair play, because she’d only ever seen the beige ones in hotel buffets). Was I a little skeptical? Absolutely. But one taste and—poof—she’s been asking for them on the regular ever since. I never used to get excited about hash browns, but turns out, sweet potatoes just do things to breakfast that regular potatoes wish they could. Plus you’re sneaking in veggies before noon, so, win-win.
Why You’ll Want to Make These (A Lot)
I make these when I need a breakfast that sounds fancy but is really just “grate, mix, fry, done.” My family goes bonkers for these because they’re crispy on the outside, sort of soft (but not mushy, unless I really get distracted) on the inside, and they’ve got a sweet-salty thing going on that plain old spuds just don’t hit. Honestly, sometimes I throw in a handful of diced red pepper just because it makes me feel like I've done something chef-y. And if you’ve ever tried grating sweet potatoes without making a massive orange mess, trust me, the effort is totally worth it.
What You’ll Need (And What I Sometimes Sub In)
- 2 medium sweet potatoes (you can use yams, but they tend to be a bit stringy—your call!)
- ½ small onion, finely diced (my grandmother always insisted on Spanish onions, but any old onion will do)
- 1 egg (sometimes I skip it and just use a tablespoon of flour if I’m all out—works surprisingly well!)
- 2 tablespoons all-purpose flour (I go with chickpea flour if I feel ambitious or vaguely health-conscious that morning)
- Big pinch of salt (I once misread “pinch” as “bunch”—don’t recommend that...)
- ¼ teaspoon black pepper (or more—you do you)
- ¼ teaspoon smoked paprika (I tried sweet paprika once and nobody noticed, so don’t stress)
- 2-3 tablespoons olive oil (I know someone who swears by coconut oil, but that’s not really my jam)
Let’s Make ‘Em (It’s Easier Than You’d Think)
- Peel your sweet potatoes. Grab a box grater (or food processor if you’re not in the mood for a workout) and shred them into a big bowl. Side note: Don’t fret if you lose a chunk—they’re slippery little devils.
- Toss in the diced onion, egg, flour, salt, pepper, and smoked paprika. Stir it all up with a fork (or your hands—I won’t tell). This is where I usually sneak a taste. If it’s bland, chuck in a little more salt.
- Heat a good slug of olive oil in a big frying pan over medium heat; not too hot or you’ll end up with burnt bits and raw middles (been there, not fun).
- Spoon the mixture into the pan in little heaps. Flatten gently with a spatula. They don’t need to be perfect circles—mine somehow always end up looking like lopsided hockey pucks.
- Cook for about 3-4 minutes on one side until you see those golden crispy edges. Flip carefully! If some fall apart, just squish ‘em back together. Don’t panic if the edges go a bit bonkers.
- Another 2-3 minutes on the flip side should do it. I tend to err on the side of slightly overdone—crispy trumps soggy, any day.
- Drain on a little kitchen paper, sneak one before the kids see, and serve piping hot.
Some Notes That Might Actually Help
- If your hash brown mix is way too wet, just sprinkle in a smidge more flour. Actually, I find it works better if you let the grated sweet potato sit for 10 minutes and then squeeze out the extra moisture (which, weirdly, I sometimes forget). The less water, the crispier your results.
- Preheating the pan well makes a surprising difference—don’t try to rush this or you’ll get that “meh” texture.
Variations I’ve Tried (Plus One That Went, Let's Say, South)
- Chopped scallions mixed in for extra zing—this is a winner, especially with a dollop of yogurt on top.
- A dash of cayenne instead of smoked paprika gives it a kick, but go easy unless you enjoy the feeling of a mouth on fire before 9am.
- I tried grating in a carrot once... it was okay? Not amazing, but not tragic. Wouldn’t rush to do it again.
Do You Really Need Fancy Gear?
Box grater, frying pan, spatula. That’s it. Don’t have a box grater? I’ve actually used a vegetable peeler in a pinch. Slow, but it gets you there. Food processor’s great, but then there’s more washing up and honestly—who can be bothered early in the morning?
How to Store (If There’s Any Left)
Just chuck any leftovers into a container and refrigerate for up to two days (though honestly, in my house it never lasts more than a day). They reheat best in the oven or toaster oven; microwaving makes them a bit sad and floppy, but edible if you’re desperate.
How I Love to Serve These
I always put a pile of these on a plate with a fried egg on top. Sometimes a bit of avocado too, if one hasn’t met a tragic end in the bottom of the fruit bowl. At brunch, I’ve even been fancy enough to serve them with smoked salmon, but usually it's ketchup or hot sauce—my eldest drowns them, but I bite my tongue (most of the time).
Pro Tips From Someone Who’s Messed Up a Few
- Don’t crowd the pan. I once tried to do the whole batch at once, ended up with a congealed orange mess. Patience, patience.
- If you skip the squeeze step (remember, after grating?) they’ll be soggy. I promise, it’s worth the extra five minutes.
- Pre-mixing the batter and letting it sit for a while makes things stick better. Or maybe that's just my imagination; either way, it hasn’t hurt.
FAQs—You Asked, I Answered
- Can I bake these instead of frying? Sure thing, but they won’t get quite as crispy. 425°F for about 20 minutes on a lined sheet. Flip halfway—then cross your fingers.
- Are these actually healthy? Well, “healthy” is a relative term but sweet potatoes do have more fiber and vitamins than regular spuds. Plus you’re controlling the oil situation (unlike the drive-thru...)
- Can I freeze them? You can, though the texture’s a tiny bit off when reheated. If you do, let them cool completely and wrap each in parchment first.
- What if my mixture is super runny? Add a sprinkle more flour or squeeze out juice. Happens all the time. No shame!
- Do they keep their crisp if made ahead? Not totally, but a few minutes in a hot oven helps. I think this tastes better the next day actually—just me?
Oh, and one last thing—I always manage to get a little sweet potato under my nails when I make these. It’s a souvenir of sorts. Just remember to check your reflection before heading out, or you’ll be explaining orange fingertips everywhere you go. Enjoy!
Ingredients
- 2 medium sweet potatoes (you can use yams, but they tend to be a bit stringy—your call!)
- ½ small onion, finely diced (my grandmother always insisted on Spanish onions, but any old onion will do)
- 1 egg (sometimes I skip it and just use a tablespoon of flour if I’m all out—works surprisingly well!)
- 2 tablespoons all-purpose flour (I go with chickpea flour if I feel ambitious or vaguely health-conscious that morning)
- Big pinch of salt (I once misread “pinch” as “bunch”—don’t recommend that...)
- ¼ teaspoon black pepper (or more—you do you)
- ¼ teaspoon smoked paprika (I tried sweet paprika once and nobody noticed, so don’t stress)
- 2-3 tablespoons olive oil (I know someone who swears by coconut oil, but that’s not really my jam)
Instructions
-
1Peel your sweet potatoes. Grab a box grater (or food processor if you’re not in the mood for a workout) and shred them into a big bowl. Side note: Don’t fret if you lose a chunk—they’re slippery little devils.
-
2Toss in the diced onion, egg, flour, salt, pepper, and smoked paprika. Stir it all up with a fork (or your hands—I won’t tell). This is where I usually sneak a taste. If it’s bland, chuck in a little more salt.
-
3Heat a good slug of olive oil in a big frying pan over medium heat; not too hot or you’ll end up with burnt bits and raw middles (been there, not fun).
-
4Spoon the mixture into the pan in little heaps. Flatten gently with a spatula. They don’t need to be perfect circles—mine somehow always end up looking like lopsided hockey pucks.
-
5Cook for about 3-4 minutes on one side until you see those golden crispy edges. Flip carefully! If some fall apart, just squish ‘em back together. Don’t panic if the edges go a bit bonkers.
-
6Another 2-3 minutes on the flip side should do it. I tend to err on the side of slightly overdone—crispy trumps soggy, any day.
-
7Drain on a little kitchen paper, sneak one before the kids see, and serve piping hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. 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 the desired number of servings. Result will be the weight of one serving.
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