Hash browns made from sweet potatoes are incredibly tasty, healthful, and a beloved breakfast option for the whole family. They go great with fried eggs, poached eggs, or boiled eggs - take your pick! They are gluten-free, vegan, and paleo-friendly.
Are you looking for a delicious and healthy breakfast recipe that's sure to be a family favorite? Have you considered sweet potato hash browns? They go well with any kind of egg and are gluten-free, vegan, and paleo-friendly. Today, I'm excited to show you how to make even more delicious sweet potato hash browns that are healthier than ever before.
One of the things I love about this recipe is how simple it is to make. And I prefer when they're less structured and fall apart loosely, giving them a more rustic feel. That's precisely our goal for today. Start by using a box grater to grate one medium sweet potato and one shallot finely. Or, to make life even simpler, use a food processor with a grater attachment.
Hash browns should be fried in oil in a skillet for a few minutes on each side. To get the finest flavor, wait until the edges are crispy and browned before turning. For a hearty breakfast, top these delectable sweet potato hash browns with some sautéed spinach in garlic and some breakfast sausage. You can also serve them as a side dish to scrambled eggs.
There are countless alternatives! What are you still holding out for? Try this recipe for a tasty and healthful breakfast that will quickly become a family favorite.
Sweet Potato Hash Browns
How to Refrigerate Sweet Potato Hash Browns:
Put the sweet potato hash browns in an airtight container after allowing them to cool fully at room temperature. Put the container into the fridge. Hash browns made with sweet potatoes may stay in the fridge for up to 4 days.
How to Freeze Sweet Potato Hash Browns:
- Let the sweet potato hash browns reach room temperature entirely.
- On a parchment-lined baking sheet, spread out the hash browns.
- Then take the baking sheet, and freeze the hash browns for a couple of hours or until completely frozen.
- Put the frozen hash browns in a zip-top freezer bag or an airtight container.
- Date and contents should be written on the container or bag.
- Hash browns made from sweet potatoes may be frozen for up to three months.
How to Reheat Sweet Potato Hash Browns (If Required):
- Take the sweet potato hash browns out of the fridge or freezer and let them come to room temperature.
- Put a little oil in a pan and heat it over medium heat.
- Place the sweet potato hash browns in the skillet and cook for 2-3 minutes on each side or until heated through.
- Alternatively, preheat the oven to 375°F (190°C) and place the sweet potato hash browns on a baking sheet. Bake it for about 10-15 minutes.
- It's done. Serve the reheated sweet potato hash browns immediately.
Sweet potato hash browns are a healthy and delicious breakfast option that can be made in just a few simple steps. These are ideal for everyone because they are paleo, vegan, and gluten-free. They may be a side dish for your preferred breakfast dish or served with any kind of egg. Also, they may be frozen or refrigerated for later use, making them a practical and simple alternative for meal preparation.
Can I use a different type of oil to cook sweet potato hash browns?
Yes, you can use any type of oil that you prefer, such as olive oil, coconut oil, or vegetable oil.
How do I reheat sweet potato hash browns?
You can reheat sweet potato hash browns by either cooking them in a skillet with a small amount of oil for 2-3 minutes on each side or by baking them in the oven at 375°F (190°C) for 10-15 minutes.
Sweet Potato Hashbrowns
- 1 large sweet potato peeled, about 3½ cups
- 2 tablespoons onion grated
- 2 eggs
- 1 tablespoon flour
- ¼ teaspoon kosher salt or to taste
- 2 tablespoons vegetable oil or as needed
- Preheat oven to 350°F.
- Coarsely grate the potato and place in a bowl of cold water. Swirl a few times and drain. Gently squeeze out moisture from the potatoes.
- Combine potato, onions, eggs, flour, salt & pepper to taste in a medium bowl.
- Heat oil in a large skillet over medium heat.
- Scoop heaping tablespoons of the potato mixture onto the hot oil and gently flatten with a spatula.
- Cook until lightly browned, about 3-4 minutes. Flip and cook an additional 3-4 minutes or until browned. Repeat with remaining batter.
- Place browned hashbrowns on a baking sheet and bake 10-12 minutes or until cooked through.
- Serve with sour cream.