🍠What Makes This Recipe So Good
Sweet potato hash browns are a delicious, nutritious shredded potato patty. They’re super easy to make, and you can season them any way you like. Add in a little rosemary, garlic powder, or onion powder. If you want to keep things simple you can even just use salt and pepper. These hash browns fry up beautifully, without falling apart! The end result is an amazingly crispy crust with a tender sweet potato interior. Dollop a little sour cream on top and you’ve got all the best textures, all in one recipe. Wondering when to eat sweet potato hash browns? Whenever you want! They’re perfect for breakfast or brunch, or you can enjoy them for dinner in place of baked potatoes or roasted potatoes!
👩🏼‍🍳 Chef’s Tips
The easiest way to shred sweet potatoes is to use a food processor with the shredding blade. If you don’t have a food processor, though, you can shred the potatoes by hand! Use a grater and shred the potatoes over a large bowl. Be careful not to cut yourself! Sweet potato hash browns is a two-step process when it comes to the actual cooking. First, you’ll quickly fry them in a pan. Then, you’ll bake all of the fried patties in the oven. This way you get the perfect hash brown texture – crispy outside, but tender (and fully cooked) inside. The soft sweet potatoes can burn easily on the stove, so it’s important to make sure your pan isn’t too hot. Also, to get a really gorgeous, crispy crust on the hash browns, you’ll want to remove as much moisture as possible from the shredded sweet potatoes. Just give them a squeeze with paper towels and you’ll be good to go.
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