Quick & Easy Sweet Potato Hashbrowns
Kathleen R. Coffey
Golden, crispy sweet potato hashbrowns made with grated sweet potato, onion, and eggs, pan-fried to perfection and finished in the oven for a tender inside and crunchy outside. A wholesome and flavorful dish that works well for any meal.
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Breakfast, Side Dish
Cuisine American
- 1 large sweet potato peeled (about 3½ cups grated)
- 2 tablespoons grated onion
- 2 large eggs
- 1 tablespoon all-purpose flour
- ¼ teaspoon kosher salt or to taste
- 2 tablespoons vegetable oil or as needed for frying
- Freshly ground black pepper to taste (optional)
Prepare the Sweet Potato: Begin by thoroughly peeling one large sweet potato. Using a sharp vegetable peeler will make this easier and quicker. Once peeled, use a box grater to coarsely shred the sweet potato into a large mixing bowl. The coarse texture is important to achieve the ideal crispy exterior and tender inside. Avoid shredding too finely, as this can lead to a mushy final product. Remove Excess Moisture: Fill the bowl with cold water, submerging the shredded sweet potatoes completely. Swirl the potatoes gently in the water several times to loosen starches and excess sugars that can cause sogginess during cooking. After swirling, carefully drain the water using a fine mesh strainer or colander. Next, place the grated sweet potatoes in a clean kitchen towel or paper towels and press firmly to squeeze out as much moisture as possible. This step is crucial to ensure crisp hashbrowns rather than soggy ones. Mix the Ingredients: Return the dried sweet potato shreds to a medium mixing bowl. Add 2 tablespoons of freshly grated onion, 2 large eggs, 1 tablespoon of all-purpose flour, and ¼ teaspoon of kosher salt. Season with freshly ground black pepper to your preference. Using a sturdy spoon or spatula, gently fold and combine all the ingredients until evenly distributed. The eggs and flour act as binding agents, holding the hashbrowns together during cooking. Preheat the Cooking Surface: Place a cast iron skillet or heavy-bottomed frying pan over medium heat. Pour in approximately 2 tablespoons of vegetable oil, ensuring the oil coats the entire bottom surface of the pan evenly. Heat the oil until shimmering but not smoking, indicating it has reached the right temperature for frying. Properly preheated oil is essential for creating that golden, crispy crust. Form and Fry Hashbrowns: Using a heaping tablespoon, scoop portions of the sweet potato mixture and carefully place them into the hot skillet.Immediately press each scoop gently with a spatula to flatten them into roughly 2 to 3-inch patties about ½ inch thick. Avoid overcrowding the pan, allowing space for easy flipping.Cook the patties undisturbed for 3 to 4 minutes on the first side, until the bottoms develop a deep golden-brown color and release easily from the pan. Flip and Finish Pan-Frying: Carefully slide the spatula under each hashbrown and flip them to cook the other side. Continue frying for an additional 3 to 4 minutes, maintaining a medium heat to prevent burning while ensuring thorough cooking. The hashbrowns should develop an evenly browned, crisp crust on both sides. If necessary, adjust the heat slightly to keep the oil temperature steady. Transfer to Oven for Finishing: Once all the hashbrowns are browned, transfer them onto a rimmed baking sheet lined with parchment paper or lightly greased. Space them out so air can circulate around each patty, which helps maintain crispness. Place the baking sheet in a preheated oven at 350°F (175°C). Bake for 10 to 12 minutes to ensure the hashbrowns are fully cooked inside, tender, and piping hot without becoming greasy. Serve and Enjoy: Remove the hashbrowns from the oven and transfer them to a serving platter. These sweet potato hashbrowns are delicious served warm with a dollop of sour cream or your favorite dipping sauce. They pair wonderfully with eggs, fresh salads, or roasted vegetables, making for a satisfying breakfast, brunch, or side dish.
- Soak grated sweet potatoes in cold water to remove excess starch and prevent sogginess.
- Thoroughly squeeze out moisture after soaking to ensure crisp hashbrowns.
- Use a cast iron skillet or heavy-bottomed pan for even heat and better browning.
- Heat oil until shimmering before adding the potato mixture to create a crispy crust.
- Avoid overcrowding the pan to maintain consistent heat and prevent steaming.
- Finish cooking the hashbrowns in a 350°F oven to ensure a tender interior and extra crispness.
- Adjust seasoning gradually, as sweet potatoes naturally add sweetness to the dish.
- Use vegetable oil or another high smoke point oil for frying to avoid burning.