Sweet Potato Hash Browns are a lovely alternative to traditional hashbrowns with eggs at breakfast or can be pulled out for the evening and paired with a vegetable and poultry, as shown here. They play well with yolks and are delicious in the evening as well. These would also taste fabulous with a cream fraiche if you tolerate dairy!
A thank you to My Sequined Life for the backbone of this recipe, which I played with because I have a hard time following any recipe precisely!
- 1 large sweet potato (or 2 small/medium), peeled and grated
- 3/4 tsp salt
- 1/2 tsp. freshly ground pepper
- 1/2 tsp. dried onion flakes (or use onion powder)
- 1/4 tsp ground black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp curry powder
- 1 extra large chicken or duck egg *optional*
- 1 tbsp coconut oil, to grease the cookie sheet
- Preheat oven to 425 degrees F.
- Peel and grate sweet potato(es) using a box grater. Add the grated sweet potato to a colander and thoroughly rinse to get rid of the excess starch. The water will be cloudy and slightly orange at first; rinse until the water is clear.
- Dry the shreds at much as possible. The quickest way is to add the shredded sweet potato to a salad spinner. Alternatively (or additionally), place the shreds between two layers of paper towels and squeezed out any excess moisture.
- Add shreds to a bowl and sprinkle salt, onion flakes, black pepper, paprika, and curry powder. Add egg, which will help bind the patties you’ll form. Mix well to combine.
- Generously grease a baking sheet with coconut oil. Form rough “patties” with the potato shreds and place them evenly spaced on the baking sheet.
- Cook in the 450 degree oven for about 7-10 minutes, and then remove. Reduce oven temperature to 350 degrees F.
- Flip sweet potato patties over, pressing gently down on each to flatten.
- Place patties back in the oven and bake for an additional 15-20 minutes, or until the hash browns have browned nicely around the edges. Let cool on the baking sheet.