Description
Healthy Sweet Potato Hash Browns offer a delicious and nutritious twist on the classic hash brown. With their crispy edges and sweet, soft centers, these hash browns are perfect for breakfast or as a delightful side dish. Easy to prepare and bursting with flavor, they can be enjoyed alongside eggs or served at dinner, ensuring every bite is a crunchy delight.
Ingredients
Scale
- 2 medium sweet potatoes (about 400g), peeled and shredded
- 2 tablespoons olive oil
- 1 small onion (about 100g), finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Instructions
- Peel and shred the sweet potatoes using a box grater or food processor.
- Squeeze out excess moisture from the shredded sweet potatoes using a clean kitchen towel—this is essential for achieving crispiness.
- In a large bowl, combine the shredded sweet potatoes, chopped onion, olive oil, garlic powder, salt, and pepper; mix well.
- Heat a non-stick skillet over medium heat and add a splash of olive oil. Scoop about half a cup of the mixture into the skillet for each hash brown.
- Cook for 4-5 minutes on each side until golden brown and crispy. Flip carefully with a spatula.
- Once cooked, transfer to paper towels to absorb excess oil and serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added flavor, consider mixing in diced bell peppers or herbs like rosemary. Leftover hash browns can be stored in an airtight container in the fridge for up to three days and reheated in a skillet until crispy.