Sweet Potato Hash Browns
Crisp, golden sweet potato hash browns made with grated onion, eggs, a small amount of flour, and simple seasoning. These patties are pan-fried until browned, then finished in the oven for a tender interior and a lightly crisp exterior.
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Ingredients
- 2 large eggs ideally free-range for deeper-colored yolks
- 1 large sweet potato skin removed
- 1/4 teaspoon kosher salt
- 2 tablespoons finely grated onion
- 1 tablespoon all-purpose flour
- 2 tablespoons vegetable oil or another mild neutral oil such as canola
- Black pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Coarsely shred the peeled sweet potato using a grater.
- Transfer the grated sweet potato to a bowl filled with cold water. Stir it gently several times, then pour off the water.
- Press the shredded sweet potato firmly in a clean kitchen towel or paper towels to remove as much moisture as possible.
- In a medium mixing bowl, combine the drained sweet potato with the grated onion, eggs, flour, kosher salt, and black pepper to taste.
- Stir until the mixture is evenly blended and holds together as a uniform hash brown batter.
- Warm the oil in a large skillet set over medium heat.
- Drop heaping tablespoons of the sweet potato mixture into the hot oil.
- Use a spatula to lightly press each portion into an even patty shape.
- Cook the patties for 3–4 minutes, or until the underside becomes lightly browned.
- Turn each hash brown over and cook for another 3–4 minutes, allowing the second side to brown as well.
- As each batch finishes browning, transfer the patties to a baking sheet.
- Place the filled baking sheet in the preheated oven.
- Bake for 10–12 minutes, or until the hash browns are fully cooked and crisp.
- Remove the hash browns from the oven once baking is complete.
- Serve immediately while hot, with sour cream if desired.