Hash browns made healthier with sweet potatoes. They’re crispy and crunchy and perfect for breakfast & brunch.
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 minutes
2 medium sweet potatoes [peeled and shredded]
1/4 c. sweet white onion [chopped]
4 garlic cloves [minced]
1 1/2 Tbsp. olive oil
1/4 c. gluten-free flour
1 tsp. sea salt
1/2 tsp. fresh ground black pepper
olive oil for frying
Wash and peel sweet potatoes, then shred them. Using a colander, rinse the sweet potatoes until the water runs mostly clear. Squeeze the rinsed potatoes to remove excess water and empty them into a medium bowl.
Add onion, flour, garlic, salt, pepper, and 1 1/2 tablespoons of olive oil to the sweet potatoes and mix everything well.
Add 2 tablespoons of olive oil or coconut oil to a cast iron or regular skillet and heat on medium-high. Test the pan by tossing in a couple of sweet potato shreds — if it crackles, the pan is ready. Use a ¼ cup to measure the sweet potato into the pan and then use a spatula to flatten them out.
Cook for 3 minutes, then flip and cook for 2 more. You may need to vary the cooking time depending on your skillet and stove. Golden to medium brown and crispy is what you’re going for.
As you finish the patties, remove them from the skillet and allow them to cool for a few minutes on a paper towel-lined plate.