Description
Enjoy this delicious and crispy sweet potato hash brown recipe!
Ingredients
Scale
- 2 sweet potatoes (peeled and shredded)
- 1 tbsp arrowroot powder (or cornstarch)
- 0 tsp garlic powder
- 0 tsp onion powder
- 0 tsp kosher salt
- 0 tsp ground black pepper
- 2 tbsp oil (divided, for frying)
Instructions
- Peel and shred sweet potatoes using a box grater.
- Transfer shredded sweet potatoes to a clean, lint-free dish towel and squeeze out as much moisture as possible.
- Place shredded sweet potatoes in a bowl. Add arrowroot powder (or cornstarch), garlic powder, onion powder, kosher salt, and ground black pepper; toss until evenly coated.
- Heat 1 tablespoon oil in a large skillet over medium heat.
- Scoop 1/4 cup of the sweet potato mixture into the skillet, pressing with a spatula into rounds about 3/4-inch thick.
- Cook for 3-5 minutes per side, or until golden brown and crispy, adding more oil as needed between batches.
- Transfer cooked hash browns to a paper towel-lined plate to drain excess oil.
Notes
- Make sure to squeeze out all moisture for the crispiest hash browns.
- Leftover hash browns can be stored in the refrigerator and reheated in the skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg