These Sweet Potato Hash Brown Patties are crispy on the outside, and bursting with flavour on the inside. Say hello to your new favourite breakfast!
Personally, if a hot breakfast doesn’t have hash browns, it ain’t a hot breakfast. Beyond the bacon, beyond the eggs, hash browns are by far my favourite breakfast item. Of course hash browns are usually made with white potatoes, but today I though I’d mix things up. Follow me…
Crispy Sweet Potato Hash Browns
Unlike regular hash browns, sweet potato hash browns are really tricky to get crispy, purely for the fact they’re packed with more moisture/starch than regular potatoes. However, just like my crispy sweet potato fries, where there’s a will, there’s a way.
Starch is what makes the hash brown go gloopy and soft in the centre. In order to reduce this, it’s best to soak your shredded sweet potato in cold water beforehand.
After, you want to get all that water out of the potato. You want the shreds to be as dry as physically possible to allow them to get crispy.
How to prepare hash browns
- Use a box grater and shred your sweet potato into a bowl of cold water.
- Swish around to remove the starch, then drain.
- Place on a thin tea towel and grate over a shallot.
- Squeeze into a ball and remove as much moisture as physically possible.
This last step is the most important, whether you choose to remove the starch or not. Squeeze, squeeze harder then squeeze some more.
Sweet Potato Hash Brown Patties
Now you’ve got your shredded potato prepped, it’s time to form your patties.
To bind the shredded potato you want to add some flour. At first it’ll seem too dry to mould, but after adding some salt, the potato will release a tiny amount of moisture, which in turn will work with the flour to bind.
Sweet Potato Hash Brown Seasoning
- Smoked Paprika
- Garlic Powder
- Cayenne Pepper
From there, just mould into equal sized patties, and fry in batches over medium-high heat in oil and butter. It’s important to fry them on a fairly high heat, just so they get nice and crispy. It’s also important to use butter because it’s always important to use butter.
Just to recap…
How to cook Sweet Potato Hash Browns
- Combine potato shreds with flour and seasoning.
- Mould into equal sized patties.
- Fry over medium-high heat in oil and butter for 4-5mins on each side until crispy. Keep warm until needed.
When it comes to serving sweet potato hash browns, the world really is your oyster.
Here I’ve simply served them with a side salad, some crispy bacon and some sliced avo.
Hey, whilst you’re here, check out my other recipes!
Sweet Potato Recipes
- Sweet Potato Quesadillas
- Loaded Sweet Potatoes
- Sweet Potato Curry
- Roasted Garlic Sweet Potato Mash
- Sweet Potato Breakfast Skillet
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How to make a Sweet Potato Hash Browns (Full Recipe & Video)
Sweet Potato Hash Browns
- 2 medium Sweet Potatoes, peeled & grated on a box grater
- 2 tbsp Vegetable Oil
- 2 tbsp Flour
- 1 tbsp Unsalted Butter
- 1 Shallot, grated
- 3/4 tsp Salt
- 1/2 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- 1/8 tsp Cayenne Pepper, or to taste
- In a large bowl, soak your grated sweet potato in cold water and swish around with your hands to help remove the starch. Drain when the water turns cloudy.
- Place your sweet potato on a thin tea towel over a bowl and add your shallot. Squeeze into a bowl and push as much water out as physically possibly. This step is important, so give it some elbow grease.
- Add the sweet potato to a (dry) bowl and stir in your flour and seasoning. At the beginning it will seem too dry, but the salt will draw out a tiny amount of moisture from the potato, which in turn will help the flour mould the mixture. If it becomes too soggy adjust accordingly with a bit more flour.
- Mould into 6 patties and place to one side.
- Add butter and oil to a pan over medium-high heat then add your patties. You want the pan hot enough to get them nice and crispy, but not so hot the butter smokes and burns. Fry for 4-5mins each side, or until deep golden and crispy.
- Keep warm and serve!