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Healthy Sweet Potato Hashbrowns: A Delicious Twist!

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These Sweet Potato Hashbrowns offer a crispy, golden alternative to traditional hashbrowns, packed with nutrients and flavor. Enjoy a guilt-free breakfast or brunch that satisfies your cravings without compromising on health.

Ingredients

Scale
  • 2 large sweet potatoes
  • 1–2 tablespoons olive oil or avocado oil
  • 1 finely minced onion (white or yellow)
  • Salt to taste
  • Freshly ground black pepper to taste
  • Optional: pinch of smoked paprika
  • Optional: dash of garlic powder
  • Optional: tiny bit of cayenne pepper
  • Optional: 1 tablespoon all-purpose flour, gluten-free flour, or cornstarch (if needed)
  • Optional add-ins: lean beef strips, grilled chicken, poached egg, fresh parsley, or chives

Instructions

  1. Prep Your Sweet Potatoes: Start by washing and peeling your sweet potatoes. Then, using the large holes of a box grater or a food processor with a grating attachment, grate all of your sweet potatoes.
  2. Crucial Moisture Removal: Place the grated sweet potatoes in a clean kitchen towel or several layers of paper towels. Gather the edges and twist tightly, squeezing out as much liquid as humanly possible.
  3. Combine Ingredients: Transfer the squeezed sweet potatoes to a medium bowl. Add the finely minced onion, salt, and pepper (and any other spices you're using). Toss everything together really well with your hands to ensure the seasonings are evenly distributed.
  4. Heat the Pan: Heat 1-2 tablespoons of olive oil or avocado oil in a large non-stick skillet over medium heat.
  5. Form the Hashbrowns: Take a handful of the sweet potato mixture and gently press it into a patty shape. Aim for about ½ to ¾ inch thickness for optimal crisping.
  6. Cook in Batches: Place the formed hashbrowns into the hot skillet, being careful not to overcrowd the pan. Cook in batches if necessary.
  7. Brown to Perfection: Cook for 5-7 minutes per side, or until deeply golden brown and crispy. Resist the urge to flip them too early!
  8. Finish and Serve: Once both sides are golden and crispy, remove the hashbrowns from the pan and place them on a plate lined with paper towels to absorb any excess oil. Serve immediately!

Nutrition

Keywords: Ensure to squeeze out as much moisture as possible from the grated sweet potatoes for maximum crispiness. You can substitute sweet potatoes with parsnips or carrots if desired.

Find it online: https://crumella.com/healthy-sweet-potato-hashbrowns-a-delicious-twist/