Crunchy Cheesy Sweet Potato Hash Browns

$To make crispy sweet potato hash browns, you need the following: - 2 large sweet potatoes, peeled and grated - 1 cup shredded sharp cheddar cheese - 1/2 cup green onions, finely chopped - 1/4 cup all-purpose flour (or almond flour for a gluten-free option) - 1 large egg, beaten - 1 teaspoon garlic powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 3 tablespoons olive oil or coconut oil for frying If you want to swap out some ingredients, here are some ideas: - Sweet Potatoes: You can use regular potatoes, but sweet potatoes add more flavor. - Cheese: Use mozzarella or pepper jack for a different taste. - Flour: Almond flour is great for a gluten-free option. You can also try oat flour. - Egg: If you need a vegan option, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). When choosing sweet potatoes, look for these signs of freshness: - Firmness: Pick sweet potatoes that feel firm. Avoid any that are soft or have spots. - Skin: Choose those with smooth skin. Wrinkles can mean they are old. - Color: Look for vibrant, deep orange or purple colors. This shows good quality. - Size: Medium-sized sweet potatoes are often sweeter and more tender than larger ones. These tips can help you make the best sweet potato hash browns. Enjoy the cooking process! {{ingredient_image_1}} Start by peeling the sweet potatoes. Use a box grater or food processor to grate them. Grating helps them cook evenly. Next, put the grated sweet potatoes into a clean kitchen towel. Squeeze out the extra moisture. This step is very important. Less moisture means crispier hash browns. In a large bowl, combine the grated sweet potatoes with shredded cheese, chopped green onions, and flour. Add the beaten egg, garlic powder, smoked paprika, salt, and pepper. Mix well until everything is combined. Use your hands to form small patties. Each patty should be about the size of your palm. This size allows them to cook evenly and get crispy. Heat one tablespoon of olive oil in a large skillet over medium heat. Carefully place the patties in the hot oil. Be sure not to overcrowd the pan. Cook each side for about 4 to 5 minutes. You want them to be golden brown and crispy. Once they are done, transfer the hash browns to a paper towel-lined plate. This helps drain out any extra oil. Repeat with the rest of the mixture, adding more oil as needed. Serve warm and enjoy! To get crispy sweet potato hash browns, moisture control is key. After grating the sweet potatoes, place them in a clean kitchen towel. Squeeze out as much water as you can. This step helps the hash browns crisp up nicely. The less moisture, the better the texture. You can cook sweet potato hash browns in two ways: pan-frying or baking. - Pan-Frying: This method gives the hash browns a golden crust. Use olive oil or coconut oil for frying. Heat the oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side. - Baking: For a healthier option, you can bake the hash browns. Preheat your oven to 425°F (220°C). Place the formed patties on a baking sheet lined with parchment paper. Brush them lightly with oil. Bake for about 20-25 minutes, flipping halfway through to get both sides crispy. If you have leftovers, store them properly for the best taste. Let the hash browns cool completely. Place them in an airtight container. You can keep them in the fridge for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. They will stay fresh for about 2 months. When ready to eat, reheat in the oven or on a skillet for the best texture. Pro Tips Drain Excess Moisture: Squeezing out as much moisture as possible from the grated sweet potatoes is essential for achieving that perfect crispy texture. Use a Non-Stick Skillet: A non-stick skillet can help prevent the hash browns from sticking, making it easier to flip and achieve a golden browning on both sides. Experiment with Cheese: While sharp cheddar adds a great flavor, feel free to experiment with other cheeses like pepper jack or gouda for a unique twist. Keep the Heat Steady: Maintaining medium heat is key. Too high and they may burn on the outside while remaining raw inside; too low and they won't crisp up. {{image_2}} You can change the flavor of your sweet potato hash browns by using different cheeses. Try using mozzarella for a mild taste. For a more robust flavor, use feta or pepper jack. Mixing cheeses can add depth. Just remember to keep the cheese shredded for easy melting. This will help create that crispy, cheesy crust that we all love. Adding veggies is a great way to boost nutrition. You can mix in grated zucchini or finely chopped bell peppers. Spinach or kale also works well. Fresh herbs like parsley or cilantro add a bright touch. Just make sure to chop them finely. This keeps your hash browns from getting too wet. The key is to balance flavors and textures while keeping them delicious. If you want a gluten-free version, use almond flour instead of regular flour. This keeps the texture right while making it gluten-free. For vegan options, skip the egg and add a bit of flaxseed meal mixed with water. This acts as a binding agent. You can also use nutritional yeast for a cheesy flavor without dairy. These changes keep your hash browns tasty and suitable for everyone, no matter their diet. You can store leftover sweet potato hash browns in the fridge. Place them in an airtight container. They will stay fresh for about 3 to 5 days. Make sure they cool down before you store them. This helps keep them crispy. If you want to save some for later, freezing is a great option. First, let the hash browns cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about 1 to 2 hours. Once frozen, transfer them to a freezer-safe bag. They can last up to 2 months in the freezer. Just label the bag with the date. To reheat your hash browns, the oven works best. Preheat your oven to 400°F (200°C). Spread the hash browns on a baking sheet in a single layer. Bake for about 10 to 15 minutes until they are hot and crispy. You can also use a skillet. Heat a little oil, then add the hash browns. Cook on medium heat for about 5 minutes on each side. This gives you that nice crunch again. To make sweet potato hash browns crispy, remove excess moisture. After grating the sweet potatoes, place them in a clean kitchen towel and squeeze out the water. This step is key. A drier mixture fries better. When cooking, use enough oil in the skillet. Don’t overcrowd the pan; it can lead to steaming instead of frying. Fry each side until golden brown, which takes about 4-5 minutes. Yes, you can make sweet potato hash browns without eggs. Instead of using an egg, you can use a flaxseed meal or chia seed mixture. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water. Let it sit for a few minutes until it becomes gelatinous. This will help bind the sweet potato mixture together. Sweet potatoes are packed with nutrients. They are high in fiber, which helps digestion. They also contain vitamins A and C, which are good for your skin and eyes. Sweet potatoes have antioxidants, which protect your cells. Additionally, they are lower on the glycemic index compared to regular potatoes. This means they can help control blood sugar levels. Eating sweet potatoes can be a healthy choice in many dishes. This blog post covered the best ways to make sweet potato hash browns. We explored ingredients, cooking steps, and useful tips for great texture. You learned about variations and storage too. Sweet potatoes are versatile and tasty, making them a fun choice. Use these tips to enjoy delicious meals. With simple changes, you can customize this dish to your taste. Keep experimenting for the best results!$

Crunchy Cheesy Sweet Potato Hash Browns

Deliciously crispy hash browns made with sweet potatoes and cheese.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 200 kcal

Ingredients

2 large sweet potatoes, peeled and grated
1 cup shredded sharp cheddar cheese
0.5 cup green onions, finely chopped
0.25 cup all-purpose flour (or almond flour for a gluten-free option)
1 large egg, beaten
1 teaspoon garlic powder
0.5 teaspoon smoked paprika
to taste salt and pepper
3 tablespoons olive oil or coconut oil for frying

Instructions

Start by grating the sweet potatoes into a large bowl. Use a box grater or a food processor to make this easier.
After grating, place the sweet potatoes in a clean kitchen towel and squeeze out excess moisture. This step is crucial for achieving a crispy texture.
In the same bowl, add the grated sweet potatoes, shredded cheese, chopped green onions, flour, beaten egg, garlic powder, smoked paprika, salt, and pepper. Mix everything together until well combined.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Using your hands, form small patties (about the size of your palm) from the sweet potato mixture.
Place the patties in the hot skillet, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side or until golden brown and crispy.
Once crispy, transfer the hash browns to a paper towel-lined plate to drain excess oil. Repeat the process with the remaining mixture, adding more oil to the skillet as needed.
Serve warm, garnished with extra green onions or a dollop of sour cream or Greek yogurt if desired.

Notes

Stack the hash browns on a serving plate, and drizzle with a touch of olive oil and a sprinkle of fresh herbs for an extra pop of color.

Keyword cheesy, hash browns, sweet potatoes