Description
A healthier twist on classic hash browns made with sweet potatoes. Naturally sweet, crispy, and packed with nutrients—perfect for a wholesome breakfast.
Ingredients
Sweet Potatoes
- 2 medium sweet potatoes
Seasonings and Oil
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon garlic powder (optional)
Instructions
- Prepare the Sweet Potatoes: Peel and shred the sweet potatoes using a grater to get fine, even pieces.
- Remove Excess Moisture: Place the shredded sweet potatoes in a clean towel and squeeze out as much moisture as possible to ensure crispiness.
- Heat the Oil: Heat the olive oil in a skillet over medium heat, allowing it to warm evenly without smoking.
- Cook the Sweet Potatoes: Add the shredded sweet potatoes to the skillet and spread them out evenly to form a thin layer.
- First Side Cooking: Cook the sweet potatoes for 5–6 minutes without stirring, allowing the underside to become crispy and golden brown.
- Flip and Finish Cooking: Carefully flip the hash browns and cook for another 4–5 minutes until the second side is also golden and crispy.
- Season and Serve: Season with salt, black pepper, and garlic powder if using. Serve warm for a delicious breakfast treat.
Notes
- Do not overcrowd the pan for best crispiness.
- Sweet potatoes cook slightly faster than regular potatoes, so monitor closely to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
