I’ve got UNREAL sweet potato hash browns for you. After a few attempts, I’ve perfected the savory, crispy, and melt in your mouth hash browns that are seasoned to perfection and pan-fried in a skillet with olive oil until golden and crispy.
They’ve got the wow factor and so much flavor from the help of a few simple spices. Garlic powder, onion powder, paprika, and of course salt and pepper.
There are two types of hash browns. The shredded crispy kind and the diced more tender potato-like kind. The shredded crispy kind are tender on the inside with a nice crispy crust on the outside. If you’re constantly subbing sweet potato fries for regular fries when you’re dining out, than sweet potato hash browns are for YOU, my chef.
How to Shred Sweet Potatoes
I peel my potatoes before shredding. I think it makes for better flavor. The large holes on an upright cheese grater are perfect for quickly shredding sweet potatoes. You can use a food processor but honestly it’s probably not worth the trouble unless you’re cooking for a small army.
Thoroughly Rinse and Dry Shredded Potatoes
You need to remove the starches from the potatoes so they don’t clump up and get too mushy. To remove starch, thoroughly rinse sweet potatoes with a fine mesh strainer or colander. Just be sure the holes aren’t too large.
A towel works best for wringing out the potatoes and squeezing out as much excess water as possible. Wrap potatoes in a clean dish towel, cover and twist over sink to remove water. The less water, the more crunch.
Season potatoes in a bowl and use two tablespoons of flour to help bind the potatoes. The moisture paired with the flour will create a glue that will help them stick together better so you can flip without hash browns falling apart when frying.
Sweet potato hash browns are certainly more delicate and tender but the flavor is unreal. It’s probably not quite as crispy as tradional hash browns made with russet potatoes so be careful when maneuvering.
How to Cook Hash Browns in a Skillet
Bring 3 tablespoons of oil to medium heat in a skillet, add a clump of shredded potatoes, pressing down with a spatula to form a tight circle. You should hear a nice sizzle. Pan fry for about two minutes, flip and fry for two more minutes, periodically pressing down to ensure the hash browns bind together well.
Serve with your favorite eggs and inhale like our 11 month old (Gloria), does. Trust me she’s a tough critic and loves these.Print
- 2 medium sweet potatoes, peeled
- 3 tablespoons extra virgin olive oil
- 2 tablespoons flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- salt and pepper to taste
- Peel potatoes and grate using a large-holed cheese grater. Thoroughly rinse shredded potato in a large mesh sieve or small holed colander. Rinse until water runs clear.
- Drain the potatoes by placing on a clean dish towel. Fold and wring out the excess water by twisting over the sink. You need to get as much water out as possible so potatoes can crisp up.
- Transfer grated potato to a large bowl and toss with garlic powder, onion powder, paprika, salt and pepper. Evenly mix in two tablespoons of flour to help bind.
- In a large cast iron skillet, heat the olive oil over medium heat. Swirl the pan to spread the oil over the skillet. Place sweet potatoes down in round clumps, about 1/3 a cup per hash brown. Press down firmly with a spatula to flatten. Let cook undisturbed for 2 minutes.
- Carefully flip hash browns with a spatula, pressing again to flatten. Cook for another 2-3 minutes until golden.
- Transfer hash browns to a paper towel lined plate and let excess oil drain for a few minutes before serving. Season with additional salt and pepper and serve hot with fried eggs.