Sweet Potato Hash Browns

5 from 5 votes

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!

Prep Time20

Cook Time10

Total Time30

Course: Breakfast, Brunch

Cuisine: Western

Servings:

Author: Chris Collins

Cost: £1 / $1

Equipment

Large Skillet & Wooden Spoon
Large Bowl
Cloth (for straining potato)
Box Grater
Spatula
Turner

Ingredients

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

Instructions

In a large bowl, soak your grated sweet potato in cold water and swish around with your hands to help remove as much starch as possible. Drain when the water turns cloudy.
Place your sweet potato on a thin cloth over a bowl. Grate over the 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 (work in 2 batches). 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, crispy and soft through the centre. See notes rosti option.

Video

Notes

a) Regular Hash Browns - You can absolutely use this method to make regular hash browns. My recipe has slightly altered ingredients and seasoning, so do check out my hash browns!

b) Thickness of patties - I tend to keep them on the thinner side. The thinner they are the crispier they will be, but also the quicker they will cook so just be vigilant.

c) Rostis - If you want to make these into rostis you absolutely can. Just mould into 4 fish cake size patties and pop in the oven at 180C/356F for 30mins, or until nice and crispy on the outside and soft through the centre. Flip half way through cooking.

d) Serving suggestion - I tend to have these as part of a savoury breakfast or brunch. In the photos above I've gone with bacon,poached egg, avocado and a side salad. Guac also works great with these, especially plonked on top of a rosti!

e) Calories - per hash brown.

Nutrition