Crispy Sweet Potato Hash Browns (Printable version)

Golden, crispy sweet potato patties baked to perfection with aromatic spices. A colorful twist on a classic breakfast favorite.

# What you'll need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and coarsely grated
02 - 1 small red onion, finely diced
03 - 2 spring onions, thinly sliced

→ Binders & Seasonings

04 - 2 large eggs
05 - 3 tablespoons chickpea flour (or regular flour)
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper

→ For Cooking

10 - 2 tablespoons olive oil (divided), or avocado oil

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place grated sweet potatoes in a clean kitchen towel and squeeze out excess moisture thoroughly.
03 - In a large bowl, combine sweet potatoes, red onion, spring onions, eggs, chickpea flour, garlic powder, smoked paprika, salt, and pepper. Mix until well combined.
04 - Drizzle 1 tablespoon oil over the lined baking sheet and spread evenly.
05 - Scoop 1/4-cup portions of the mixture onto the sheet, flattening each into a patty about 1/2 inch thick.
06 - Brush or drizzle the tops with the remaining oil. Bake for 12 minutes.
07 - Flip hash browns carefully and bake an additional 10-13 minutes until golden and crisp.
08 - Serve immediately, garnished with extra spring onions if desired.

# Expert Advice:

01 -
  • These hash browns deliver that perfect crispy exterior while staying naturally sweet and tender inside, like breakfast decided to get sophisticated
  • Theyre baked instead of fried, so you can eat a whole plate without that heavy greasy feeling weighing you down
  • The leftovers actually reheat beautifully, which means meal prep for the week just became your new best friend
02 -
  • Squeezing out every bit of moisture from the grated sweet potatoes is absolutely nonnegotiable unless you enjoy sad, mushy hash browns
  • Don't crowd the baking sheet too much or they'll steam instead of crisp, so use two sheets if needed and give each patty room to breathe
  • Letting them cool for just 2 minutes on the baking sheet helps them set slightly so they don't fall apart when you try to move them
03 -
  • Use the large holes on your box grater rather than the small ones, as thicker shreds hold up better during baking and create more satisfying texture
  • If your mixture feels too wet and won't hold together, add another tablespoon of chickpea flour until you reach a workable consistency

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