Serve these sweet potato hash browns up with a fried egg, as a side dish to scrambled eggs….or if you want to keep it 100% egg free, consider topping them with some garlic sautéed spinach and a breakfast sausage. Wait until the edges go all brown and crispy for the best flavor before flipping. Once you’ve got the sweet potato grated, add oil to a pan (I love ghee for this recipe, but avocado oil works awesome as well), then cook for a few minutes on each side. Or, you can make life easy by using a food processor with a grater attachment. To get started, shred the sweet potato with a box grater and finely dice a shallot (the secret ingredient).
Alternatively, you could toss the entire shredded sweet potato into your pan, crisp up one side then flip and serve it up family-style. But you could make them half-sized for easier flipping. Full nutritional breakdown of the calories in Sweet Potato Hash Browns based on the calories and nutrition in each ingredient, including Olive Oil. This simple sweet potato hash browns recipe is made with grated sweet potatoes and then fried in butter for a crispy texture. One medium sweet potato makes about 4 large sweet potato hash browns (as you see pictured). But to be honest, I actually like when they’re less structured and sorta fall apart all loosey goosey. In a large skillet, render the bacon until crispy, about 8 minutes. Alright, now that I’ve surely tarnished your fab childhood memories, I’m here to show you how to make new, even more delicious ones with healthy, homemade, sweet potato hash browns.Įarlier this week I talked about prioritizing simple recipes and trust me, it doesn’t get much simpler for breakfast than these sweet potato hash browns. Many hash brown recipes are thickened up with flour or binded together with a whisked egg. The trick to perfect sweet potato hash browns is making sure your pan is hot enough to brown the sweet potatoes, while also covering with a lid to create.
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