Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Coarsely grate the sweet potato. Place it in a bowl of cold water, swirl a few times, and then drain. Gently squeeze out excess moisture from the potatoes.
- In a medium bowl, combine the grated sweet potato, grated onion, eggs, flour, and salt. Season with pepper to taste.
- Heat the vegetable oil in a large skillet over medium heat.
- Scoop heaping tablespoons of the sweet potato mixture onto the hot oil. Gently flatten each scoop with a spatula.
- Cook until lightly browned, about 3-4 minutes. Flip the hash browns and cook for an additional 3-4 minutes, or until browned on both sides.
- Repeat this process with the remaining sweet potato mixture.
- Place the browned hash browns on a baking sheet and bake in the preheated oven for 10-12 minutes, or until cooked through.
- Serve warm, optionally with sour cream.
Nutrition
Notes
Soaking the sweet potatoes in cold water helps remove starches, preventing a gummy texture. After soaking, drain them well and squeeze out as much water as possible. Use an oil with a high smoke point, like vegetable oil. Ensure the oil is hot before adding the sweet potatoes. A cast-iron skillet can help achieve crispier hash browns, but it is not required. Finishing the hash browns in the oven ensures a perfectly crisp exterior while keeping the inside soft.