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Ingredients 0/8
Reasons You'll Love It
A delicious way to enjoy sweet potatoes with a crispy outside and tender inside. It’s naturally sweet, comforting, and perfect for breakfast or a snack. Plus, it’s easy to make and packed with flavor.
Best Cooking Tips
- Use a non-stick skillet for even cooking and less sticking.
- Make sure to squeeze out excess moisture from grated sweet potatoes to get them crispy.
- Cook over medium heat to avoid burning while allowing the hash browns to cook through.
- Make sure to squeeze out excess moisture from grated sweet potatoes to get them crispy.
- Cook over medium heat to avoid burning while allowing the hash browns to cook through.
Directions
Rins the shredded sweet potatoes under cold water in a colander, then let them drain and dry off a bit. In a big bowl, whisk together the eggs, brown sugar, flour, and vanilla until everything is well combined. Add the sweet potatoes to the mixture and give it a good stir. Shape the mixture into small patties—about the size you’d like your hash browns to be. Heat some oil in a large skillet until it’s hot, around 375°F (190°C), then carefully fry the patties in batches. Cook each side for about 3 minutes, until they’re golden and crispy. Once they’re done, spread a little butter on top, sprinkle with powdered sugar, and serve them warm.
How To Serve It Best
Serve with a dollop of sour cream or your favorite dipping sauce for extra richness. It pairs well with eggs, avocado slices, or a fresh green salad for a balanced meal. Adding a sprinkle of fresh herbs can brighten the flavors.
Storage Guide
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to keep the hash browns crispy or use a toaster oven for best results. Avoid microwaving if you want to maintain the texture.
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