If you love the crispy, golden edges of classic hashbrowns but want to switch things up, these Crispy Sweetpotato Hashbrowns are perfect!
Sweetpotatoes add a naturally sweet flavor and a boost of fiber and vitamins. These hashbrowns are ideal for meal prep, breakfast, or even as a savory brunch side. Here's how to make these delicious hashbrowns with just a few simple steps!
Ingredients
- 2 medium sweetpotatoes, peeled and grated (about 3 cups)
- 2 eggs (small)
- 1-2 tablespoon flour or cornstarch (adjust as needed)
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder (optional)
- ½ teaspoon onion powder (optional)
Instructions
- Grate the Sweetpotatoes: Peel the sweetpotatoes and grate them using the thickest side of your grater. Sweetpotatoes release a lot of moisture, so it's essential to follow the next steps to remove as much liquid as possible.
- Rinse and Soak: Place the grated sweetpotatoes in a bowl of very cold water. Swirl them around, then let them sit for a couple of minutes. Rinse a few times until the water runs clear. This step helps remove excess starch, which makes for crispier hashbrowns.
- Strain and Squeeze Dry: Transfer the grated sweetpotatoes to a strainer and press down to remove as much moisture as possible. For best results, place them in a clean kitchen towel and squeeze out the remaining water. Removing moisture is key to achieving crispy hashbrowns.
- Mix the Ingredients: In a large bowl, combine the sweetpotatoes with the egg, flour or cornstarch, salt, pepper, garlic powder, and onion powder. Mix well with your hands (a glove can be helpful) to ensure everything is evenly combined. If the mixture feels too wet and isn't sticking together, add a little more flour or cornstarch.
- Form the Hashbrowns: Line a baking sheet with wax paper. Take small portions of the mixture and form them into thin discs, pressing them down to shape. Place them on the wax paper and transfer to the freezer for at least one hour. Freezing helps the hashbrowns hold their shape during cooking.
- Air fry the Hashbrowns: Use cooking spray to make sure the sweetpotato hashbrowsn don't stick to the basket. Then cook at 370 degrees (190 degrees C) for 10 minutes. Flip and cook for another 7 minutes, until the inside is fully cooked.
- NOTE: The size and shape of the hashbrowns you form will determine the final cook time. Thinner is better for cooking all the way through.
- Serve and Enjoy: Once crispy and golden, transfer the hashbrowns to a paper towel-lined plate to drain any excess oil. Serve hot and enjoy with your favorite dipping sauce or alongside breakfast classics like eggs and bacon!
How to Store
- Refrigerator: Place leftover hashbrowns in an airtight container and store in the fridge for up to 3 days. Reheat in an air fryer skillet or oven to restore crispiness.
- Freezing: For longer storage, freeze the formed (uncooked) hashbrowns. Once frozen solid, transfer them to a freezer bag for up to 2 months. Cook from frozen for best results.
FAQs
Can I use regular potatoes instead of sweetpotatoes?
Yes, you can substitute russet potatoes if you prefer. The process is the same, though the flavor will be more savory/traditional rather than sweet.
How do I keep my hashbrowns from being soggy?
Removing as much moisture as possible is key. After rinsing, strain and squeeze the sweetpotatoes thoroughly, and avoid overcrowding the pan during frying to maintain a consistent temperature.
What can I serve with sweetpotato hashbrowns?
These hashbrowns are versatile and pair well with eggs, bacon, avocado, or even a dollop of sour cream. They're also great with a drizzle of hot sauce or served as a side with grilled veggies for a savory twist.
Can I bake these hashbrowns instead of frying?
Yes! To bake, preheat your oven to 400°F, place the hashbrowns on a parchment-lined baking sheet, and brush lightly with oil. Bake for 20-25 minutes, flipping halfway through, until they're crispy and golden.
Recipe Tips and Variations
- Add Fresh Herbs: For extra flavor, try mixing in chopped chives or parsley with the sweetpotato mixture.
- Make It Spicy: Add a pinch of cayenne pepper or smoked paprika for a spicy kick.
- Swap the Sweetpotato: Spinach, shredded carrots, or even zucchini (squeezed dry) can add variety to this base recipe.
Other cooking methods:
- Stovetop
- In the oven
- Using a waffle or panini maker
- Air fryer
Serving Suggestions
Serve these sweetpotato hashbrowns as part of a hearty breakfast with scrambled eggs and avocado, or pair with a dipping sauce like garlic aioli or sriracha mayo for a snack. They're also delicious as a side for lunch or dinner!
Related Recipes
If you're a fan of crispy, comforting breakfast recipes, check out these other favorites:
These Crispy Sweetpotato Hashbrowns are a fun and delicious twist on a breakfast classic. Perfectly crispy on the outside and tender on the inside, they're a versatile addition to any meal.
Give them a try and see how these simple ingredients come together for a breakfast that's packed with flavor! For more breakfast inspiration, explore our blog.
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