How do you make savory sweet potato hash browns crispy?

Achieving crispy sweet potato hash browns involves a few key steps. Ensure the sweet potatoes are shredded finely and excess moisture is removed. Using a hot pan with enough oil or fat is crucial to get that golden-brown crisp.

What's the best oil to use for hash browns?

Oils with a high smoke point are best for cooking hash browns. Some great choices include avocado oil, coconut oil, or clarified butter. These oils can withstand the high heat necessary for achieving crispy results.

Can I add other vegetables to sweet potato hash browns?

Absolutely! Experimenting with vegetables like onions, bell peppers, zucchini, or even spinach can add extra flavor and nutrients to your sweet potato hash browns. Just be sure to adjust cooking times accordingly.

What are some savory additions I can add to these hash browns?

You can enhance the savory flavor by adding spices like smoked paprika, garlic powder, onion powder, or chili flakes. Herbs such as rosemary, thyme, or chopped chives also work very well. A sprinkle of nutritional yeast adds a cheesy, umami flavor.

7 Best Savory Sweet Potato Hash Browns: Expert Secrets!

Description

Crispy and flavorful Savory Sweet Potato Hash Browns, perfect for breakfast, brunch, or a side dish. This easy recipe is sure to be a hit!

Ingredients

Scale

2 medium sweet potatoes, peeled and shredded (about 2 cups)
1/2 medium yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional)
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Chopped fresh parsley or chives, for serving

Instructions

1. After peeling and shredding your sweet potatoes, place them in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible.
2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the shredded sweet potatoes to the skillet. Spread them out in an even layer.
4. Sprinkle the thyme, smoked paprika, red pepper flakes (if using), salt, and pepper evenly over the sweet potatoes.
5. Cook the sweet potatoes for about 5-7 minutes, without stirring, until the bottom is golden brown and crispy. Then, flip the hash browns using a spatula and cook for another 5-7 minutes on the other side until golden brown and cooked through.
6. The sweet potatoes should be tender and easily pierced with a fork. If they’re not quite done, continue cooking for a few more minutes, flipping occasionally, until they reach your desired level of crispness.
7. Transfer the hash browns to a serving plate. Garnish with chopped fresh parsley or chives, if desired. Serve hot and enjoy!

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Calories: 210
Sugar: 8g
Sodium: 150mg
Fat: 10g
Saturated Fat: 2g
Carbohydrates: 28g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg

Keywords: sweet potato, hash browns, breakfast, side dish, savory, crispy