Sweet Potato Hash Browns

Crispy, sweet, and delicious, these sweet potato hash browns are perfectly seasoned and fried to golden perfection. Make them for an extra special breakfast treat or as a side with your favorite meal. High in fiber and antioxidants, they are not only good for you but will also be so much fun to eat.

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3 sweet potatoes, grated
1 shallot, finely chopped
1 fresh onion, finely chopped
4 egg yolks
1 egg
2 tablespoons flour
1 teaspoon Kosher salt
1 teaspoon cardamom
1/2 teaspoon nutmeg
1/8 teaspoon smoked paprika
1 cup Gruyere cheese, grated
Olive oil for frying

Grate your sweet potatoes and place them in a sieve resting in a cold water bath. This will help keep them from browning and it will also be easier for you to remove them to squeeze out the excess water.

Combine the shallot, onion, eggs, and spices in a bowl. Add the flour and mix. Place your sweet potato on a couple of sheets of paper towel and squeeze gently to remove as much water as possible. Add the sweet potato to the egg mixture and toss. Add the cheese and mix it in.

In the meantime, heat the oil in a shallow frying pan until it reaches a high smoking point (400°F). Drop a heaping tablespoon full in the heated oil and fry for 4 to 5 minutes or until a golden crust has formed. Do not try and flip the hash browns before this point as they will fall apart. Using a spatula, turn over the hash browns and cook for an additional 3 to 4 minutes.

Garnish with chopped parsley. Serve immediately. Makes 16 to 18 hash browns.

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