I never used to like hash browns… they were always either too crispy, too greasy, or under-cooked in the middle. I thought they just weren’t for me, until I learned how to make hash browns at home. My world changed! Hash browns done right are crispy on the outside, tender on the inside and perfectly seasoned. Now, hash browns (especially these sweet potato hash browns) are a regular breakfast on the table! Grab your pan and potatoes and let’s make deliciousness!Start by peeling and shredding your sweet potato. I use my food processor shredder attachment, but a box grater works just fine. It’s easier to get crispier hash browns if they are shredded thinner.The next step is the secret to great (not soggy or undercooked) hash browns: you need to rinse and squeeze out your potato shreds thoroughly.Add your seasoning to the squeezed out potato and toss to spread evenly. These hash browns are flavored simply by salt garlic powder and a tiny bit of smoked paprika.Heat oil in your skillet on medium high (you can use cast iron or non-stick). Sprinkle hash browns around without over crowding the pan (the other secret to getting hash browns right). If your oil pools to one spot on the pan like mine, place the hash browns in the oiled part and then immediately spread them out.For sweet potato hash browns, I like to cover them for the first few minutes of cooking, because they brown/burn more quickly, which can lead the inside to not be cooked. (No crunchy hash browns!) Flip by section once the hash browns start browning on the bottom, and finish cooking. Enjoy!!
- 2 cups peeled and shredded sweet* potato (about 1 large potato)
- ½ tsp salt
- ½ tsp garlic powder
- 1 pinch smoked paprika
- 1-2 tsp oil
- Peel and shred** sweet potato
- Allow large non stick or cast iron pan to preheat on medium high heat with 1-2 tsp oil.
- Rinse shredded sweet potato in cold water. Squeeze water out thoroughly.
- Toss sweet potato shreds with seasonings.
- Add potato to the hot oil and spread around pan. Only add in enough potato to loosely cover the bottom of the pan (do not overcrowd).
- Cover and cook*** for the first 2 minutes, then uncover.
- Flip sweet potatoes with a flat spatula by section when the bottom starts browning slightly.
- Cook the other side until the sweet potatoes are tender.
- If all the potato didn't fit into your pan, repeat in batches until all the potato is cooked.
**I use the shredder attachment in my food processor. A box grater works as well. The thinner setting works better
***I prefer my sweet potato hashbrowns with no browning and tender. If you want them crispier and don't mind a little blackening, you can leave off the cover. If cooking too quickly, lower the heat.