Are you hoping to add a little excitement to your morning meal? Perhaps you’re on the hunt for something that delivers a satisfying crunch while also being nourishing. We understand the desire for a breakfast that feels like a treat but still aligns with a healthy lifestyle. That’s why we are so delighted to present our go-to Savory and Healthy Sweet Potato Hash Browns Recipe. This dish is designed to elevate your breakfast from a daily routine into a truly special occasion.

This is far more than a standard breakfast option; it’s a celebration of colour and flavour. We’ve reimagined the classic hash brown, giving it a vibrant and nutritious upgrade. By choosing sweet potatoes over their traditional counterparts, we introduce a delicate, earthy sweetness and a wonderful dose of vitamins and fibre. Paired with a carefully chosen selection of savoury spices, these hash browns achieve a perfect balance of a crispy exterior and a soft, fluffy interior. They make a superb choice for a relaxed weekend brunch, a speedy weekday breakfast, or even as a delicious and easy side dish for your evening meal.

Why You’ll Love This Recipe

• Packed with Goodness and Flavour: Sweet potatoes are true nutritional heroes, rich in Vitamin A, Vitamin C, and dietary fibre. This recipe is a delightful way to incorporate more of these benefits into your diet, without ever compromising on taste.
• Wonderfully Adaptable: Think of these hash browns as the perfect foundation for your culinary experiments. Serve them with a traditional full English breakfast, top them with poached eggs and avocado, or pair them with grilled fish for a fantastic dinner.
• Effortlessly Easy to Make: You only need a handful of basic ingredients and our clear, simple instructions to create these stunning hash browns. We have outlined each stage of the process to help you achieve flawless results every time.
• The Secret to Ultimate Crispiness: We’re letting you in on our essential technique for getting that irresistible golden-brown, crispy finish that every great hash brown needs. Say goodbye to soggy results for good!
• Suits Various Diets: Being naturally gluten-free, this recipe is already a great start. It can also be made vegetarian or vegan with a simple substitution, making it an excellent choice for any household.

Ingredients

• 2 large sweet potatoes (about 700g), peeled
• 1 small yellow onion, finely grated
• 1 large free-range egg, lightly beaten (or 1 flax egg for a vegan option)
• 2 tablespoons of plain flour (or a gluten-free all-purpose flour blend)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt, or to taste
• ¼ teaspoon freshly ground black pepper
• 2-3 tablespoons of olive oil or coconut oil, for frying
• Freshly chopped chives or parsley, for garnish (optional)

Step-by-Step Guide to Perfect Sweet Potato Hash Browns

Creating wonderfully crispy and flavourful hash browns in your own kitchen is simpler than you might imagine. Just follow our straightforward guide, and you’ll be on your way to crafting a breakfast to be proud of. Let’s begin!

Step 1: Prepare the Sweet Potato and Onion

This initial stage is the most critical for achieving that desirable crispy texture. Grate the peeled sweet potatoes using the coarse side of a box grater. Repeat the process with the small onion. Transfer the grated vegetables into a large bowl that has been lined with a clean cheesecloth, tea towel, or a few sheets of heavy-duty kitchen roll.

Here comes our game-changing tip: removing the excess water. Gather the cloth by its corners, hold it over the sink, and wring it out with as much force as you can. It’s amazing how much liquid you’ll be able to extract! This step is absolutely essential for preventing soggy hash browns and ensuring a perfectly crisp result. Simply discard the liquid.

Step 2: Combine the Ingredients

Place the dried, grated sweet potato and onion into a fresh, large mixing bowl. Now, add the beaten egg (or flax egg), flour, smoked paprika, garlic powder, onion powder, salt, and pepper. Use your hands or a spoon to mix everything together until the sweet potato strands are thoroughly and evenly coated in the spice and flour mixture. The final consistency should be slightly tacky and hold its shape well.

Step 3: Form the Hash Brown Patties

Scoop up a portion of the mixture (around ¼ cup) and mould it into a flat, circular patty, approximately 1-2 cm thick. Feel free to make them bigger or smaller, but we’ve found that a diameter of about 8 cm allows them to cook through evenly and makes them easy to manage in the pan. Arrange the formed patties on a baking sheet lined with baking parchment.

Step 4: Cook to Crispy Perfection

Now for the fun part! Warm the olive or coconut oil in a large, non-stick skillet over medium heat. When the oil begins to shimmer, gently lay the hash brown patties in the pan, making sure not to overcrowd them. It’s best to work in two batches if necessary.

Fry for approximately 4–5 minutes on each side until they turn a deep golden brown and become wonderfully crisp. Try to avoid the urge to flip them too soon, as allowing a good crust to form is vital. Once cooked, move the hash browns to a plate lined with kitchen roll to drain off any excess oil. Serve hot, garnished with a sprinkle of fresh chives or parsley if desired.

Top Tips and Delicious Variations

If you’d like to elevate your vegetable hash browns even further, we have a few suggestions to help you tailor the recipe to your own taste.

Flavour Variations

• Add Some Heat: For those who enjoy a bit of spice, incorporate ¼ teaspoon of cayenne pepper or a pinch of red chilli flakes into the mix.
• Herbaceous Twist: Introduce a tablespoon of finely chopped fresh rosemary or thyme for a lovely, aromatic depth of flavour.
• Cheesy Goodness: To make them even more indulgent, try mixing in 50g of grated cheddar or Parmesan cheese before you shape the patties.

Alternative Cooking Methods

• Baked Hash Browns: For a lighter take, baking is a great option. Preheat your oven to 200°C (180°C Fan). Arrange the patties on a parchment-lined baking tray, brush lightly with oil, and bake for 20–25 minutes, turning them over halfway, until they are golden and crisp.
• Air Fryer Hash Browns: Give your air fryer basket a light coating of oil spray. Place the patties inside in a single layer and cook at 190°C for 12–15 minutes, flipping them midway through the cooking process.

Serving Your Sweet Potato Breakfast

These hash browns are undoubtedly the highlight of any sweet potato breakfast, but they also complement a wide range of other foods beautifully. For a complete and satisfying brunch, try serving them with a crisp Classic House Salad with Red Wine Vinaigrette. They are also absolutely divine when topped with a soft-poached egg, some sliced avocado, and a spoonful of soured cream or Greek yoghurt. Their inherent sweetness and savoury notes make them a perfect partner for salty bacon or breakfast sausages.

The health credentials of sweet potatoes are well-established. As noted by the British Heart Foundation, they are an excellent source of vitamins and contribute to your 5-a-day, making this a recipe you can truly feel good about enjoying.

FAQ

A Breakfast Worth Waking Up For

We firmly believe that a delicious and wholesome meal is the best way to start the day, setting a wonderful precedent for the hours ahead. This Savory and Healthy Sweet Potato Hash Browns Recipe is more than just nourishment; it’s a simple pleasure and a wonderful way to enjoy eating well. With their perfectly crisp exteriors, soft centres, and wonderfully balanced flavours, these healthy hash browns are destined to become a staple in your home.

We encourage you to give this recipe a go! We’re certain you’ll be impressed by the vibrant taste and beautiful colour. If you’re on the lookout for more fresh and healthy meal inspiration, why not explore our Nutrient Packed Salad Bowl Recipes? Please let us know how your hash browns came out by leaving a rating and a comment below. We always love to hear from our readers!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 2 large sweet potatoes (about 700g), peeled
• 1 small yellow onion, finely grated
• 1 large free-range egg, lightly beaten (or 1 flax egg for a vegan option)
• 2 tablespoons of plain flour (or a gluten-free all-purpose flour blend)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt, or to taste
• ¼ teaspoon freshly ground black pepper
• 2-3 tablespoons of olive oil or coconut oil, for frying
• Freshly chopped chives or parsley, for garnish (optional)

Instructions

1. Prep Veggies: Grate the sweet potatoes and onion. Place the mixture in a clean tea towel or cheesecloth and squeeze tightly over a sink to remove all excess moisture. This is key for crispy hash browns!
2. Combine Ingredients: Transfer the dried mixture to a large bowl. Add the egg, flour, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined and the mixture holds together.
3. Form Patties: Take handfuls of the mixture (about ¼ cup each) and shape them into flat, round patties about 1-2 cm thick. Place them on a lined baking sheet.
4. Fry to Perfection: Heat oil in a large skillet over medium heat. Once shimmering, carefully place the patties in the pan, ensuring not to overcrowd it. Fry in batches for 4-5 minutes per side, until they are deep golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. Serve immediately, garnished with fresh herbs if desired.

Nutrition (per serving):
Calories: 265,
Carbs: 40g,
Protein: 5g,
Fat: 10g