Healthy Sweet Potato Hash Browns (Printable version)
Golden, crispy sweet potato patties baked to perfection with minimal oil for a nutritious breakfast or side dish.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and coarsely grated
02 - 1 small red onion, finely diced
03 - 2 spring onions, thinly sliced
→ Binders & Seasonings
04 - 2 large eggs
05 - 3 tablespoons chickpea flour or regular flour
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper
→ For Cooking
10 - 2 tablespoons olive oil or avocado oil, divided
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place grated sweet potatoes in a clean kitchen towel and squeeze out excess moisture thoroughly.
03 - In a large bowl, combine sweet potatoes, red onion, spring onions, eggs, chickpea flour, garlic powder, smoked paprika, salt, and pepper. Mix until well combined.
04 - Drizzle 1 tablespoon oil over the lined baking sheet and spread evenly.
05 - Scoop 1/4-cup portions of the mixture onto the sheet, flattening each into a patty about 1/2 inch thick.
06 - Brush or drizzle the tops with the remaining tablespoon of oil.
07 - Bake for 12 minutes, flip hash browns carefully, and bake an additional 10-13 minutes until golden brown and crispy.
08 - Serve immediately, garnished with extra spring onions if desired.
# Expert advice:
01 -
- They come out ridiculously crispy with way less oil than frying, so you can eat three without the post-breakfast grease regret
- The smoked paprika and sweet potato combo is literally addictive, my kids actually cheer when they see these on the table
02 -
- The first time I made these I skipped squeezing out the moisture and ended up with sad, steamy discs that fell apart when I tried to flip them, so do not be lazy about this step
- Letting the mixture sit for 10 minutes before forming patties helps the flour absorb excess liquid, making them hold together so much better
03 -
- Grate the sweet potatoes using the large holes on your box grater for the best texture, fine grating makes them too mushy
- Chill your baking sheet for 10 minutes before adding the patties, the cold surface helps sear the bottoms immediately for better crisping