Crispy, golden sweet potato hash browns with a hint of spice and sweetness perfect for breakfast, brunch, or as a savory side dish.

Scale

2 medium sweet potatoes, peeled and grated

2 tbsp all-purpose flour (or almond flour for gluten-free)

1 egg, lightly beaten

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp smoked paprika

1/4 tsp garlic powder

2 tbsp olive oil or butter for frying

1. Peel and grate the sweet potatoes using a box grater or food processor.

2. Place grated sweet potatoes in a clean towel and squeeze out as much moisture as possible.

3. In a large bowl, combine sweet potatoes, flour, egg, salt, pepper, paprika, and garlic powder. Mix until well combined.

4. Heat olive oil or butter in a large skillet over medium heat.

5. Scoop about 1/4 cup of the mixture per hash brown and flatten in the skillet.

6. Cook for 3–4 minutes per side until golden brown and crispy.

7. Transfer to a paper towel-lined plate to drain excess oil.

8. Serve hot, optionally topped with a fried egg or avocado.

Add a pinch of cayenne for a little heat.

For extra crispiness, cook in cast iron.

Pair with sour cream, hot sauce, or maple syrup for a sweet-salty twist.

Keywords: sweet potato hash browns, breakfast side, crispy sweet potatoes, brunch recipe