Sweet Potato Hash Browns
Easy shredded sweet potato hash browns cooked in a skillet in minutes. Better tasting and better for you than the original!
Equipment
- Large bowl
- Cast Iron Skillet
- Spatula
- Baking sheet
Ingredients
- 2 medium sweet potatoes peeled and shredded (about 4 ½ cups)
- 2 tablespoons extra-virgin olive oil divided
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon garlic powder
- 0.25 teaspoon chipotle chili powder optional but delicious
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 200 degrees F. In a large bowl, combine sweet potato, 1 tablespoon oil, salt, pepper, garlic powder, and chipotle chili powder.
- Heat a large cast iron or similar heavy-bottomed skillet over medium-high heat. Add ½ tablespoon oil and 1 tablespoon butter.
- Scoop a slightly heaping ½ cupful of the sweet potato mixture and drop it onto the skillet in a tight mound. Flatten the sweet potato mound into a hash brown patty.
- Cook the patties on both sides, flipping them halfway through until nicely browned and hot and tender in the center, about 6 to 8 minutes total.
- Transfer the cooked hash browns to a baking sheet and place in the oven to keep warm. Repeat with remaining ingredients.
Notes
To make vegan, use coconut oil instead of butter. For storage, place cooked hash browns in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat in a skillet or oven until warmed through.
Nutrition
Serving: 1pattyCalories: 113kcalCarbohydrates: 9gProtein: 1gFat: 8gSaturated Fat: 3gCholesterol: 10mgSodium: 220mgPotassium: 146mgFiber: 1gSugar: 2gVitamin A: 6289IUVitamin C: 1mgCalcium: 13mgIron: 1mg
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