Ingredients
Equipment
Method
- Preheat oven to 350°F.
- Coarsely grate the sweet potato and place it in a bowl of cold water. Swirl a few times and drain. Gently squeeze out moisture from the potatoes.
- Combine the grated sweet potato, onion, eggs, flour, salt, and pepper (to taste) in a medium bowl.
- Heat the oil in a large skillet over medium heat.
- Scoop heaping tablespoons of the sweet potato mixture onto the hot oil and gently flatten with a spatula.
- Cook until lightly browned, about 3-4 minutes. Flip and cook an additional 3-4 minutes or until browned. Repeat with the remaining mixture.
- Place the browned hash browns on a baking sheet and bake for 10-12 minutes, or until cooked through.
- Serve with sour cream.
Nutrition
Notes
Soaking the sweet potatoes in cold water removes starches and keeps them from being gummy. After soaking, drain them well and squeeze out as much water as possible. Use an oil with a high smoke point, like vegetable oil. Ensure the oil is well heated before adding the sweet potatoes. A cast-iron skillet can help make crispy hash browns. Finishing the hash browns in the oven ensures a perfectly crisp exterior while remaining soft inside.