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Crispy Sweet Potato Hash Browns

Crispy Sweet Potato Hash Browns

Crispy sweet potato hash browns pan fried until deeply golden. A healthy, gluten free breakfast ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 large sweet potato peeled and shredded
  • 1 large egg beaten
  • 2 tbsp arrowroot starch or cornstarch
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • salt and pepper to taste
  • 3 tbsp avocado oil for frying
  • 1 tbsp fresh parsley chopped

Method
 

  1. **Shred.** Shred the sweet potato on a box grater. Transfer to a clean kitchen towel.
  2. **Squeeze.** Wrap the shreds in the towel and squeeze hard to remove as much liquid as possible.
  3. **Mix.** Transfer dried shreds to a bowl. Add egg, arrowroot, garlic powder, smoked paprika, salt, and pepper. Stir to combine.
  4. **Heat pan.** Heat avocado oil in a large nonstick or cast iron skillet over medium high heat until shimmering.
  5. **Fry.** Scoop 1/4 cup mounds into the pan. Flatten to 1/2 inch thickness. Cook undisturbed for 4 minutes until deeply golden.
  6. **Flip.** Flip once and cook 3 to 4 more minutes. Drain on paper towels, sprinkle with parsley, and serve.

Notes

Squeeze the shredded sweet potato dry in a clean kitchen towel. This is the difference between crispy and soggy. Use a box grater or food processor for fine shreds. Coarse shreds do not bind as well. Store leftovers in an airtight container in the fridge for up to 3 days.