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To make crispy sweet potato hash browns, gather these ingredients: - 2 medium sweet potatoes, peeled and grated - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 large egg, beaten - 1/4 cup all-purpose flour (or gluten-free flour) - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 tablespoons olive oil (for frying) - Fresh chives or parsley, chopped (for garnish) These ingredients bring together a sweet and savory flavor that makes the hash browns shine. If you need alternatives, here are some options: - Sweet Potatoes: You can use regular potatoes if you prefer. - Flour: Gluten-free flour works well. You can also try cornstarch for a lighter texture. - Egg: A flax egg can replace the egg for a vegan option. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for 5 minutes. - Olive Oil: Use avocado oil or coconut oil for frying if you want a different taste. These swaps keep the dish tasty while fitting your needs. When shopping, look for: - Sweet Potatoes: Choose firm sweet potatoes with smooth skin. Avoid any with soft spots or blemishes. - Onion: Pick onions that feel heavy for their size. They should have dry, papery skin. - Garlic: Select garlic bulbs that are firm and have no sprouts. Fresh garlic has a strong aroma. - Herbs: If using fresh herbs, choose bright green leaves without wilting or brown spots. Fresh ingredients make a big difference in flavor and texture, so choose wisely! Start by peeling the sweet potatoes. Use a box grater or a food processor to grate them. Grating makes them cook faster and helps make them crispy. Once grated, place the sweet potatoes in a clean kitchen towel. Squeeze out the extra moisture. This step is key for crispiness. If they are too wet, your hash browns will be soggy. In a large mixing bowl, combine the grated sweet potatoes with finely chopped onion, minced garlic, and a beaten egg. Add in the flour, smoked paprika, salt, and black pepper. Mix everything well with a spoon. You want a thick mixture that holds together. Once mixed, scoop about 1/4 cup of the mixture and form it into a patty. Make it flat but not too thin. This will help it cook evenly. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the sweet potato patty to the skillet. Cook it for 4-5 minutes until it's golden brown and crispy. Flip it carefully. If you need more oil, add another tablespoon. Cook the other side for another 4-5 minutes. When done, place the hash brown on a paper towel-lined plate to soak up excess oil. Repeat with the rest of the mixture. Serve them hot, garnished with fresh chives or parsley. Enjoy your crispy sweet potato hash browns! To get the best crispiness, start by squeezing out moisture from the grated sweet potatoes. Use a clean kitchen towel for this. The drier the potatoes, the crunchier your hash browns will be. Also, keep the heat at medium. Too high can burn them. Too low can make them soggy. You will need a few key tools for this recipe: - Box grater or food processor - Large skillet - Spatula - Paper towels Using these tools makes the process smooth and fun. A good skillet helps with even cooking and crisping. These hash browns pair well with many dishes. Try serving them with eggs for breakfast. They also go great with avocado and salsa for a fresh twist. You can garnish with fresh chives or parsley for color and taste. Don’t forget to share your creations! {{image_2}} You can make your crispy sweet potato hash browns even better! Add other veggies like bell peppers, spinach, or zucchini. Just chop them small and mix them in. If you want protein, add cooked bacon, sausage, or even black beans. This boosts flavor and makes your meal heartier. For extra flavor, use different herbs and spices. Try fresh herbs like thyme or cilantro. You can also add spices like cumin or chili powder for a kick. A sprinkle of garlic powder or onion powder adds depth. Mix and match to find your favorite taste. Toppings can take your hash browns to the next level. Try dolloping sour cream or Greek yogurt on top. A drizzle of hot sauce adds heat. You can also sprinkle cheese for creaminess. Fresh herbs like chives or parsley give a fresh touch. Let your creativity shine with these topping ideas! To store leftover hash browns, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to 3 days. If you want to keep them longer, freezing is a great option. To reheat your hash browns, use a skillet for the best texture. Heat a little olive oil over medium heat. Add the hash browns and cook until they are hot and crispy again. This method keeps them from getting soggy. You can also use an oven. Preheat it to 375°F (190°C). Spread the hash browns on a baking sheet and heat for about 10-15 minutes. Freezing hash browns is simple. First, let them cool completely. Then, place them in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to a freezer bag. Remove as much air as you can to prevent freezer burn. You can keep them in the freezer for up to 3 months. When ready to eat, cook them directly from frozen in a skillet or oven for best results. To make your hash browns crispy, start with dry sweet potatoes. After grating them, squeeze out all the moisture using a clean towel. Moisture leads to soggy hash browns. Use enough oil in the skillet. Cook them on medium-high heat for the best texture. Avoid overcrowding the pan; this can lower the heat and make them steam instead of fry. Flip them only once to form a nice crust. Yes, you can make sweet potato hash browns in advance. Prepare the mixture and shape it into patties. Store them in the fridge for up to 24 hours. When ready to cook, heat your skillet and fry them straight from the fridge. This saves time and gives you a quick, tasty meal. One common mistake is not removing enough moisture. Always squeeze the grated sweet potatoes well. Another mistake is using too little oil. Oil helps achieve that golden-brown crust. Avoid cooking on low heat; this will result in soft, mushy hash browns. Lastly, don’t flip them too often; let them cook properly on each side before turning. This article covered how to create delicious sweet potato hash browns. You learned about the key ingredients and how to select fresh ones. I shared tips for mixing, forming, and cooking for crispiness. We also explored variations, storage methods, and reheating techniques. Keen to try these tips? Enjoy the tasty and healthy options with your next meal!

Crispy Sweet Potato Hash Browns

Enjoy a delicious twist on breakfast with these Crispy Sweet Potato Hash Browns! Made with fresh sweet potatoes, aromatic garlic, and spices, these crunchy bites are easy to prepare and sure to please. Perfectly crispy on the outside and fluffy on the inside, they make a fantastic side dish or snack. Ready in just 30 minutes, click through to explore the full recipe and elevate your mornings with this tasty delight!
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Ingredients
  

2 medium sweet potatoes, peeled and grated

1 small onion, finely chopped

2 cloves garlic, minced

1 large egg, beaten

1/4 cup all-purpose flour (or gluten-free flour)

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil (for frying)

Fresh chives or parsley, chopped (for garnish)

Instructions
 

Start by peeling and grating the sweet potatoes using a box grater or food processor. Place the grated sweet potatoes in a clean kitchen towel and squeeze out excess moisture. This step is crucial for achieving crispiness.

    In a mixing bowl, combine the grated sweet potatoes, chopped onion, minced garlic, beaten egg, flour, smoked paprika, salt, and black pepper. Mix until well combined.

      Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, scoop about 1/4 cup of the sweet potato mixture into the skillet, flattening it gently with a spatula to form a patty.

        Cook for about 4-5 minutes on one side until golden brown and crispy. Flip carefully and add another tablespoon of olive oil if needed, then cook the other side for an additional 4-5 minutes.

          Remove the hash browns from the skillet and place them on a paper towel-lined plate to absorb excess oil. Repeat the process with the remaining mixture, adding more oil to the skillet as required.

            Once all the hash browns are cooked, serve them hot, garnished with freshly chopped chives or parsley for a burst of color and flavor.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4