With kiddos, I prioritize simple recipes and it doesn’t get much simpler than this sweet potato hash browns recipe.
Many hash brown recipes are made with flour or eggs. The recipe I publish here is less structured and quite messy because I go for a LIGHTER and HEALTHIER version and to be honest, I like it this way and the kids too.
How to do hash browns?
You need to grate coarsely 1 medium sweet potato and squeeze all the water out of it. Don’t skip this step that helps the hash browns to hold together.
I love to add cumin powder and red onion with the grated potato. Then I cook small handful of this grated potato and it’s delicious for lunch or even for breakfast. Because why not.
Kids love it too and it’ll take only few minutes to cook : I wait until the edges go all brown and crispy before I flip them (or toss). That way, you’ll get the best flavor !
Best sauce for dipping
I like to serve it with my vegan raita and some cucumber salad or sprouted beans on the side. It’s fantastic because for this dish, the options are endless.
You need to add only 10 min for the vegan raita ! So still quick and easy !
Top Tip if you want the hash browns to be really firm
To have the hash browns to hold together 2 steps are important : (1) you have to squeeze the water out of it and (2) while you cook them, you need to press regularly with the spatula to firm it up until crispy. But they aren’t gonna hold as a strong round burger and I like them this way.
If you want your hash browns to hold firmly though, simply add 2 tablespoons (tbsp) of corn starch or corn flour to the mixture. Then, cook them the same way until crispy.
Healthy sweet potato hash browns and…
Sweet, crispy, tasty & easy peasy !
If you make it
If you make the sweet potato hash browns, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
SWEET POTATO HASH BROWNS
INGREDIENTS
- 1 medium sweet potato, roughly grated
- ยฝ red onion, finely chopped
- 1 tsp cumin powder
- 1-2 tsp coconut oil or olive oil, for cooking
- 2 tbsp corn starch or corn flour - (optional to have a firm harsh brown)
- Fresh ground pepper and Himalayan salt to taste
INSTRUCTIONS
- Wash, peel and grate roughly the sweet potato (food processor or box grater).
- Squeeze the water out of the grated sweet potato, using some paper towels or a kitchen towel. Don't skip this step, it will help them to stay compact. You should squeeze out approx. 1/2 cup of water.Transfer it into a medium bowl.
- Chop finely the red onion.
- Stir together the grated sweet potato and red onion (and cornstarch, this is optional). Add cumin, salt and pepper to taste.
- Heat some coconut or avocado oil in a non sticky skillet over medium-high heat.
- Place a small handful of sweet potato into the skillet (approx. 1/4 cupful). Press firmly each batch with a spatula (to form a disc of approx. 10 cm like patties).ย
- Cook for 4-5 minutes or so (or until the edge are turning brown).
- Try to flip them delicately and cook the other side 3-4 more minutes (or toss if it’s a bit messy). Repeat if you still have some sweet potato mixture left.
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