Sweet Potato Hash Browns Recipes

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SWEET POTATO HASH BROWNS



Sweet Potato Hash Browns image

Easy shredded sweet potato hash browns cooked in a skillet in minutes. Better tasting and better for you than the original! Crispy outside, tender inside.

Provided by Erin Clarke / Well Plated

Categories     Breakfast

Time 20m

Number Of Ingredients 7

2 medium sweet potatoes (peeled and shredded (about 4 1/2 cups) - see blog post for tips)
2 tablespoons extra-virgin olive oil (divided)
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon chipotle chili powder (optional but delicious)
2 tablespoons unsalted butter

Steps:

  • To keep the patties warm between batches, 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. You want the pan to be preheated before you add anything to it. Add 1/2 tablespoon oil and 1 tablespoon butter. Once the oil is hot and the butter melted, scoop a slightly heaping 1/2 cupful of the sweet potato mixture and drop it onto the skillet in a tight mound. With the back of a spatula, flatten the sweet potato mound into a hash brown patty (it doesn't need to be a perfect circle! Any bits that poke out will be delightfully crispy). Repeat twice more, so that you have 3 hash brown patties in the skillet.
  • Cook the patties on both sides, flipping them halfway through (again, don't stress if they are not perfect; if they flip in pieces, no big deal. Scoot them back together and keep cooking). Cook the patties until they are nicely browned on both sides 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 the remaining 1/2 tablespoon oil, 1 tablespoon butter, and the remaining sweet potato mixture. Enjoy hot.

Nutrition Facts : ServingSize 1 patty, Calories 113 kcal, Carbohydrate 9 g, Protein 1 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 220 mg, Fiber 1 g, Sugar 2 g

SWEET POTATO HASH BROWNS



Sweet Potato Hash Browns image

A riff on Josh Ozersky's famous minimalist hash browns, these are made by sprinkling grated sweet potato over hot butter in a very thin layer, then waiting patiently for the starch to work its magic. Crisp, salty, buttery and addictive, these hash browns are so good, you could probably eat the entire batch in one sitting (or force yourself to be generous and share with a friend). Serve with a fried or over-easy egg for a complete breakfast.

Provided by Sarah Jampel

Categories     breakfast, brunch, weekday, vegetables, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 4

1 large sweet potato (10 to 12 ounces), scrubbed and dried
2 tablespoons cornstarch
2 tablespoons unsalted butter
Kosher salt

Steps:

  • Using the large holes of a box grater, grate the sweet potato onto a paper towel. Use the paper towel to gather the sweet potato shreds, then squeeze to wring out excess moisture (there may not be much). Dump into a bowl, add cornstarch and mix to combine.
  • Set your largest nonstick skillet (cast-iron is also fine, if it's all you have, though you can expect a bit more sticking) over medium-high heat and add 1/2 tablespoon butter. Swirl the pan to coat it in butter. When the butter stops foaming, sprinkle shredded sweet potato all over the surface in a thin single layer. (The thinner the layer, the more crisp the hash browns.)
  • Sprinkle all over with salt, then use a spatula, preferably long and thin, to press down so all shreds come in contact with the hot surface. When you see the potato is starting to get really crisp and brown on the bottom, about 3 to 4 minutes, use the spatula to carefully flip small sections over (it's O.K. if it's not perfect). Cook until the other side is deeply brown, 3 to 5 minutes more, flipping sections as needed.
  • Unless your pan is really big, you'll have to cook these in 3 to 4 batches, using 1/2 tablespoon butter for each round. You can keep the cooked hash browns warm in a 300-degree oven as you work.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 12 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 414 milligrams, Sugar 5 grams, TransFat 0 grams

SWEET POTATO HASH BROWNS



Sweet Potato Hash Browns image

Sweet potatoes are a colorful, fiber-packed swap for regular potatoes in this healthy hash brown recipe. Take these crispy sweet potato hash browns up a notch by adding jalapeños or herbs. Or, serve them with fried eggs for a complete and satisfying meal.

Provided by Carolyn Casner

Categories     Healthy Breakfast Hash Recipes

Time 30m

Number Of Ingredients 6

5 cups peeled and shredded sweet potato (from 2 medium)
¼ cup finely chopped shallot
1 medium clove garlic, grated
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt
½ teaspoon ground pepper

Steps:

  • Combine sweet potato, shallot, garlic, 1 tablespoon oil, salt and pepper in a large bowl.
  • Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Form three 1/2-cup sweet potato patties in the pan, flattening them with a spatula. Cook the patties, turning once and lowering heat to medium if the pan gets too hot, until nicely browned on both sides, 6 to 8 minutes total. Transfer to a baking sheet and cover to keep warm (or keep in a 200 degrees F oven). Repeat with the remaining 1 tablespoon oil and the remaining sweet potato mixture.

Nutrition Facts : Calories 103.2 calories, Carbohydrate 9.3 g, Fat 7.1 g, Fiber 1.4 g, Protein 1 g, SaturatedFat 1 g, Sodium 208.4 mg, Sugar 2.7 g

SWEET POTATO HASH BROWNS



Sweet Potato Hash Browns image

This simple sweet potato hash browns recipe is made with grated sweet potatoes and then fried in butter for a crispy texture. It's an easy way to cook hash browns that's a real crowd-pleaser!

Provided by Elise Bauer

Categories     Brunch     Comfort Food

Time 20m

Yield 4

Number Of Ingredients 4

1/2 pound sweet potato (about half a large sweet potato), peeled and grated through the large grates of a box grater
4 Tbsp butter
Salt
Pepper

Steps:

  • Melt the butter: Melt 2 tablespoons of butter in a cast iron pan on medium high heat. (If you don't have a cast iron pan, use a thick-bottomed skillet.) Note that you want the heat high enough so that the butter bubbles, but not so high that it browns or burns before you put the sweet potato in the pan.
  • Cook the hash browns: Cook undisturbed until they are nicely browned on one side, about 4 to 5 minutes, then carefully turn them over with a metal spatula to brown on the other side, 4 to 5 minutes more.

Nutrition Facts : Calories 153 kcal, Carbohydrate 12 g, Cholesterol 31 mg, Fiber 2 g, Protein 1 g, SaturatedFat 7 g, Sodium 257 mg, Sugar 4 g, Fat 12 g, ServingSize Serves 4, UnsaturatedFat 0 g

SWEET POTATO HASH



Sweet Potato Hash image

Provided by Patrick and Gina Neely : Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

2 large sweet potatoes, peeled and cubed into 1-inch cubes
6 tablespoons olive oil, divided
1/2 red onion, chopped
1 red bell pepper, chopped
1/4 cup green onions
2 cloves garlic, chopped
2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley

Steps:

  • Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
  • Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
  • Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.

SWEET POTATO HASH BROWNS



Sweet Potato Hash Browns image

Shake up your weekend breakfast with some homemade sweet potato hash browns.

Provided by Kristina Vanni

Categories     Side Dish     Breakfast     Brunch

Time 13m

Number Of Ingredients 4

2 cups peeled and shredded sweet potato (from 1 medium sweet potato)
2 tablespoons extra-virgin olive oil (divided use)
1/4 teaspoon salt
1/4 teaspoon ground pepper

Steps:

  • Gather the ingredients.
  • Using a vegetable peeler, peel the skin off of the sweet potato.
  • Shred the sweet potato by hand using a coarse side of a box grater , or shred in the food processor fitted with the shredding blade. (If using the food processor, the sweet potato might need to be cut into lengthwise pieces to fit in the food processor tube.)
  • In a large bowl, combine the shredded sweet potato with 1 tablespoon of the olive oil, the salt and pepper.
  • Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat.
  • Using a 1/3 cup measure to scoop, form patties in the pan.
  • Flatten each patty with a spatula.
  • Cook the patties, turning once until nicely browned on both sides, 6 to 8 minutes total. Repeat with remaining shredded sweet potato mixture, adding additional olive oil to the pan if necessary. Enjoy immediately with your favorite breakfast foods.

Nutrition Facts : Calories 100 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 112 mg, Sugar 4 g, Fat 5 g, UnsaturatedFat 0 g

SWEET POTATO HASH BROWNS WITH GREEN ONION VINAIGRETTE



Sweet Potato Hash Browns with Green Onion Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 1h10m

Yield 9 servings

Number Of Ingredients 13

1 cup sliced green onions, green part only
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 cup olive oil
2 teaspoons honey
Salt and freshly ground black pepper
1/4 cup canola oil
2 tablespoons unsalted butter
1 medium Spanish onion, halved and thinly sliced
Pinch sugar
Kosher salt and freshly ground black pepper
6 large sweet potatoes, cut into 1-inch dice
1 tablespoon finely chopped fresh thyme leaves

Steps:

  • For the vinaigrette: Combine the onions, vinegar, mustard and a few tablespoons of cold water in a blender and blend until smooth. With the motor running, slowly add the olive oil and continue to blend until emulsified. Add the honey and some salt and pepper and pulse a few more times to combine.
  • For the hash browns: Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saute pan over medium heat. Add the onions and a pinch of sugar and cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes. Season with salt and pepper.
  • While the onions are caramelizing, put potatoes in a medium pot of cold, salted water. Bring the water to a boil and cook until nearly tender but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes. Drain through a colander and then drain on paper towels.
  • Heat the remaining butter and oil on a cast-iron griddle or in a skillet over medium-high heat. Add the potatoes and cook, pressing firmly with a spatula, until the underside is golden brown, about 5 minutes. Add the caramelized onions and a drizzle of the green onion vinaigrette and toss to coat. Transfer the hash to a platter and drizzle with the remaining green onion vinaigrette.

Nutrition Facts : Calories 271 calorie, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 7 milligrams, Sodium 341 milligrams, Carbohydrate 21 grams, Fiber 3 grams, Protein 2 grams, Sugar 6 grams

SWEET POTATO HASH BROWNS



Sweet Potato Hash Browns image

As with regular potatoes, these hash browns can be served for breakfast with fried or scrambled eggs and toast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 5

2 large sweet potatoes, 2 pounds, cut into 3/4-inch dice
6 tablespoons olive oil
1 medium onion, peeled and cut into 1/3-inch dice
2 tablespoons roughly chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper

Steps:

  • Bring a medium pot of salted water to a boil. Add sweet potatoes, and cook until they can be easily pierced with a fork but still offer some resistance, 3 to 4 minutes. Drain, and rinse under cold running water. Refrigerate until completely chilled, about 1 hour.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions, and saute, stirring occasionally, until onions are tender and golden brown, about 20 minutes. Transfer onions to a small bowl, and set aside.
  • Pour remaining 4 tablespoons olive oil into the skillet, and place over medium-high heat. Add potatoes, and cook, stirring occasionally, until golden brown, about 8 minutes. Add reserved onions, and cook 2 minutes. Toss in parsley, and adjust the seasoning to taste with salt and pepper. Serve immediately.

SWEET POTATO HASH BROWNS HOMEMADE



Sweet Potato Hash Browns Homemade image

Make and share this Sweet Potato Hash Browns Homemade recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

2 teaspoons butter or 2 teaspoons margarine
3 tablespoons vegetable oil, divided
1 medium onion, diced
1 tablespoon brown sugar
1 medium baking potato, peeled and shredded
1 medium sweet potato, peeled and shredded
1 teaspoon salt
1/2 teaspoon pepper
4 slices bacon, cooked and crumbled
1/2 cup chopped pecans, toasted

Steps:

  • In a nonstick skillet, melt the butter and 1 tablespoon oil over medium heat.
  • Saute the diced onion for 15 minutes or until golden.
  • Add in the brown sugar; cook for 5 minutes, stirring frequently.
  • In a bowl, mix together the onion mixture, shredded potatoes, salt, and pepper.
  • Heat 1 tablespoon oil in the nonstick skillet over medium-high heat.
  • *Dothis in batches--drop the potato mixture into 3 1/2 inch rounds; cook 5 minutes on each side or until golden (add more oil as necessary).
  • Press down with a spatula to flatten.
  • Serve hot, topped with crumbled bacon and pecans.

Nutrition Facts : Calories 193.5, Fat 16.1, SaturatedFat 3.4, Cholesterol 10.2, Sodium 402.5, Carbohydrate 10.8, Fiber 1.6, Sugar 3.4, Protein 2.6

SWEET AND SASSY HASH BROWNS



Sweet and Sassy Hash Browns image

If you like sweet potatoes, you'll love this twist on the ol' yam that you can eat for breakfast or any other time of day!

Provided by CookinNurse

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 30m

Yield 2

Number Of Ingredients 6

1 tablespoon butter
1 large sweet potato, scrubbed and shredded
1 onion, chopped
¼ teaspoon chipotle chile powder
½ teaspoon garlic powder
2 tablespoons brown sugar

Steps:

  • Melt butter in a nonstick skillet over medium-high heat. Place shredded sweet potatoes and onion in the pan; cover and cook, stirring occasionally, until sweet potatoes are tender and onion is translucent, about 10 minutes.
  • Stir in the chipotle chile powder, garlic powder, and brown sugar. Cook, uncovered, until potatoes are golden brown on the bottom, about 5 minutes. Turn and allow the potatoes to brown on the other side.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 70.2 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 8.8 g, Protein 5 g, SaturatedFat 3.7 g, Sodium 174.4 mg, Sugar 27.6 g

SWEET POTATO HASH BROWNS HOMEMADE



Sweet Potato Hash Browns Homemade image

Make and share this Sweet Potato Hash Browns Homemade recipe from Food.com.

Provided by Papagayita

Categories     Breakfast

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 large sweet potato, peeled and diced into small cubes
1 large onion, diced
1 tablespoon bacon grease (use as much as you desire or sub olive oil)
2 tablespoons garlic powder (again, to taste)
2 cups fresh spinach leaves
habanero pepper (to taste. I like spicy food and used about 1/4 of one diced)
salt

Steps:

  • Peel and dice sweet potato, cutting into evenly sized cubes.
  • Peel and dice onion, making the dice slightly larger than the potato since the potato takes longer to cook.
  • Heat oil in large frying pan, add onion and garlic, sautee on high until onions are translucent.
  • Add sweet potato and pepper (if using). Cook on high/med-high for 8-10 minutes until potatoes are fairly well browned.
  • 2-3 minutes before serving, add spinach to pan and stir until it is wilted.
  • Add salt to taste, more garlic powder if needed and serve!

Nutrition Facts : Calories 60, Fat 2.2, SaturatedFat 0.9, Cholesterol 2, Sodium 24.5, Carbohydrate 9.3, Fiber 1.5, Sugar 2.7, Protein 1.3

SWEET POTATO HASH BROWN DESSERT



Sweet Potato Hash Brown Dessert image

This is an original spin on the classic potato hash brown, using vanilla, butter and brown sugar to create a delicious dessert.

Provided by Jeremy

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 42m

Yield 6

Number Of Ingredients 8

2 large sweet potatoes, shredded
2 eggs, lightly beaten
¼ cup brown sugar
½ cup all-purpose flour
1 tablespoon vanilla extract
1 cup oil for frying
3 tablespoons butter
5 tablespoons confectioners' sugar

Steps:

  • Place the shredded sweet potatoes into a colander and rinse with cold water; allow to dry.
  • Whisk together the eggs, brown sugar, flour, and vanilla in a large bowl. Stir in the sweet potatoes; mix well. Form into small patties.
  • Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry patties in batches until lightly browned, about 3 minutes per side. Spread with butter; sprinkle with powdered sugar and serve hot.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 53.9 g, Cholesterol 77.3 mg, Fat 11.3 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 4.7 g, Sodium 150.5 mg, Sugar 21.7 g

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3 INGREDIENT SWEET POTATO HASH BROWNS - EASY GF RECIPES
2016-11-05 Heat your oven to 375 degrees. Shred the sweet potatoes, and measure 3 cups into 2-3 paper towels. Over the sink, tightly squeeze the paper towel to ring the moisture out of the potato, then transfer the shredded potato into a medium-sized bowl. Whisk the egg, and pour it into the bowl with the sweet potato. Sprinkle with salt and pepper, and ...
From easygfrecipes.com


SWEET POTATO HASH BROWNS - SHREDDED SWEET POTATOES RECIPE
2018-09-22 Using a box grater or food processor, grate sweet potato. Toss with Kosher salt and chill, uncovered for 1 hour. Remove and working in batches, place sweet potato shreds in a tea towel and wring well, getting out as much liquid as possible. Heat 2 tablespoons butter in a cast iron skillet or other heavy bottom pan.
From savoryexperiments.com


BAKED VEGAN SWEET POTATO HASH BROWNS - LAZY CAT KITCHEN
Preheat the oven 200° C / 390° F (no fan). Get a baking sheet (I found that an old-fashioned aluminium one surprisingly worked better than a teflon coated one) and a round cookie cutter or an egg ring (mine was 8 cm / 3″ diameter) ready. Add salt to the grated potatoes and set aside for 15 minutes. After 15 minutes, place the raw potato ...
From lazycatkitchen.com


CHEESY SWEET POTATO HASH BROWNS RECIPE | MYRECIPES
Step 1. Melt butter and 1 tablespoon oil in a nonstick skillet over medium heat. Combine potatoes, salt, and pepper. Advertisement. Step 2. Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Drop potato mixture into 3 1/2 inch rounds; cook, in batches, 5 minutes on each side or until golden, adding remaining oil as ...
From myrecipes.com


TOP 42 HASH BROWN POTATO CAKE RECIPE-RECIPES
Steps: Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 in. of oil. Drop batter by 1/4 cupfuls …
From mcswe.tibet.org


CRISPY OVEN SWEET POTATO HASH BROWNS - PERRY'S PLATE
2021-10-22 Shred or grate the sweet potatoes using a box grater or a grating disk on your food processor. While the pan and the oil is very hot, sprinkle the grated sweet potatoes evenly on the pan. Put it back in the oven on a lower oven rack. Roast for about 10 minutes and then flip the hash browns around.
From perrysplate.com


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