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To make crispy sweet potato hash browns, you need: - 2 large sweet potatoes, peeled and finely grated - 1 cup shredded sharp cheddar cheese - 1/2 cup green onions, finely chopped - 1/4 cup all-purpose flour (or almond flour for gluten-free) - 1 large egg, lightly beaten - 1 teaspoon garlic powder - 1/2 teaspoon smoked paprika - Salt and black pepper, to taste - 3 tablespoons olive oil or coconut oil, for frying These ingredients work together to create a delicious and crispy texture. The sweet potatoes provide natural sweetness, while the cheese adds a rich, savory taste. If you want to change up the cheese in this recipe, you can try: - Gouda for a creamy texture - Monterey Jack for a mild flavor - Pepper Jack for a spicy kick Each cheese brings its own twist to the hash browns. Feel free to mix and match based on your taste. For a gluten-free version, simply use almond flour instead of all-purpose flour. Almond flour keeps the texture light while ensuring the dish remains crispy. You can also explore other gluten-free flours like coconut flour or oat flour. Just remember to adjust the amount, as different flours absorb moisture differently. {{ingredient_image_2}} Start by peeling the sweet potatoes. Use a sharp peeler for ease. Next, grate them finely. You can use a box grater or a food processor to save time. Once grated, place the sweet potatoes in a clean kitchen towel. Twist the towel tightly to remove as much moisture as you can. This step is key for crispy hash browns. The less moisture you have, the better the texture will be. In a large mixing bowl, add the drained sweet potatoes. Then, mix in shredded sharp cheddar cheese, finely chopped green onions, and all-purpose flour. If you want a gluten-free option, use almond flour instead. Add a lightly beaten egg, garlic powder, smoked paprika, and a pinch of salt and black pepper. Stir well until all ingredients are combined. Now, take small portions of the mixture and shape them into patties. Aim for the size of your palm for even cooking. Heat 1 tablespoon of olive oil or coconut oil in a large skillet over medium heat. Wait for the oil to shimmer before adding the patties. Carefully place them in the skillet. Be sure not to overcrowd the pan; this helps them cook evenly. Fry each patty for about 4 to 5 minutes on each side. Look for a golden brown color and a crispy texture. Once done, transfer the hash browns to a paper towel-lined plate to soak up excess oil. Continue cooking the rest, adding more oil as needed. Serve warm, topped with extra green onions or a dollop of sour cream if you like. To get those sweet potato hash browns crispy, moisture is your enemy. After grating the sweet potatoes, squeeze out all the water. Use a clean kitchen towel for this. The drier the potatoes, the crispier your hash browns will be. Fry them in hot oil, but do not overcrowd the pan. This helps each patty cook evenly and get that golden brown look. You can boost the flavor of your hash browns with spices. Garlic powder adds depth, while smoked paprika gives a nice warmth. Try adding a pinch of cayenne for some heat. You can also mix in extras like diced bell peppers or spinach. These not only add flavor but also make your dish more colorful and fun. Serve your crispy sweet potato hash browns with a dollop of sour cream or Greek yogurt. This adds creaminess and balances the flavors. You can also top them with fresh herbs like cilantro or parsley for a burst of color. For a heartier meal, pair them with eggs cooked to your liking. Enjoy them warm for the best taste! Pro Tips Use a Box Grater: A box grater can help you achieve consistent, fine shreds of sweet potato, ensuring even cooking and a superior texture. Squeeze Out Excess Moisture: Removing moisture from the grated sweet potatoes is crucial for achieving crispy hash browns. Don’t skip this step! Adjust Heat as Needed: If your hash browns are browning too quickly, reduce the heat to ensure the inside cooks through without burning the outside. Experiment with Spices: Feel free to add your favorite spices or herbs to the mixture for a personalized flavor twist. Consider adding cumin or fresh herbs for added depth. {{image_4}} You can mix sweet potatoes with other veggies for fun flavors. Try adding finely grated carrots or zucchini. Both add color and nutrients. Just make sure to squeeze out their moisture too. You can also use bell peppers or spinach for extra taste. Each option gives a unique twist to your hash browns. To make these hash browns vegan, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also swap cheese for a plant-based cheese or nutritional yeast. Both options give a nice cheesy flavor without using dairy. If you love cheese, you can change up the flavor with different types. Try using gouda or pepper jack for a spicy kick. You could also mix in feta for a tangy taste. Adding cheese enhances the hash browns' creaminess and adds a nice crust when cooked. Don't hesitate to experiment! 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 three days. If you want to enjoy them later, freezing is a great option. To reheat your hash browns, use a skillet. Heat a little olive oil over medium heat. Add the hash browns and cook for about three to four minutes on each side. This helps restore their crispy texture. You can also use an air fryer for a quick reheat. To freeze your sweet potato hash browns, arrange them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer bag. They will last up to three months in the freezer. When ready to eat, cook them straight from frozen for a quick meal. Yes, you can prepare sweet potato hash browns ahead of time. Grate the sweet potatoes and mix them with the other ingredients. Then, store the mixture in an airtight container in the fridge for up to 24 hours. This saves time on busy mornings. Just remember to squeeze out excess moisture before cooking for crispiness. If you need to replace the egg, try using a flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. You can also use applesauce or mashed banana, but this may change the flavor. To add heat to your hash browns, try adding diced jalapeños or a pinch of cayenne pepper. You can also mix in some chili powder for extra flavor. Adjust the amount to match your taste. For a smoky kick, add more smoked paprika. Enjoy experimenting with your spice level! You learned how to make tasty sweet potato hash browns with many options. We discussed key ingredients, like versatile cheese and gluten-free choices. You gained step-by-step instructions for perfect preparation and cooking. With tips for crispiness and flavor, your dish will stand out. Remember, you can mix in different veggies or go vegan. Store leftovers properly for future meals. Enjoy creating these delicious hash browns in your kitchen!

Crispy Cheesy Sweet Potato Hash Browns

Deliciously crispy hash browns made with sweet potatoes and sharp cheddar cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 2 large sweet potatoes, peeled and finely grated
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup green onions, finely chopped
  • 1/4 cup all-purpose flour
  • 1 large egg, lightly beaten
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • to taste salt and black pepper
  • 3 tablespoons olive oil or coconut oil, for frying

Instructions
 

  • Begin by peeling and grating the sweet potatoes into a large mixing bowl. Using a box grater or a food processor makes this task quicker and easier.
  • Once grated, transfer the sweet potatoes into a clean kitchen towel. Gather the edges of the towel and twist it to squeeze out as much moisture as possible.
  • In the same bowl, add the squeezed sweet potatoes, alongside shredded sharp cheddar cheese, finely chopped green onions, all-purpose flour, beaten egg, garlic powder, smoked paprika, and a pinch of salt and black pepper. Thoroughly mix until all ingredients are well incorporated.
  • Heat 1 tablespoon of olive oil or coconut oil in a large skillet over medium heat until shimmering.
  • With your hands, take a portion of the sweet potato mixture and shape it into small patties (approximately the size of your palm).
  • Carefully add the formed patties to the hot skillet, ensuring not to overcrowd the pan. Fry them for about 4-5 minutes on each side, or until they are golden brown and crispy.
  • Once the hash browns are nice and crispy, transfer them to a paper towel-lined plate to absorb any excess oil. Continue with the remaining mixture, adding more oil to the skillet as necessary.
  • Serve these hash browns warm, garnished with additional green onions or a dollop of sour cream or Greek yogurt for a creamy finish, if desired.

Notes

Serve warm with additional green onions or a dollop of sour cream or Greek yogurt.
Keyword cheesy, crispy, hash browns, sweet potato