I am a big sweet potato advocate. Which you might have already noticed as there are quite a few recipes on this blog that feature this tasty veggie. Since i also love hash browns, especially in winter, but generally year round, it was about time to add sweet potato hash browns to the list food posts on this website.
I use truffle salt to season the sweet potato hash browns as it gives them a really nice and unique flavor. I know some people do not use any potato flour or eggs for their recipe, but I find the results are better with them, especially as the egg provides a very needed binding agent for the hash browns.
Sweet potato hash browns taste best served with sour cream, a simple yet classic combo. Also try them with a helping of homemade extra fluffy scrambled eggs. Devine!
At a glance
- 4 Servings
- Calories per serving: 327 kcal
- Prepartion time: 10 minutes
- Cooking time: 10 minutes
- 1 pound (480 grams) of sweet potato
- 1/2 cup (80 grams) of potato flour
- 2 eggs
- 1 teaspoon of garlic powder (2 garlic cloves)
- 1 teaspon of paprika
- 1 teaspoon of truffle salt
- 1/2 teaspoon of ground pepper
- Approx. 3 teaspoons of butter for the pan
How to prepare sweet potato hash browns
First step is grating the sweet potato. I would also consider this step a mini workout as for some very odd reason, sweet potatos are super rock solid when raw and super soft when cooked. It almost seems like they just loooove the extremes.
Afterwards add the truffle salt, pepper, paprika and garlic, potato flour and eggs and mix everything well.
Bring a pan to medium heat and melt a bit of the butter in it. Take one heap about the size of a generous table spoon pre hash brown and then flatten it in the pan by using a spatula. Cook the sweet potato hash browns for about 1-2 minutes, then flip it onto the other size and cook it for another 1-2 minutes.