There is a special kind of joy found in a perfectly crisp, golden hash brown. It’s an essential part of a full English breakfast, offering a wonderful savoury texture that complements a soft-poached egg beautifully. But imagine if we could take this beloved classic and give it a vibrant new life, enhancing it with a beautiful colour, a gentle sweetness, and a wealth of extra goodness. Allow us to introduce the magnificent sweet potato. We are thrilled to show you how to create our definitive Sweet Potato Hash Browns Recipe, a dish so delightful it’s bound to become your new weekend tradition. Say goodbye to soggy, uninspired patties; our goal is to achieve delectably crispy edges, a soft and fluffy centre, and a rich flavour that feels both familiar and refreshingly new. This isn’t just a simple swap for the original; it’s a true culinary enhancement that will brighten any breakfast or brunch table.

Why You’ll Love This Recipe

• A Delightful Flavour Combination: The inherent sweetness of the sweet potato pairs wonderfully with the savoury notes of onion and a hint of smoky paprika, creating a taste that is layered and far more intriguing than a standard hash brown.
• Wonderfully Easy to Prepare: Don’t let the pursuit of crispiness seem daunting! Our clear, step-by-step instructions make this recipe incredibly simple to follow, making it an ideal choice for a relaxed weekend morning.
• A Healthier, Colourful Option: By choosing a sweet potato over a regular white one, you’re adding a fantastic nutritional boost. They’re brimming with Vitamin A, Vitamin C, and fibre, making for a more wholesome and visually appealing dish.
• Incredibly Adaptable: These aren’t just for breakfast! While they are a dream alongside bacon and eggs, they also serve as a brilliant side for grilled chicken or a nice piece of fish, and can even be the main event for a veggie lunch, topped with fresh salsa and avocado.

The Key to Exceptionally Crispy Hash Browns

Before we get to the method, we must discuss the most critical element for achieving hash brown perfection: moisture. Water is the ultimate adversary of a crisp texture. Sweet potatoes, just like their starchy relatives, contain a significant amount of liquid. If you simply grate them and put them straight into the pan, they will steam rather than fry, resulting in a soft, disappointing mound instead of the crunchy golden patties we’re after. The single most important step, which is absolutely non-negotiable, is to squeeze out as much of that liquid as you possibly can. We find a clean tea towel is the best tool for the job. It requires a bit of elbow grease, but the payoff is enormous. This one action truly distinguishes a good hash brown from a great one. By eliminating the excess water, we enable the starches to directly contact the hot oil, triggering the Maillard reaction that creates that coveted deep-brown, crispy finish.

Our second trick is employing a simple mix of plain flour and an egg. This pair works as the perfect binding agent, helping to hold the grated strands together and stopping your lovely patties from falling apart during cooking. It provides the necessary structure to the hash browns without making them dense or heavy. This is precisely how we achieve that ideal contrast of a wonderfully crisp exterior with a soft, tender middle.

Ingredients

• 600g sweet potatoes (around 2 medium ones), peeled
• 1 small brown onion, also peeled
• 1 large free-range egg, given a light whisk
• 3 tablespoons of plain flour (or a gluten-free alternative)
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of garlic powder
• 1/4 teaspoon of cayenne pepper (optional, for a little warmth)
• 1 teaspoon of sea salt
• 1/2 teaspoon of freshly ground black pepper
• 4-5 tablespoons of sunflower or vegetable oil, for frying
• Freshly snipped chives or parsley, to garnish (optional)
• A dollop of sour cream or Greek yoghurt, to serve (optional)

Instructions

1. Prepare the Vegetables: On the coarse setting of your box grater, shred the peeled sweet potatoes and the onion into a large mixing bowl. Use your hands to toss them together, ensuring the onion is evenly mixed in.
2. Squeeze Out the Moisture: Now for the most vital part of the process! Spoon half of the grated mixture onto the centre of a clean tea towel or a square of muslin. Bring the corners together, twist it into a tight bundle, and wring it out over the sink with all your strength. You’ll be surprised by the amount of liquid that is released. Keep squeezing until it feels noticeably drier. Pop the dry mixture into a clean bowl and do the same with the other half.
3. Mix Everything Together: Into the bowl containing your dry shredded vegetables, tip in the whisked egg, plain flour, smoked paprika, garlic powder, cayenne pepper (if you’re using it), sea salt, and black pepper. With a fork or clean hands, combine all the ingredients until you have a uniform, slightly tacky mixture.
4. Form the Patties: Scoop up a portion of the mixture (about 3-4 tablespoons) and gently form it into a round, flat patty, approximately 1.5cm thick. You want it to hold together without being packed too tightly. Set the formed patty on a clean plate or tray and continue with the remaining mixture. This should yield about 8 hash browns.
5. Heat the Oil: Add your chosen oil to a large, heavy-based, non-stick frying pan, ensuring there’s enough to cover the bottom generously. Place the pan on a medium-high heat. You’ll know the oil is hot enough when it starts to shimmer, or if a tiny shred of the mixture sizzles instantly when dropped in.
6. Fry Until Golden: Gently lower 3 or 4 hash browns into the hot oil. Be careful not to overcrowd the pan, as this can cause the oil temperature to drop and result in sogginess. Let them fry on the first side for 4-5 minutes without moving them, until a rich, golden-brown crust develops.
7. Flip and Cook Through: With a fish slice or spatula, carefully turn the hash browns over. Cook for a further 4-5 minutes on the other side until it is just as golden and crisp. The inside should be perfectly tender and cooked through.
8. Drain and Finish: Lift the cooked hash browns out of the pan and place them onto a wire rack or a plate lined with kitchen paper to allow any excess oil to drain away. If you’re cooking in batches, you can keep the first lot warm on a tray in a low oven (around 100°C) while you finish the rest. Garnish with fresh herbs and serve straight away with a spoonful of sour cream or your favourite breakfast items.

Serving and Variation Ideas

One of the best things about this savory sweet potato recipe is just how versatile it is. Here are a few of our favourite ways to enjoy them:

• The Perfect Brunch Centrepiece: Serve a couple of hash browns topped with creamy smashed avocado, a beautifully poached egg, a scattering of chilli flakes, and some salty crumbled feta.
• A Proper Full Breakfast: Accompany them with sizzling rashers of bacon, Cumberland sausages, grilled vine tomatoes, and buttery mushrooms for a breakfast that will set you up for the day.
• A Tasty Lunch or Light Supper: They work brilliantly as a side dish for a main meal. We think they’re especially good with grilled meats and would be a fantastic match for our Bacon Brown Sugar Chicken Tenders, creating a delightful sweet and savoury experience.
• Change Up the Spices: Don’t hesitate to play around with the seasonings. A teaspoon of ground cumin and a pinch of coriander can add a lovely, earthy warmth. Alternatively, mix in some finely diced fresh chillies for an extra fiery kick.

Frequently Asked Questions

We are so keen for you to give this colourful and scrumptious Sweet Potato Hash Browns Recipe a go. It truly is a wonderful way to elevate your breakfast or brunch, demonstrating that you can add a healthy, vibrant spin to a comfort food classic without losing any of the flavour or satisfying texture. Once you’ve perfected the squeezing technique, we’re sure you’ll be making these every weekend. After you’ve savoured your savoury breakfast, perhaps you could indulge in something sweet, like our amazing Biscoff Truffles? We would be delighted to hear how you get on with your hash browns, so please feel free to leave a comment and a rating below!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 600g sweet potatoes (around 2 medium ones), peeled
• 1 small brown onion, also peeled
• 1 large free-range egg, given a light whisk
• 3 tablespoons of plain flour (or a gluten-free alternative)
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of garlic powder
• 1/4 teaspoon of cayenne pepper (optional, for a little warmth)
• 1 teaspoon of sea salt
• 1/2 teaspoon of freshly ground black pepper
• 4-5 tablespoons of sunflower or vegetable oil, for frying
• Freshly snipped chives or parsley, to garnish (optional)
• A dollop of sour cream or Greek yoghurt, to serve (optional)

Instructions

1. Prepare the Vegetables: On the coarse setting of your box grater, shred the peeled sweet potatoes and the onion into a large mixing bowl. Use your hands to toss them together, ensuring the onion is evenly mixed in.
2. Squeeze Out the Moisture: Now for the most vital part of the process! Spoon half of the grated mixture onto the centre of a clean tea towel or a square of muslin. Bring the corners together, twist it into a tight bundle, and wring it out over the sink with all your strength. You’ll be surprised by the amount of liquid that is released. Keep squeezing until it feels noticeably drier. Pop the dry mixture into a clean bowl and do the same with the other half.
3. Mix Everything Together: Into the bowl containing your dry shredded vegetables, tip in the whisked egg, plain flour, smoked paprika, garlic powder, cayenne pepper (if you’re using it), sea salt, and black pepper. With a fork or clean hands, combine all the ingredients until you have a uniform, slightly tacky mixture.
4. Form the Patties: Scoop up a portion of the mixture (about 3-4 tablespoons) and gently form it into a round, flat patty, approximately 1.5cm thick. You want it to hold together without being packed too tightly. Set the formed patty on a clean plate or tray and continue with the remaining mixture. This should yield about 8 hash browns.
5. Heat the Oil: Add your chosen oil to a large, heavy-based, non-stick frying pan, ensuring there’s enough to cover the bottom generously. Place the pan on a medium-high heat. You’ll know the oil is hot enough when it starts to shimmer, or if a tiny shred of the mixture sizzles instantly when dropped in.
6. Fry Until Golden: Gently lower 3 or 4 hash browns into the hot oil. Be careful not to overcrowd the pan, as this can cause the oil temperature to drop and result in sogginess. Let them fry on the first side for 4-5 minutes without moving them, until a rich, golden-brown crust develops.
7. Flip and Cook Through: With a fish slice or spatula, carefully turn the hash browns over. Cook for a further 4-5 minutes on the other side until it is just as golden and crisp. The inside should be perfectly tender and cooked through.
8. Drain and Finish: Lift the cooked hash browns out of the pan and place them onto a wire rack or a plate lined with kitchen paper to allow any excess oil to drain away. If you’re cooking in batches, you can keep the first lot warm on a tray in a low oven (around 100°C) while you finish the rest. Garnish with fresh herbs and serve straight away with a spoonful of sour cream or your favourite breakfast items.

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