Ingredients
Scale
- 2 tbsp vegetable oil (or any other neutral oil like canola)
- 2 tbsp grated onion
- 1 large sweet potato, peeled
- 2 eggs (large, preferably free-range for richer yolks)
- 1 tbsp all-purpose flour (King Arthur all-purpose flour recommended)
- 1/4 tsp kosher salt
Instructions
- Preheat your oven to 350°F (175°C).
- Coarsely grate the potatoes and soak them in cold water. Drain and squeeze out excess moisture.
- Combine grated potatoes, chopped onions, eggs, flour, and salt in a bowl. Mix well.
- Heat oil in a skillet over medium heat. Scoop potato mixture into the skillet, flatten into patties, and cook for 3-4 minutes per side until browned.
- Transfer browned hash browns to a baking sheet and bake for 10-12 minutes until crispy.
- Serve hot with sour cream.
Notes
- Ensure potatoes are dry before mixing to prevent sogginess.
- Use a non-stick skillet for easier flipping.
- Peeling the sweet potatoes is optional but recommended for texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying and Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 hash brown
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg