Healthy Sweet Potato Hash Browns

ByMadison Rae
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Why Make This Recipe

Healthy Sweet Potato Hash Browns are a delicious and nutritious alternative to regular hash browns. They are packed with vitamins, fiber, and antioxidants, making them a great addition to any meal. Plus, they are simple to prepare, and everyone in the family will love them!

How to Make Healthy Sweet Potato Hash Browns

Ingredients:

  • 2 large sweet potatoes
  • 1 small onion
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: spices (e.g., paprika, garlic powder) and herbs (e.g., parsley, chives) for flavor

Directions:

  1. Peel and grate the sweet potatoes and onion using a box grater or food processor.
  2. Place the grated sweet potato and onion in a kitchen towel and squeeze out excess moisture.
  3. Heat olive oil in a large skillet over medium heat.
  4. Add the grated mixture to the skillet, spreading it out evenly.
  5. Cook for about 5 minutes, then flip and cook for another 5 minutes, or until crispy and golden-brown.
  6. Season with salt, pepper, and optional spices or herbs before serving.

How to Serve Healthy Sweet Potato Hash Browns

You can serve Healthy Sweet Potato Hash Browns as a scrumptious breakfast or as a side dish for lunch or dinner. They pair well with eggs, avocado, or even as a base for your favorite protein.

How to Store Healthy Sweet Potato Hash Browns

To store leftovers, let the hash browns cool down completely. Place them in an airtight container and keep them in the refrigerator for up to three days. You can reheat them in a skillet for a crispy texture again!

Tips to Make Healthy Sweet Potato Hash Browns

  • Make sure to squeeze out as much moisture as possible from the grated mixture. This step helps achieve a crispy texture.
  • Feel free to experiment with different spices and herbs to suit your taste.
  • Cook them in batches if your skillet is small, to ensure they cook evenly and don’t steam.

Variation

If you’re looking for a fun twist, add grated zucchini or carrots to the mixture for added flavor and nutrition. You can also top them with a fried egg for an extra delicious meal!

FAQs

Q: Can I use other types of potatoes instead of sweet potatoes?
A: Yes, you can use regular potatoes, but the flavor and nutrition will differ. Sweet potatoes are sweeter and more nutritious.

Q: Are these hash browns gluten-free?
A: Yes, Healthy Sweet Potato Hash Browns are gluten-free, making them suitable for those with gluten sensitivities.

Q: Can I freeze the hash browns?
A: Yes, you can freeze them! Prepare them as directed, let them cool, and then freeze in an airtight container. When you’re ready to eat, reheat them directly from the freezer in a skillet.

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Healthy Sweet Potato Hash Browns

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free
Print Recipe

Description

A nutritious and delicious alternative to traditional hash browns, made with sweet potatoes and onions, packed with vitamins and fiber.

Ingredients

Scale
  • 2 large sweet potatoes
  • 1 small onion
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: spices (e.g., paprika, garlic powder) and herbs (e.g., parsley, chives) for flavor

Instructions

  1. Peel and grate the sweet potatoes and onion using a box grater or food processor.
  2. Place the grated sweet potato and onion in a kitchen towel and squeeze out excess moisture.
  3. Heat olive oil in a large skillet over medium heat.
  4. Add the grated mixture to the skillet, spreading it out evenly.
  5. Cook for about 5 minutes, then flip and cook for another 5 minutes, or until crispy and golden-brown.
  6. Season with salt, pepper, and optional spices or herbs before serving.

Notes

Squeeze out as much moisture as possible for a crispy texture. Experiment with different spices and herbs to suit your taste.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: Pan Frying
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 200
  • Sugar: 4g
  • Sodium: 200mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: sweet potato hash browns, healthy hash browns, gluten-free breakfast

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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