During the summer months, my breakfast usually consists of coffee (obviously) and something light… a few eggs, a bowl of cereal or some fruit, but as fall rolls around and the mornings become a bit more chilly, I wake up craving a more hearty breakfast.
These sweet potato hashbrowns are exactly what a crisp fall morning calls for and you are going to love them! They are crispy and flavorful with just a hint of sweetness and a gorgeous orange color. I love topping them with a sunny side up egg…. simply delicious.
Let’s get them started…
Start by peeling your sweet potato and shredding it. Next, peel and shred a yellow onion and place the onion shreds into a clean tea towel. Squeeze the shredded onion to remove excess moisture and then place the sweet potato and onion shreds into a large bowl. Add 2 eggs, 1/3 cup of grated parmesan and 1/4 cup of all purpose flour and mix until fully combined.
Add about 1/2 inch of vegetable oil into a large skillet and place it over medium heat. Once the oil is warm, place about 1/3 cup of hashbrown mixture (or a small handful, if you like hands on cooking) into the oil and press it out evenly. You want the pile to be thin enough to easily crisp up, but not so thin that it will fall apart when you flip it.
My first few hashbrowns occasionally fall into the “experimental” category, but even the not so gorgeous ones are delicious, so just adjust your next round and keep cooking!
Once the bottom is golden brown and crispy, carefully flip the hashbrowns over to the other side. I highly recommend flipping them away from you, so any oil splatter is also headed in the opposite direction. Safety first, right?
Once the first round of hashbrowns are done, transfer them onto a cooling rack. This is really important! If you set super hot, oily hashbrowns onto a solid surface like a plate (even a plate covered in paper towels), the bottom of your hashbrowns will get soggy and nobody wants soggy hashbrowns.
Once all of the hashbrowns are fried up, stack a few (or more) onto your favorite breakfast plate and top them with an egg and get ready to start your day in a very delicious way…
These sweet potato hashbrowns are so crispy and delicious and although hashbrowns are almost always served warm, these are actually still quite delicious even at room temperature.
If you happen to have any leftovers, store them in an airtight container in the refrigerator and then reheat them on a parchment lined baking sheet at 350 degrees for about 10 minutes. What could be better than one hearty breakfast? Two hearty breakfasts!! Yay!!!
Have a great day everyone!
Sweet Potato Hashbrowns
Ingredients
- 1 large sweet potato, peeled, grated
- 1 medium yellow onion, grated
- 2 large eggs
- 1/3 cup parmesan, grated
- 1/4 cup all purpose flour
- salt and black pepper
- vegetable oil (for frying)
Instructions
- Grate the peeled sweet potato and place it into a large bowl
- Grate the yellow onion and transfer it into a tea towel
- Squeeze the liquid from the grated onion and then transfer the onion in with the sweet potatoes
- Add 2 eggs, 1/3 cup of grated parmesan, 1/4 cup of all purpose flour and a pinch of salt and pepper
- Mix until all of the ingredients are fully combined
- Add 1/2 inch of vegetable oil into a wide skillet and place it over medium heat
- Once the oil is heated, carefully drop about 1/3 cup of the hashbrown mixture into the hot oil and press it out evenly and fairly thin
- Let the hashbrown cook for a few minutes undisturbed
- Once the underside is golden brown, carefully flip the hashbrowns to the other side and sprinkle with salt
- Cook until the second side is also golden brown
- Transfer the crispy hashbrowns onto a cooling rack while you cook the remaining portions
- Serve warm
