Sweet Potato Hashbrowns
A slightly sweet, but super flavorful twist on the classic hashbrown.
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