Sweet Potato Hash Browns for Easy Breakfasts
Crispy and healthy sweet potato hash browns, gluten-free, lightly seasoned and perfect for breakfast, brunch, or snacks.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
Ingredients
Scale
2 medium sweet potatoes, peeled and shredded
1 small onion, finely grated or minced
2 large eggs
2 tablespoons almond flour or whole-grain flour
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
Pinch of salt
2 tablespoons olive oil or avocado oil
Optional: 2 tablespoons chopped fresh parsley or chives
Instructions
- Shred sweet potatoes and squeeze out excess moisture.
- Mix with onion, eggs, almond flour, garlic powder, paprika, salt, pepper, and herbs.
- Heat skillet with olive oil over medium heat. Form small mounds, flatten, and cook 4–5 minutes per side until golden.
- Transfer to paper towels to drain excess oil. Serve warm.
Notes
Can bake at 400°F for 20–25 minutes, flipping halfway. Vegan option: use flax egg. Freeze cooked hash browns for later use.