Sweet Potato Hash Browns
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:2 servings
- 1large sweet potato (10 to 12 ounces), scrubbed and dried
- 2tablespoons cornstarch
- 2tablespoons unsalted butter
- Kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
229 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 2 grams protein; 414 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Using the large holes of a box grater, grate the sweet potato onto a paper towel. Use the paper towel to gather the sweet potato shreds, then squeeze to wring out excess moisture (there may not be much). Dump into a bowl, add cornstarch and mix to combine.
- Step 2
Set your largest nonstick skillet (cast-iron is also fine, if it’s all you have, though you can expect a bit more sticking) over medium-high heat and add ½ tablespoon butter. Swirl the pan to coat it in butter. When the butter stops foaming, sprinkle shredded sweet potato all over the surface in a thin single layer. (The thinner the layer, the more crisp the hash browns.)
- Step 3
Sprinkle all over with salt, then use a spatula, preferably long and thin, to press down so all shreds come in contact with the hot surface. When you see the potato is starting to get really crisp and brown on the bottom, about 3 to 4 minutes, use the spatula to carefully flip small sections over (it’s O.K. if it’s not perfect). Cook until the other side is deeply brown, 3 to 5 minutes more, flipping sections as needed.
- Step 4
Unless your pan is really big, you’ll have to cook these in 3 to 4 batches, using ½ tablespoon butter for each round. You can keep the cooked hash browns warm in a 300-degree oven as you work.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Randy
1. Peel the sweet potato. 2. Spread shredded potato in a thin layer on a bed of paper towels. Sprinkle with 1/4 tsp salt and cover with paper towels. Let stand 10 minutes. Press to extract water. Season with 1/2 tsp 5-Spice & 1 TBL potato starch. 3. Add 1 TBL butter to pan. Press potatoes firmly. 4. Swirl pan to avoid sticking. Add butter as needed. 5. When bottom has browned, loosen it using a Fish Spatula. 6. Turn or flip the entire cake over in one piece. Add 1 TBL butter.
Christa
I love sweet potatoes, and you can hardly go wrong with sweet potatoes--but this recipe does. I hardly ever cook with cornstarch anymore. I far prefer Sifton's roasted sweet potatoes w/smoked paprika or Bittman's stir-fried sweet potatoes, and both are easy to make. You need to have a well-seasoned or really good nonstick pan to make this. I appreciate the flavor of vegetables shining through, but cornstarch added a yuck flavor. It wasn't inedible, but I won't make it again.
barb
Just made. Lessons: 1) Grate and blot -- easier. There is not much moisture. 2) Sprinkle with a bit of flour (instead of cornstarch) or nothing at all -- potatoes are starch 3) You will know when the underside is done-ish because it will slip and slide in the pan. Press down with spatula. Wait two minutes more and flip in the air -- one piece. 4) Based on what you now see from first side you can gauge cooking for second side. 5) Cumin goes well 6) Yum.
Eleanor
If available, use a food processor rather than a box grater. It will give you larger, more distinct shreads that should brown nicely. The box grater (I used both in succession) gives you a wetter, messier result.
Alexandra
Shredded sweet potatoes freeze well - I'd go through step 1 and then freeze in a single layer on a baking sheet, then transfer to a bag. Then just sprinkle them frozen into the pan when you're ready!
NannyFlo
The recipe worked well for me with a couple modifications. Used my Cuisinart SurePrep to chop the sweet potato including the skin. Added black and crushed red pepper. Delicious!
Alison
This was SO good!
Harbor Diner
We eat a lot of sweet potatoes and this was a nice addition to our repertoire. Definitely grate with food processor and go light on corn starch. Next time I’ll use a much bigger pan and spread potatoes out in a thinner layer to avoid the steaming mentioned by others. Great platform for different seasonings.
Laura
Added Chinese 5 spice per other comments, excellent addition
Dan
I just made these as instructed and they were a hit. My only complaint is in the cooking process; is there a more efficient way to cook the potatoes all at once? Next time I may try cooking in a thin layer on a sheet pan on low broil and then flip. Any thoughts?
CK in MN
I made this per directions, doubling everything & using my largest cast iron skillet in one batch. Yum!!
Jason
I added a very finely diced small onion which made these less sweet and more savory. Also, a large nonstick electric griddle worked great, just don't crowd then or they tend to steam instead of fry.
Dave
Added 1/2 cup minced scallions and a healthy pinch of cayenne to give it a bit of heat
KB
They were fine, but I wouldn't make again. I would probably use Randy's instructions in the comments if there is a next time.
Lara
No need for the cornstarch!
Elena
Pretty good but not in a rush to make again. Important to squeeze liquid and lay potato layer thin. May add some cumin next time
waste of a perfectful good sweet potato
Very ordinary.
lucy
Very tasty. I pimped the eggs and hash with Tabasco and (gulp) some ketchup. At first the hash looked like a gooey mess, but no matter — it tasted great. Will make again. Btw, I used cornstarch. Not a problem.
Emily
Skip the salt altogether until serving. Mine was far too salty!
sujatha92
Not successful in my hands. Sweet potato fell apart & ended up burned on bottom and steamed soft on top, despite high then medium heat and a good glug of oil. IMO if a sweet potato hash brown is what you’re going for, you’re better off making a latke with flour and egg.
topped w/ Honey Sriracha Mayo
Honey Sriracha Aioli: 1/3 cup mayo 1 tablespoon lemon juice 1 1/4 teaspoon sriracha 1 teaspoon honey 1/4 teaspoon garlic powder Added chicken andouille sausage and topped with fried eggs. Seasoned hash with salt, pepper and smoked paprika.
Antoine
No need to overdo it with the butter, a nice mixing is enough. Well spread in the pan, let some space for turning the hash brown easily with messing it. Delicious
Private notes are only visible to you.
Advertisement
