Healthy Sweet Potato Hash Browns (Printable Version)

Golden, crispy sweet potato patties baked to perfection with aromatic spices. A colorful, lighter take on the breakfast favorite everyone loves.

# What You Need:

→ Vegetables

01 - 2 medium sweet potatoes (about 1.1 lbs), peeled and coarsely grated
02 - 1 small red onion, finely diced
03 - 2 spring onions, thinly sliced

→ Binders & Seasonings

04 - 2 large eggs
05 - 3 tbsp chickpea flour (or all-purpose flour)
06 - 1/2 tsp garlic powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp sea salt
09 - 1/4 tsp freshly ground black pepper

→ For Cooking

10 - 2 tbsp olive oil (divided), or avocado oil

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place grated sweet potatoes in a clean kitchen towel and squeeze out excess moisture.
03 - In a large bowl, combine sweet potatoes, red onion, spring onions, eggs, chickpea flour, garlic powder, smoked paprika, salt, and pepper. Mix until well combined.
04 - Drizzle 1 tablespoon oil over the lined baking sheet.
05 - Scoop 1/4-cup portions of the mixture onto the sheet, flattening each into a patty about 1/3 inch thick.
06 - Brush or drizzle the tops with the remaining oil.
07 - Bake for 12 minutes, flip hash browns carefully, and bake an additional 10-13 minutes until golden and crisp.
08 - Serve immediately, garnished with extra spring onions if desired.

# Expert Tips:

01 -
  • They satisfy that crispy hash brown craving without the greasy aftermath of frying
  • The sweet and savory combo means you can eat them plain or load them with toppings
  • Baking them lets you make a big batch without standing over a hot stove
02 -
  • Squeezing out every bit of moisture from the sweet potatoes is the difference between crispy and soggy
  • Chickpea flour can be swapped for regular flour, but the texture and slight earthiness are worth seeking it out
  • These reheat surprisingly well in a toaster oven if you somehow have leftovers
03 -
  • Use the large holes on your box grater for better texture than the fine side would give
  • Let the mixture sit for 5 minutes before forming patties if the flour feels dry
  • Dont crowd the baking sheet or theyll steam instead of crisp

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