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–+ servings

Crispy Grated Sweet Potato Hash Brown Patties

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Golden, crispy sweet potato hash brown patties baked with minimal oil. A nutritious and delicious twist on a classic breakfast favorite!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 1
Course: fresh-breakfasts
Cuisine: American
Calories: 165
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and coarsely grated
  • 1 small red onion finely diced
  • 2 scallions thinly sliced, also known as spring onions
  • 2 large eggs
  • 3 tablespoons (45 ml) chickpea flour or all-purpose flour
  • 1/2 teaspoon (2.5 ml) garlic powder
  • 1/2 teaspoon (2.5 ml) smoked paprika
  • 1/2 teaspoon (2.5 ml) sea salt
  • 1/4 teaspoon (1.25 ml) freshly ground black pepper
  • 2 tablespoons (30 ml) California olive oil or avocado oil divided

Method
 

  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. Transfer the grated sweet potatoes to a clean kitchen towel and squeeze out all excess moisture thoroughly.
  3. Combine the sweet potatoes, red onion, spring onions, eggs, chickpea flour, garlic powder, smoked paprika, salt, and pepper in a large bowl and mix until thoroughly incorporated.
  4. Drizzle one tablespoon of oil over the prepared baking sheet and spread it evenly.
  5. Scoop 1/4-cup portions of the mixture onto the baking sheet and flatten each into a patty approximately 1/2 inch thick.
  6. Brush or drizzle the remaining tablespoon of oil over the tops of the patties.
  7. Bake for 12 minutes until the edges start to become crisp.
  8. Carefully flip the hash browns and bake for an additional 10 to 13 minutes until they are golden brown and crispy on both sides.
  9. Serve immediately and garnish with additional spring onions if desired.

Nutrition

Calories: 165kcal

Notes

Moisture Control: I learned the hard way that moisture is the enemy of a crispy hash brown, so I really put my weight into squeezing that kitchen towel until every last drop of liquid is