Ingredients:

  • 2 medium/large Sweet Potatoes (about 1.5 lbs total), peeled
  • 1/4 cup finely minced Yellow Onion
  • 1 tablespoon All-Purpose Flour (or GF substitute)
  • 2 Large Eggs, lightly beaten
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Garlic Powder
  • 1 teaspoon Kosher Salt (or to taste)
  • 1/2 teaspoon Freshly Ground Black Pepper (or to taste)
  • 3 tablespoons Neutral Oil (e.g., Canola, Grapeseed) for frying
  • 1 tablespoon Unsalted Butter for frying

Instructions:

  1. Peel and then coarsely grate the sweet potatoes using a box grater or food processor attachment.
  2. Transfer the grated potato to the centre of a clean kitchen towel or cheesecloth. Gather the edges and twist tightly over the sink, squeezing aggressively to remove as much liquid as possible. This step is non-negotiable for crispness!
  3. Transfer the dried sweet potato shreds to a large mixing bowl. Add minced onion, flour, beaten eggs, paprika, garlic powder, salt, and pepper. Mix thoroughly until just combined—do not overmix.
  4. Place a large, heavy-bottomed skillet over medium-high heat. Add the oil and butter. Allow the butter to melt and foam slightly, indicating the pan is hot enough.
  5. Working quickly, scoop about 1/3 cup of the mixture per patty and gently place it into the hot oil, flattening slightly with the spatula to create uniform patties (about 1/2 inch thick). Do not overcrowd the pan; cook in batches.
  6. Cook undisturbed for 5–7 minutes per side. Resist the urge to flip until a deep golden-brown crust has formed. Press down gently with the spatula halfway through the second side to ensure even browning.
  7. Transfer the finished hash browns to a plate lined with paper towels to drain any excess fat. Season immediately with a pinch more salt if needed, and serve hot.