Ingredients
Method
Preparation
- Decide if you want to peel your sweet potato. The skin is edible but peeling provides a smoother texture.
- Shred the sweet potato using a box grater or a food processor.
- Do not rinse the sweet potato; pat it dry with a paper towel to help achieve maximum crispiness.
Cooking
- Preheat your oven to 225˚F (105˚C) if cooking in batches.
- Add 2 tablespoons of high-heat oil to a large skillet over medium heat, heating until shimmering.
- Distribute the shredded sweet potato into mounds in the skillet, pressing each mound firmly with a spatula.
- Cook without moving for 4 to 5 minutes until edges are golden and crispy; lower heat if burning.
- Flip each hash brown with a spatula, flatten again, and cook for another 4 to 5 minutes until golden and tender.
Finishing Touches
- Transfer to a plate and season immediately with kosher salt.
- If cooking in batches, keep them warm in the preheated oven.
- Serve immediately for best texture.
Nutrition
Notes
Use high-heat oils like avocado or coconut for the best crispiness. Consider adding spices like smoked paprika or garlic powder for flavor variations.