Sweet Potato Hash Browns

1.Peel the sweet potatoes and grate them using a box grater or food processor with a grating attachment.

2.Place the grated sweet potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is crucial for crispy hash browns.

3.In a large mixing bowl, combine the grated sweet potatoes, finely chopped onion, all-purpose flour, and egg. Mix well until the ingredients are evenly incorporated.

4.Season the mixture with salt, black pepper, and smoked paprika if using. Stir to combine.

5.Heat the vegetable oil in a large non-stick skillet over medium heat until shimmering.

6.Scoop about 1/4 cup of the sweet potato mixture and form it into a flat patty with your hands. Place the patty in the hot skillet. Repeat with the remaining mixture, cooking in batches without overcrowding the pan.

7.Cook each hash brown for about 4-5 minutes on one side until golden brown and crispy, then carefully flip and cook the other side for another 4-5 minutes.

8.Once both sides are crispy and the hash browns are cooked through, transfer them to a plate lined with paper towels to drain any excess oil.

9.Serve immediately while hot and crispy, optionally garnished with fresh herbs or a dollop of sour cream or ketchup for dipping.