Sweet Potato Hashbrowns

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1 large sweet potato (peeled, about 3½ cups)

2 tablespoons grated onion

2 eggs

1 tablespoon all-purpose flour

¼ teaspoon kosher salt (or to taste)

2 tablespoons vegetable oil (or as needed)

Directions

Preheat oven to 350°F.

Coarsely grate the potato and place in a bowl of cold water. Swirl a few times and drain. Gently squeeze out moisture from the potatoes.

Combine potato, onions, eggs, flour, salt & pepper to taste in a medium bowl.

Heat oil in a large skillet over medium heat.

Scoop heaping tablespoons of the potato mixture onto the hot oil and gently flatten with a spatula.

Cook until lightly browned, about 3-4 minutes. Flip and cook an additional 3-4 minutes or until browned. Repeat with remaining batter.

Place browned hashbrowns on a baking sheet and bake 10-12 minutes or until cooked through.

Serve with sour cream.

Notes

Substitute with a flour alternative

Nutrition

• Serving Size: 2 hashbrowns
• Calories: 156 kcal
• Total Fat: 6 g
• Saturated Fat: 2 g
• Cholesterol: 8 mg
• Sodium: 378 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 2 g