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    Meg’s Recipes

    Sweet Potato Hashbrowns

    4 servings

    servings

    5 minutes

    active time

    25 minutes

    total time
    Start Cooking

    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

    Unsaturated Fat

    -

    Trans Fat

    -

    Cholesterol

    8 mg

    Sodium

    378 mg

    Total Carbohydrate

    23 g

    Dietary Fiber

    3 g

    Total Sugars

    5 g

    Protein

    2 g

    4 servings

    servings

    5 minutes

    active time

    25 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    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

    1

    Preheat oven to 350°F.

    2

    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.

    3

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

    4

    Heat oil in a large skillet over medium heat.

    5

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

    6

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

    7

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

    8

    Serve with sour cream.