SWEET POTATO HASH BROWNS

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PREP TIME: 10 MINS | COOK TIME: 9 MINS | TOTAL TIME: 19 MINS | SERVINGS: 4

This very delicious Sweet Potato Has Browns are super easy to throw together using only four ingredients. Ready in no more than twenty minutes, these hash browns are not only kid-friendly but the perfect homemade breakfast with eggs, bacon, or sausage to kick start your day! Or if serving these for lunch or dinner, enjoy them with some fresh salad like a garden salad, Greek salad, tomato salad, cucumber salad, avocado salad, or Cole Slaw. And they are perfect with yoghurt, sour cream, or ketchup for dipping.

To set your expectation, although these sweet potato hash browns are incredibly tasty, they are not crispy. If you like yours with a little crunch, these hash browns are not for you. But I promise the taste of these hash browns will compensate more than enough! My kids don’t even mind they just want to devour these until all the pieces are all gone! Try this as soon as you can, and I am pretty sure that your family will love and enjoy every bite!

INGREDIENTS

3 small sweet potatoes about 1lb.

3 Eggs

½ c. grated Parmesan

¼ c. chopped parsley

Salt & pepper to taste

Vegetable oil for frying

HOW TO MAKE SWEET POTATO HASH BROWNS

Step 1: After peeling the sweet potatoes, shred them, and place them in a medium mixing bowl.

Step 2: To the bowl with the shredded sweet potatoes, add in the eggs, Parmesan, and parsley, and liberally season with salt and pepper. Mix well until all the ingredients are combined.

Step 3: In a large non-stick skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add spoonfuls of the potato mixture to the pan. Flatten the mixture into about half-inch patties, flipping once. Cook the patties for about 2 to 3 minutes per side.

NUTRITION FACTS:

Calories: 186kcal | Carbohydrates: 20g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 133mg | Sodium: 293mg | Potassium: 410mg | Fiber: 3g | Sugar: 4g | Vitamin A: 14435IU | Vitamin C: 7.3mg | Calcium: 192mg | Iron: 1.5mg

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...