Crispy Sweet Potato Hash Browns
Shredded sweet potato tossed with cornstarch and pressed into a hot skillet for lacy, crisp edges and a tender middle. No egg needed.
Servings 4 servings
Ingredients
For the Hash Browns
- 2 large sweet potatoes about 1.5 pounds, peeled
- 1 tablespoon cornstarch
- 1 small shallot finely chopped
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 tablespoons neutral oil avocado or canola
- 1 tablespoon butter
- ¾ teaspoon kosher salt added at the end
Instructions
Prep the Shreds
- Peel the sweet potatoes and shred them on the largest holes of a box grater, or with the shredding disc of a food processor.
- Pile the shreds into a clean kitchen towel and squeeze firmly to pull off the surface moisture, then shake them loose again.
- Toss the dry shreds in a bowl with the cornstarch, garlic powder, black pepper and chopped shallot until no white powder is visible. Do not add the salt yet.
Cook
- Heat a wide heavy skillet over medium-high heat. Add the oil, then the butter. When the butter foams, add the shreds.
- Press the shreds into an even layer no thicker than half an inch, or scoop ⅓ cup portions and press them into half inch patties with space between them. Work in two batches rather than crowding the pan.
- Cook undisturbed for 4 to 5 minutes, until the underside is deep brown. Lift an edge to check rather than stirring.
- Flip in sections or individually, press once, and cook another 3 to 4 minutes.
- Take the pan off the heat, salt the hash browns, and serve right away.
Notes
- Coarse shreds only: the large holes of the box grater trap air pockets that let the shreds crisp. Fine shreds mat into paste.
- Salt at the end: salt pulls moisture to the surface, and surface moisture is what stops browning.
- Oven version: spread the seasoned shreds on a preheated rimmed sheet pan at 425 degrees F for 20 minutes, tossing once.
- Air fryer version: pressed patties in a single layer at 380 degrees F for 12 to 14 minutes, flipped halfway.
- Freeze raw: press patties, freeze flat on a tray, bag for up to 2 months, and cook from frozen with 2 extra minutes a side.