Quick & Easy Sweet Potato Hash Browns

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Quick & Easy Sweet Potato Hash Browns | Real Food RN

Let me just start by saying that I have always been terrible at making hash browns! They always came out soggy. So I just admitted defeat and decided to stop trying. Once we started eating Paleo I wanted desperately to make sweet potato hash browns. While we avoid eating white potatoes, we definitely include sweet potatoes into our regular rotation.

White potatoes contain anti-nutrients, like saponins, that can be harmful, while sweet potatoes don’t contain those substances. I tried every method out there and failed most of the time, but then I had an idea: first fry, then broil. It worked! Plus, it’s super easy!!! Let me just say YOU’RE WELCOME because these are soooo good! Prep time: 10 minutes.

Quick & Easy Sweet Potato Hash Browns
Yield: Makes about 2-3 servings

Quick & Easy Sweet Potato Hash Browns

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

No more soggy hash browns! Try this method I came up with for crispy, delicious sweet potato hash browns. It's quick and super easy.

Ingredients

  • 2 medium organic sweet potatoes
  • 4 Tbsp bacon fat (or you can use lard)
  • Pinch sea salt

Instructions

1. Preheat your oven to broil.

2. Wash and grate your sweet potato.

3. In a skillet, melt the bacon fat.

4. Once the fat is hot, add the sweet potatoes and cook until they are starting to brown.

5. Next, place the skillet under the broiler and cook until crispy, about 5 minutes.

6. Serve sweet potato hash browns with salt to taste.

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Quick & Easy Sweet Potato Hash Browns | Real Food RN

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27 Replies to “Quick & Easy Sweet Potato Hash Browns”

  1. will have to try this! my family loves hash browns, but i was afraid of them not turning out… thanks for the recipe… and we love bacon!

  2. Is this bacon fat that was left over from previously cooked bacon? If so how long will that stay good if kept in a container? Does it need to be refrigerated?

  3. hi there, i just made this with your banana fritatta (which was AWESOME by the way….i cant believe i found a way to eat eggs!!) but these turned out soaking wet for me 🙁 Can you give me any pointers why this would happen?

  4. My hash browns always came out super wet and soggy and this method is the only way that really worked for me. Maybe you need to broil them a bit longer.

  5. Do you think grass fed butter would work in place of the bacon fat? These sound great, just don’t have any bacon fat on hand. Thanks!

  6. The best way to ensure crispy and not soggy hash browns is to ring as much water out of the grated potato as possible. I usually grate my potato and then put the grated potato into a cheese cloth and squeeze all the moisture out that I can.

  7. Use Japanese sweet potatoes (“Satsumaimo”) for hash browns, the kind with a purplish skin and creamy interior. They make the best hash browns IN THE WORLD. better even than white potatoes. They do not get soggy. We fry them in olive oil, turning and separating as they brown–I think it is best to tend them fairly closely. We put chopped onion and chopped kale into them. They’re fabulous.

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