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Crispy Sweet Potato Hash Browns

Super crispy, naturally gluten-free hash browns, made with both sweet potato and white potato.
Course Breakfast
Cuisine American, British, European
Keyword breakfast, Dairy-free, gluten-free, Hash browns, Sweet Potato
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 (6 hash browns)
Calories 346kcal
Author Blue Sky Eating


  • 1 large sweet potato
  • 1 large white baking potato
  • 1 bunch spring onions
  • 1 tbsp olive oil + extra for frying
  • 1 large egg
  • 1/2 tsp salt
  • Black pepper (to taste)


  • In a bowl, beat the egg. Add the olive oil, salt and pepper and mix.
  • Slice up the green tops of the spring onions and add to the bowl.
  • Peel and grate the sweet potato. Over the sink or another bowl, squeeze as much of the moisture as possible out of the sweet potato, a handful at a time. Add the gratings to egg mixture.
  • Peel and grate the white potato (leaving this step until last will prevent the potato from going brown). Again, squeeze out the moisture before adding to the bowl with the remaining ingredients.
  • Mix everything together thoroughly.
  • Add a generous layer of olive oil to a large frying pan over a medium heat. There should be enough to cover the entire surface of the pan.
  • Grease a small ramekin (I used one that measures approx 7cm across and 4cm high) and evenly push a handful of the mixture inside, filling it about halfway.
  • Carefully tip the ramekin upside down so the mixture falls into the pan. You may need to reshape the edges of the hash brown a little using a small spoon or spatula.
  • Repeat with the remaining mixture.
  • Fry each hash brown for about 5 minutes on each side. If they start to become too browned too quickly, or the oil starts to spit too much, lower the heat a little.