Sweet Potato Hashbrowns

Ingredients

• 2–3small–medium sweet potatoes, peeled
• 1white onion, grated
• 2eggs
• 1 tbspplain flour
• 1.5 tbspvegetable oil
• 1 tbspsalt
• 1 tspgarlic granules
• 1/2 tspchilli flakes
• 1/2 tspground cumin
• 1/2 tsppepper
• 2 tbsphoney
• 2 tbspSriracha
• 1 tspwater

Instructions

1. 1

   Heat the oil

   Heat the vegetable oil in a large frying pan over a medium heat.

2. 2

   Drain the potato

   Swirl the grated sweet potato in cold water, then squeeze or drain away as much moisture as possible.

3. 3

   Mix the ingredients

   Combine the sweet potato with the grated onion, eggs, flour and all the seasonings.

4. 4

   Fry the patties

   Scoop palm-sized portions into the hot oil and flatten them slightly. Cook for 2 minutes on each side, until crisp and browned.

5. 5

   Stir the sauce

   Mix the Sriracha, honey and water to make a sweet, tangy sauce.

6. 6

   Serve the hashbrowns

   Stack the sweet potato hashbrowns, add a dollop of hummus on top and drizzle over the Sriracha-honey sauce.

What are sweet potato hashbrowns?

Hashbrowns are grated potatoes cooked in a pan until their outside turns crisp. This version swaps in sweet potato and seasons the mixture with onion, garlic, chilli and cumin.

The method follows the same simple pan-fried idea, with a honey-Sriracha drizzle adding a sweet, tangy contrast. The recipe does not specify a regional origin for this variation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 6g protein, 34g carbs, 5g fat.

Sweet potato supplies most of the carbohydrate, while the eggs contribute protein and the oil used for frying adds fat. Honey also adds sugars, and the salt makes the sodium estimate particularly high. Serve with a fresh salad or extra vegetables to balance the plate.

Get the sweet potato ready

Grating: Use the large holes of a box grater so the potato shreds cook through while still giving the patties some texture.

Draining: The recipe calls for rinsing the grated potato in cold water and squeezing or draining it well. Removing excess moisture helps the mixture hold together and brown in the pan.

Bind and season the mixture

Binding: Eggs and a little flour help hold the grated vegetables together. Mix until the shreds are evenly coated, rather than crushing them into a smooth paste.

Seasoning: Garlic granules, chilli flakes, cumin and pepper give the sweet potato savoury warmth. The listed tablespoon of salt is a substantial amount, so check whether that is the intended quantity before adding it.

Fry for a crisp finish

Portioning: Make each scoop roughly palm-sized and flatten it slightly so the centre cooks at a similar pace to the edges.

Browning: Cook for 2 minutes per side as directed, looking for crisp, browned surfaces. If a patty is still pale or fragile when you try to turn it, give it a little longer before flipping.

Make the quick sauce

Mixing: Stir together the Sriracha, honey and water until combined. The honey softens the chilli heat, while the water loosens the mixture for drizzling.

Serving: Add the sauce over the hashbrowns just before eating to keep their browned surfaces from becoming soggy.

Plan the timing

Prep: Grate and drain the sweet potato before heating the pan, then mix the patties while the oil warms. The recipe gives 2 minutes of cooking per side but does not specify a total preparation or cooking time.

In batches: Avoid crowding the pan; cook the patties in batches if needed so they have room to brown. Keep cooked ones warm while the rest fry.

What to serve alongside

Hummus: The method suggests finishing each stack with a dollop of hummus, although it is not included in the ingredient list. Add it if you have some to hand.

On the plate: Serve with eggs or a simple salad for a more rounded meal. Keep the sauce on the side if you want to control how much goes on each portion.

Recipe notes & tips

• Squeeze the grated sweet potato thoroughly after rinsing to help the patties brown.
• Flatten each scoop gently so it cooks evenly without falling apart.
• Wait for the underside to turn crisp before attempting to flip a patty.
• Fry in batches if the pan is crowded.
• Mix the sauce separately and drizzle it over the hashbrowns just before serving.
• Check the salt quantity before mixing, as 1 tablespoon is a generous amount.

Variations

• Milder sauce: Use less Sriracha and keep the honey and water in proportion to taste.
• Extra heat: Add a pinch more chilli flakes to the potato mixture.
• Herby finish: Scatter chopped fresh coriander over the cooked hashbrowns.
• Add spring onion: Mix sliced spring onion into the grated potato for a fresh savoury note.
• Serve with eggs: Add a fried or poached egg alongside for a more substantial plate.

Common mistakes to avoid

• Wet potato: Excess water can make patties soft; squeeze or drain the shreds well.
• Crowded pan: Patties may steam rather than brown; fry them in batches.
• Turning too soon: A fragile patty can break; let the first side brown before flipping.
• Uneven patties: Thick centres take longer to cook; flatten each scoop slightly.
• Sauce added early: The drizzle can soften the crisp surfaces; add it just before serving.
• Too much salt: The listed tablespoon is generous; verify the amount before mixing it in.

How to store

Refrigerate leftover cooked hashbrowns in an airtight container for up to 3 days. Reheat in a frying pan or oven until hot, so the outside can crisp up again; store the sauce separately if possible.

Frequently asked questions