Cheddar Sweet Potato Hash Browns
Homemade cheddar sweet potato hash browns are a fun twist on traditional potato latkes. For recipe success, use a cheese grater to grate the sweet potatoes!
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Fat 4
Carbs 11
Protein 4
Yield 12
Ingredients
- 3 cups shredded sweet potatoes about 1 large
- 1 cup shredded cheddar cheese
- 1 large egg
- 1/3 cup all-purpose flour or white whole wheat four
- 1 tablespoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 cup thinly sliced red onion
- 1/4 cup chopped chives
- salt and pepper to taste
- olive oil for drizzling
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper and spray with nonstick cooking spray. Set aside.
- Use a cheese grater to shred the sweet potato. If your grater has multiple grate sizes, use the largest one. 1 large sweet potato equals about 3 cups of shredded sweet potato.
- Place the shredded sweet potato and all of the other ingredients into a large bowl. Use a spatula (or your hands) and mix until very well combined.
- Form the hash browns by using a 1/4 cup scoop. Working one hash brown fritter at a time, scoop the mixture into your palms, press the mixture together to squeeze out as much air as possible, and form a patty. Place the patties on the prepared baking sheet. Repeat until all of the sweet potato mixture is used up. Drizzle the patties with olive oil and sprinkle with salt and pepper (to taste).
- Bake for 30 minutes or until the tops of the hash brown fritters have firmed up and begin to turn golden brown.
Tips & Notes
- Storage: Once hash browns are completely cool, place in an airtight container and refrigerate for up to 5 days.
Watch it
Nutrition Facts
Calories: 89kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Fiber: 2g | Sugar: 2g