Ingredients:

  • 2 large (approx. 1.5 lbs) Sweet Potato, peeled and coarsely grated
  • 1 tablespoon Olive Oil (or Avocado Oil)
  • 1 Large Egg, lightly whisked
  • 2 tablespoons Oat Flour (or Cornstarch/Tapioca Flour)
  • 1 teaspoon Sea Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • ¼ teaspoon Smoked Paprika (Optional)
  • Spray or 1-2 teaspoons Frying/Baking Oil

Instructions:

  1. Grate the Sweet Potato: Peel and coarsely grate the sweet potatoes using a box grater or food processor. Place the grated potato in a large bowl.
  2. Season and Rest: Toss the grated sweet potato with the 1 teaspoon of sea salt. Allow it to sit for 5 minutes. The salt will draw out the excess moisture.
  3. The Great Squeeze: Transfer the seasoned, grated sweet potato onto the center of a clean, sturdy kitchen towel. Twist tightly, wringing out as much liquid as physically possible (aim to remove at least ½ cup / 120ml). Discard the drained liquid.
  4. Transfer and Bind: Return the completely dry sweet potato shreds to the mixing bowl. Add the lightly whisked egg, oat flour (or starch), pepper, and smoked paprika (if using). Mix thoroughly until the mixture is uniformly bound.
  5. Form the Patties: Scoop ¼ cup of the mixture for each patty. Gently form them into dense, flat rounds, about 1 inch (2.5 cm) thick, squeezing them slightly to ensure compactness.
  6. Preheat and Cook: Choose a method: A) Pan-Frying: Heat a non-stick pan over medium-high heat with a teaspoon of oil. B) Baking: Preheat the oven to 400°F (200°C) and lightly spray a parchment-lined sheet.
  7. Cook Until Golden: Pan-fry for 5–6 minutes per side, pressing gently, OR Bake for 10 minutes, flip carefully, and bake for another 8–10 minutes, or until deeply golden brown and firm to the touch.
  8. Serve: Transfer the finished hash browns to a plate lined with kitchen paper briefly to wick away any excess surface oil. Serve immediately.