Sweet Potato Hash Browns

A simple and healthier recipe for Hash Browns which requires just a few ingredients and less than 30-minutes to prepare and cook. These are a far better choice than store-bought hash browns.

Sweet-Potato Hash Brown

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Oh hello simple and satisfying!

Whenever recipes like this happen, I wonder whether I should post them on the blog or not, because they are simple and require just a few ingredients but then I think, that’s often what we all want right…simple and only a handful of ingredients, and perfect for quick weeknight meals, simply accompanied by a green salad.

Before I turned to a healthier cleaner almost Vegan diet/lifestyle, I used to live off white potatoes. They would make up a bulk of almost every meal, and if I didn’t have white potatoes, then I would have another carbohydrate such as white pasta or white rice. Since educating myself and becoming really passionate about healthier foods and the impact on your body, I haven’t cooked myself these types of foods, nor have I purchased my favourite hash browns from the supermarket or local takeaway. I do remember them to be so good though; crispy, compact and most definitely deep-fried!

My recipe for these Sweet Potato Hash Browns is healthier, no unnecessary additions, only requires a few ingredients and it is baked and not fried. (Though you could cook on either side in a little oil in a frying pan, if you wish). After resting my Hash Browns in the fridge for 30 minutes, I baked them in the oven as this is the easiest (no oily splutter mess) and healthiest method and they can be carefully turned over to ensure they are cooked evenly. I would recommend carefully placing them on parchment paper and placing them on a rack in the oven instead of a baking tray to ensure maximum cooking. I really enjoyed these Hash Browns sprinkled with some dairy-free ‘cheeze’ and served with a hearty salad, avocado and your favourite dip (I made a creamy turmeric chickpea dip) for a light satisfying Summer meal, or serve them as a side dish to your favourite protein and vegetables.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Sweet Potato Hash Browns
Prep time
Cook time
Total time
Recipe type: 30-Minutes or Less, Vegan
Cuisine: Snack, Main
Serves: Serves 6
  • 2 sweet potatoes, peeled and grated
  • ½ onion, peeled and sliced thinly
  • 1 tbsp olive oil
  • 1 flax egg (1 tbsp ground flaxseeds and 2.5 tbsp water, set for 5 minutes)
  • 1 tbsp cornflour or wholemeal flour
  • ¼ tsp garlic granuels
  • 1 tsp Italian mixed herbs
  • Dairy-free cheeze shreds for topping
  1. If you're baking these hash browns then pre-heat your oven to 350F/180C/Gas Mark 6. Line a baking tray with parchment paper and set aside.
  2. Start by combining the sweet potatoes, onion, olive oil and flax egg in a mixing bowl, then add the herbs, and flour and stir to combine. (Add a little more flour if the mixture is too wet). Place the mixing bowl in the fridge for 30 minutes.
  3. After 30 minutes, remove from the refrigerator and divide the mixture into 6-8 (depending on your size preference - I made 6) and shape into a circular-burger type shape and either place them all on a baking tray, topped with cheeze shreds and baked for approx. 20 minutes or until browned. Otherwise, you can heat a non-stick frying pan with a little oil
  4. and cook each one on either side for 3-5 minutes. Then top them with cheeze shreds and place them under the grill or pop them in a pre-heated oven for 5-10 minutes until the cheeze has melted.
  5. Serve with a green side salad and your favourite dip.

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