Ingredients:

  • 2 medium sweet potatoes (about 500g / 1.1 lbs), peeled
  • 1 small yellow onion (about 80g / 3 oz), finely diced
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon smoked paprika (5ml)
  • 1/2 teaspoon garlic powder (2.5ml)
  • 1/4 teaspoon cayenne pepper (optional) (1.25ml)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley (30ml)

Instructions:

  1. Shred the peeled sweet potatoes using a box grater or food processor.
  2. Place the shredded sweet potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible.
  3. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent.
  4. Add the shredded sweet potatoes to the skillet with the onion. Season with smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Toss to combine.
  5. Spread the sweet potato mixture in an even layer in the skillet. Cook undisturbed for 8-10 minutes, or until the bottom is golden brown and crispy.
  6. Carefully flip the hash browns using a spatula. Cook for another 8-10 minutes, or until the second side is golden brown and crispy, and the sweet potatoes are cooked through.
  7. Remove the sweet potato hash browns from the skillet and transfer to a serving plate. Garnish with chopped fresh parsley.