Ingredients:

  • 2 lbs (900 g) Sweet Potatoes (Orange flesh variety, firm), peeled
  • ½ cup (80 g) finely grated Yellow Onion, squeezed
  • 1 large Egg, lightly beaten
  • 2 Tbsp (30 g) All-Purpose Flour or Cornstarch
  • 1 tsp (5 ml) Smoked Paprika (Sweet or Hot)
  • ¼ tsp (1 ml) Cayenne Pepper (Optional)
  • 1 tsp (5 g) Fine Sea Salt
  • ½ tsp (2.5 ml) Freshly Ground Black Pepper
  • ½ cup (120 ml) High Smoke Point Oil (e.g., Canola or Sunflower)
  • 1 Tbsp (15 g) Unsalted Butter (Optional)

Instructions:

  1. Peel the sweet potatoes. Using a box grater or food processor, grate the sweet potatoes into a large mixing bowl. Grate the onion separately.
  2. Add the grated sweet potato (and the grated onion) to the centre of a clean, sturdy kitchen towel or several layers of cheesecloth. Gather the edges and twist tightly over the sink, squeezing out as much liquid as possible. This step is crucial for achieving crispness.
  3. Return the very dry sweet potato shreds and squeezed onion to the bowl. Add the beaten egg, flour/cornstarch, salt, pepper, smoked paprika, and cayenne (if using).
  4. Mix thoroughly using your hands until everything is evenly coated and slightly tacky. Form the mixture into 8–10 compact discs (about 1.5 cm thick). Arrange on a plate or tray and chill in the fridge for 30 minutes to firm up the starch.
  5. Place a heavy-bottomed frying pan over medium-high heat. Add the oil (it should come about 3-4 mm up the sides). Allow the oil to get hot (a small shred of potato should sizzle immediately).
  6. Carefully place 3–4 hash brown discs into the hot oil, ensuring they are not touching. Flatten them slightly with the back of the spatula.
  7. Cook for 4–5 minutes on the first side without moving them until the edges are deep golden brown. Use a thin spatula to flip each hash brown carefully. Cook for another 3–4 minutes until the second side is equally golden and crisp.
  8. Remove the hash browns and place them on a paper-towel-lined baking sheet to drain excess oil. Sprinkle immediately with a pinch of salt. Repeat this process with the remaining mixture, adding more oil if needed. Serve piping hot immediately.