Grammy's Kitchen · Hash Browns · Sweet Potato Hash Browns
One of 34 hash browns recipes we measured
from www.wellplated.com
It ranks #3 of 34 for tenderness among the hash browns recipes we compared. 57 cooks on www.wellplated.com rate it 3.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| salt | 1% | 1% |
| aromatics | 0% | 0% |
| fat | 16% | 7% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 2 medium sweet potatoes (peeled and shredded (about 4 1/2 cups) ) |
| 27 g | 2 tablespoons extra-virgin olive oil (divided) |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon ground black pepper |
| 1 g | 1/4 teaspoon garlic powder |
| 1 g | 1/4 teaspoon chipotle chili powder (optional but delicious) |
| 28 g | 2 tablespoons unsalted butter |
Method: 3 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“A lot of comments noted that the hash browns were challenging to get to stick together and needed a binder. But personally, I didn't find that to be an issue. The recipe said that might happen. But I was able to form some delicious crispy hash browns with no t” — a cook, 5.0★
“Agree with other commments, the only way it held together was when it blackened, and it still only held together in clumps. A little bit of egg mixed in before going into the pan would've probably make a big difference.” — a cook, 1.0★