Healthy Sweet Potato Hash Browns UltraCrispy Clean Recipe

Instructions:

1. Grate the Sweet Potatoes: Peel the sweet potatoes. Using the coarsest setting on a box grater or food processor, grate the potatoes into a large mixing bowl.
2. Initial Seasoning and Draining: Sprinkle ¼ teaspoon of salt over the grated sweet potato. Toss gently and allow to rest for 15 minutes; the salt will draw out excess moisture.
3. Squeeze the Moisture (Critical Step!): Transfer the grated sweet potato mixture onto the center of a clean, sturdy kitchen towel. Gather the corners tightly and squeeze firmly over the sink until no more liquid drips out. The mixture must feel significantly dry.
4. Bind the Mixture: Transfer the dried potato back to the bowl. Add the cornstarch, egg white, smoked paprika, remaining ¼ teaspoon salt, and pepper. Mix thoroughly until the starch and egg white evenly coat all the grated strands.
5. Heat the Oil: Place a large non-stick skillet over medium heat and add the rapeseed oil. Allow the oil to heat until shimmering (approx. 3 minutes).
6. Shape the Hash Browns: Scoop the sweet potato mixture (about ¼ cup per patty) and firmly press it together in your hand to create a tight, flattened patty, roughly 3/4-inch thick.
7. Cook the First Side: Carefully place the patties in the hot skillet, ensuring they don't touch. Cook for 4 to 5 minutes, undisturbed, until the bottom is a deep golden-brown and releases easily from the pan. Cook in batches if necessary.
8. Flip and Finish: Using a spatula, carefully flip the hash browns. Cook the second side for another 4 to 5 minutes until equally golden brown and cooked through.
9. Serve Warm: Remove the hash browns from the pan and serve immediately, or place them on a wire rack in a warm oven (80°C / 175°F) while you finish the remaining batches.