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Caramelized Sweet Potato Apple Hash Browns

Sweet potato apple hash browns made as crisp skillet patties with caramelized apple pieces and a cinnamon sour cream dollop. Grated sweet potato and apple are squeezed dry, mixed into a savory-sweet batter, and pan-fried until deeply golden and crunchy at the edges.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Caramelized sweet potato apple hash browns
  • 2 large sweet potatoes Peeled and grated.
  • 1 large apple Peeled and grated.
  • 0.5 tsp cinnamon Plus more for the sour cream.
  • 0.25 tsp nutmeg
  • 2 large eggs
  • 3 tbsp flour or cornstarch
  • salt To taste.
  • 2.5 tbsp butter or oil For frying; use 2–3 tablespoons as needed.
Cinnamon sour cream
  • 0.33 cup sour cream
  • 0.5 tsp cinnamon
  • 1 tbsp honey

Equipment

  • 1 cast iron skillet

Method
 

Make the hash brown mixture
  1. Grate the sweet potatoes and apple into a bowl, then squeeze out as much liquid as possible until the shreds look drier and clump slightly.
  2. Mix the squeezed sweet potato and apple with cinnamon, nutmeg, eggs, flour or cornstarch, and salt until evenly combined and no dry pockets remain.
Pan-fry until deeply golden
  1. Heat the butter or oil in a large skillet over medium-high heat until it shimmers.
  2. Drop 1/3-cup portions into the skillet and flatten into patties with a roughly 1/2-inch thickness.
  3. Cook the patties for 4–5 minutes per side, flipping once they are deeply golden with crisp edges.
  4. Continue cooking in batches, adding more butter or oil between batches as needed so the patties brown instead of steaming.
Serve with cinnamon sour cream
  1. Whisk the sour cream, cinnamon, and honey together until smooth, then serve as a dollop alongside the warm hash browns.

Notes

For extra crisp patties, squeeze the grated sweet potato and apple very thoroughly so the mixture fries instead of steams. Store leftovers covered in the refrigerator up to 3 days; reheat in a skillet over medium heat until hot and crisp again. Freezing isn’t recommended for best texture. If you want a dairy-light option, use a plain dairy-free sour cream and keep the cinnamon-honey topping the same.