Today, we’re ditching the traditional potato hash browns and embracing the vibrant flavors and impressive nutritional profile of sweet potatoes. These Crispy Sweet Potato Hash Browns with Poached Egg and Avocado Crema are not only lectin-free, grain-free, and gluten-free but also incredibly easy to make. They’re perfect for a leisurely weekend brunch or a quick and satisfying weekday breakfast.
I’ve always loved the concept of hash browns—crispy on the outside, tender on the inside, and perfectly savory. But traditional potatoes can sometimes leave you feeling sluggish. Sweet potatoes, on the other hand, are a nutritional powerhouse! They’re packed with fiber, vitamins (especially A and C!), antioxidants, and have a lower glycemic index, meaning they won’t spike your blood sugar. Plus, that natural sweetness adds a delightful depth of flavor that pairs perfectly with savory toppings.
I’ve created my own version focusing on lectin-free ingredients and incorporating a few of my personal touches . For this meal its a must to squeeze out excess moisture from the grated sweet potatoes is crucial for achieving that desirable crispiness. Nobody wants soggy hash browns!
Why these Sweet Potato Hash Browns are a game-changer:
- Lectin-Free, Grain-Free, Gluten-Free: Perfect for those following specific dietary protocols.
- Nutrient-Dense: Loaded with vitamins, minerals, and antioxidants for a healthy and satisfying meal.
- Crispy Perfection: We achieve that irresistible crunch through simple techniques, whether you bake or pan-fry.
- Versatile: Enjoy them plain, topped with a poached egg, or get creative with your favorite additions.
- Quick & Easy: Minimal prep time and straightforward cooking instructions make these a breeze to prepare.
The Secret to Crispy Success
The key to achieving crispy hash browns lies in removing excess moisture from the sweet potatoes. After grating (or using a food processor, which makes prep even faster!), wrap the shredded sweet potato in a clean kitchen towel or cheese cloth. You’ll be surprised by how much water comes out! This step is essential for achieving that satisfying crunch.
Flavor Combinations
The base recipe is seasoned simply with paprika, garlic, onion, thyme, salt, and pepper, creating a savory foundation that’s incredibly versatile. Feel free to experiment with other spices like cumin, coriander, or even a pinch of cayenne for a touch of heat.
Poached Egg Perfection
A perfectly poached egg adds a touch of elegance and a boost of protein to these hash browns. If you’re new to poaching eggs, don’t be intimidated! There are plenty of easy methods online, and the runny yolk creates a rich, luxurious sauce that complements the sweet potato beautifully.
Avocado Crema Dream: My creamy avocado crema takes these hash browns to the next level. The combination of ripe avocado, Cocojune unsweetened yogurt (a great dairy-free option!), lime juice, garlic powder, and salt creates a cool and tangy counterpoint to the warm, crispy patties. Feel free to adjust the consistency by adding a little water if needed.
Serving Suggestions & Variations: These hash browns are delicious on their own or as a base for a more elaborate meal. Here are a few ideas:
- Breakfast Bowl: Layer the hash browns with sautéed greens, black beans, salsa, and a dollop of the avocado crema.
- Brunch Staple: Serve alongside bacon or sausage for a classic brunch spread.
- Lunchtime Delight: Top with grilled chicken or fish for a protein-packed lunch.
- Vegetarian Feast: Pair with a side salad and roasted vegetables for a satisfying vegetarian meal.
Make Ahead & Storage: You can prep the sweet potato mixture and even form the patties ahead of time, storing them in the refrigerator for up to 2 days. This makes them a perfect option for busy mornings or meal prepping. The avocado crema can also be made ahead and stored separately.
Sweet Potato Hash Brown Patties with Poached Egg & Avocado Crema
Equipment
Ingredients
- 2 organic sweet potatoes
- 1 Organic onion diced
- 2 teaspoon garlic powder
- 1 pasture raised organic eggs
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon sea salt
- 2 tablespoons olive oil or avocado oil
Avocado Crema Sauce
- 1 organic ripe avocado
- 2 tbsp Cocojune unsweetened yogurt
- 1 tablespoon lime juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- Black pepper to taste
4 Organic Pasture Raised Eggs
Instructions
- Preheat oven to 400°F (200°C)
- Using a food processor with the shredding disc attachment, shred sweet potatoes
- Switch to the S-blade and add onion and garlic, pulse a few times until finely chopped
- Transfer mixture to a clean kitchen towel and squeeze out excess moisture with a cheese cloth
- In a large bowl, combine processed vegetables with egg, paprika, thyme, salt, and pepper
- Form mixture into 4 equal patties, pressing firmly
- Place patties on a parchment-lined baking sheet
- Brush each patty with oil
- Bake for 45 minutes, flipping halfway through, until golden and crispy
Crema Instructions:
- n a food processor or blender, combine ripe avocado, Cocojune yogurt, lime juice, garlic powder, and salt
- Blend until smooth and creamy
- If needed, add a small amount of water to achieve desired consistency
- Taste and adjust seasonings
- Top over the sweet potato patties and add poached egg
