Sweet Potato Hash Browns Guaranteed Crispy with Smoked Paprika

Instructions:

1. Peel the sweet potatoes. Using a box grater (the large holes) or a food processor, shred the potatoes into a large mixing bowl.
2. Toss the shredded potato with 1/2 teaspoon of salt. Transfer the potato to a colander set over the bowl and let it sit for 10 minutes to draw out excess moisture.
3. Transfer the drained potato shreds to the centre of a clean, thin kitchen tea towel. Gather the edges of the towel and twist tightly, squeezing out as much liquid as humanly possible. The drier the shreds, the crispier the hash brown.
4. Return the dried sweet potato shreds to the dry mixing bowl. Add the flour, beaten egg, remaining 1/2 teaspoon of salt, smoked paprika, pepper, and chopped chives. Mix thoroughly until everything is evenly combined and the mixture holds together when pressed.
5. Scoop 1/4 cup of the mixture and firmly press it into a compact oval or circular patty (about 1/2 inch thick). Place the formed patties on a baking sheet lined with parchment paper.
6. Heat the oil and butter (if using) in the large non-stick frying pan over medium-high heat. The fat should shimmer slightly.
7. Gently place 3–4 hash browns in the hot pan, ensuring you do not overcrowd the pan.
8. Cook undisturbed for 4–5 minutes until the bottom is deeply golden brown and crisp. Use a spatula to check the colour; patience is essential.
9. Carefully flip the hash browns and cook for another 4–5 minutes on the second side until equally crisp and cooked through.
10. Transfer the cooked hash browns to a wire rack lined with paper towels to drain any residual oil. Repeat with the remaining batches, adding more oil/butter as needed. Serve immediately while piping hot.