Name: Breakfast Sweet Potato Hash Cakes
Ingredients: 2 large Sweet Potatoes (about 2 lbs or 900g), peeled and coarsely grated. These are the star of the show, providing natural sweetness, vibrant color, and a wealth of nutrients.; 1 small Yellow Onion, finely chopped. This adds a foundational savory, aromatic flavor that balances the sweetness of the potatoes.; 1 Red Bell Pepper, finely chopped. This provides a gentle sweetness, a pop of color, and a pleasant textural contrast.; 2 cloves Garlic, minced. For that essential pungent, savory depth that elevates any dish.; 2 large Eggs, lightly beaten. These act as the primary binder, holding the hash cakes together while adding protein.; 1/4 cup All-Purpose Flour (or gluten-free all-purpose blend). This works with the egg to absorb excess moisture and ensure the cakes don’t fall apart.; 1 tsp Smoked Paprika. This is a key ingredient for a subtle, smoky flavor that pairs beautifully with sweet potato.; 1/2 tsp Ground Cumin. Adds a warm, earthy note that complements the other spices.; 1/2 tsp Cinnamon. A secret weapon that enhances the natural sweetness of the potato and adds a comforting warmth.; 1/2 tsp Salt, or to taste. Essential for bringing out all the other flavors.; 1/4 tsp Black Pepper, freshly ground. For a touch of gentle heat.; 3 tbsp Olive Oil or Avocado Oil, divided. For pan-frying the cakes to a perfect golden-brown crispiness.

Ingredients

Scale

2 large Sweet Potatoes (about 2 lbs or 900g), peeled and coarsely grated. These are the star of the show, providing natural sweetness, vibrant color, and a wealth of nutrients.
1 small Yellow Onion, finely chopped. This adds a foundational savory, aromatic flavor that balances the sweetness of the potatoes.
1 Red Bell Pepper, finely chopped. This provides a gentle sweetness, a pop of color, and a pleasant textural contrast.
2 cloves Garlic, minced. For that essential pungent, savory depth that elevates any dish.
2 large Eggs, lightly beaten. These act as the primary binder, holding the hash cakes together while adding protein.
1/4 cup All-Purpose Flour (or gluten-free all-purpose blend). This works with the egg to absorb excess moisture and ensure the cakes don’t fall apart.
1 tsp Smoked Paprika. This is a key ingredient for a subtle, smoky flavor that pairs beautifully with sweet potato.
1/2 tsp Ground Cumin. Adds a warm, earthy note that complements the other spices.
1/2 tsp Cinnamon. A secret weapon that enhances the natural sweetness of the potato and adds a comforting warmth.
1/2 tsp Salt, or to taste. Essential for bringing out all the other flavors.
1/4 tsp Black Pepper, freshly ground. For a touch of gentle heat.
3 tbsp Olive Oil or Avocado Oil, divided. For pan-frying the cakes to a perfect golden-brown crispiness.

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Instructions

Prepare the Sweet Potatoes: The most crucial step for crispy hash cakes is removing excess moisture. Place the grated sweet potatoes in the center of a clean kitchen towel or several layers of paper towels. Wrap them up and squeeze firmly over the sink. You’ll be surprised how much liquid comes out. Squeeze until the shreds feel significantly drier. Transfer the dried sweet potato shreds to a large mixing bowl.
Combine the Vegetables: To the bowl with the sweet potatoes, add the finely chopped yellow onion, finely chopped red bell pepper, and minced garlic. Use your hands or a large spoon to toss everything together until the vegetables are evenly distributed throughout the sweet potato shreds.
Add Binders and Spices: In a separate small bowl, lightly beat the two eggs. Pour the beaten eggs over the sweet potato mixture. Sprinkle the all-purpose flour, smoked paprika, ground cumin, cinnamon, salt, and black pepper over the top.
Mix Thoroughly: Using your hands is the best method here. Gently mix and knead all the ingredients together until they are completely combined. The mixture should feel moist but not watery, and it should hold its shape when you squeeze a handful.
Form the Hash Cakes: Scoop out about 1/3 cup of the mixture for each cake. Roll it into a ball with your hands, then gently flatten it into a patty about 1/2-inch thick and 3 inches in diameter. Place the formed patties on a baking sheet lined with parchment paper. This recipe should yield about 10-12 hash cakes.
Cook the Cakes: Heat about 1.5 tablespoons of olive oil in a large non-stick skillet or cast-iron pan over medium heat. The oil is ready when a small piece of the mixture sizzles upon contact. Carefully place 4-5 patties in the pan, ensuring you don’t overcrowd it.
Pan-Fry to Perfection: Cook the hash cakes for 4-6 minutes on the first side, undisturbed. This allows a beautiful, golden-brown crust to form. Flip the cakes carefully with a thin spatula and cook for another 4-6 minutes on the other side, until cooked through and crispy.
Drain and Serve: Transfer the cooked hash cakes to a wire rack or a plate lined with paper towels to drain any excess oil. Add the remaining oil to the skillet and repeat the cooking process with the remaining patties. Serve immediately while warm and crispy.

Nutrition

Serving Size: one normal portion
Calories: 280