Begin by peeling the sweet potatoes and shredding them using a box grater or a food processor. Aim for fine shreds to ensure even cooking. Once shredded, place the sweet potatoes in a bowl and sprinkle with salt. Let them rest for 5–10 minutes to draw out moisture, making your hash browns crispy.

After resting, grab a clean kitchen towel or cheesecloth and transfer the shredded sweet potatoes onto it. Gather the edges of the towel and twist to form a pouch, squeezing firmly to remove as much liquid as possible. This step is crucial for achieving that desirable crunch in your Sweet Potato Hash Browns.

In a large mixing bowl, combine the drained sweet potatoes, finely grated shallot (if using), lightly beaten egg, all-purpose flour, black pepper, and smoked paprika. Stir until everything is just combined, ensuring an even distribution of ingredients.

Place a non-stick skillet over medium heat, allowing it to warm for about 2 minutes. Add 2 to 3 tablespoons of oil and swirl it around the pan, ensuring an even coating.

Using a 0.25 cup measuring scoop, scoop out a portion of the mixture and form it into a patty about ½ inch thick. Carefully place the patty in the hot skillet. Repeat this process, leaving a little space between each patty.

Fry each patty for 3–4 minutes on one side until it develops a golden brown and crispy texture. Flip the patties gently, allowing the other side to cook for an additional 3–4 minutes.

Once cooked, transfer the crispy Sweet Potato Hash Browns to a plate lined with paper towels. This will help absorb any excess oil.

Serve your Sweet Potato Hash Browns hot, adorned with your favorite toppings like sour cream, fresh chives, or creamy avocado.