Casey Lauren's Cheesy Crab Sweet Potato Hashbrowns

Casey Lauren's Cheesy Crab Sweet Potato Hashbrowns

Casey Lauren Townsend

"These are an easy and scrumptious snack or side dish! Instead of frying, you may also try baking them."
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Ingredients

1 h servings 225 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 707 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Beat the eggs in a mixing bowl; whisk in the mayonnaise, mustard, seafood seasoning, and chili powder. Add the sweet potatoes, crabmeat, mozzarella cheese, and lemon zest. Season to taste with salt and pepper; mix until evenly combined.
  2. Heat the vegetable oil in a large skillet over medium heat. Scoop heaping spoonfuls of the sweet potato mixture into the heated pan. Flatten into 3-inch circles and cook until golden brown, about 3 minutes per side. Repeat with remaining sweet potato mixture. Sprinkle with parsley to garnish.

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Reviews

Read all reviews 5
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kinda scared to make this without any reviews, but the ingredients sounded good. I baked this dish in the oven instead of frying to cut out the fat. It was good, but seemed to be missing somethi...

We thought these were very good! I did make one major substitution though...I used regular potatoes instead of sweet potatoes b/c that's what I had on hand, and they worked great in this! Also, ...

I used lemon pepper instead - made a nice crab cake

I love crab meat and sweet potatoes, so this recipe caught my attention. I substituted kefir (smooth Turkish yogurt) for mayonnaise to cut down on fat content, and as a result I got hash/stuffin...

I used approx. 2 tsp Dijon mustard instead, only 2 tsp of Old Bay instead of 2 Tbsp, and just the zest of 1 lemon. Fried in coconut oil, with a dallop of plain Greek yogurt and cilantro. Delici...

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