This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Sweet Potato Pudding
Sweet Potato Pancakes
Spicy Glazed Sweet Potatoes and Pineapples
Maple Glazed Chicken with Sweet Potatoes
Pomegranate Sweet Potatoes
more »
Top Related Articles
Sweet Potatoes
Cooking Potatoes
Making Mashed Potatoes
Sweet Onions
Perfect Potato Salad
7 Sweet Rhubarb Recipes
Pumpkin Recipes
Speedy Side Dishes: Fall and Winter
How to Cook Rice
Super Bowl®: Slow Cooker
Related Collections
Fall - Fresh Sweet Potatoes
Fresh Sweet Potatoes
Chili Powder
Crab
Hash Brown Potatoes

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Casey Lauren's Cheesy Crab Sweet Potato Hashbrowns

By: Casey Lauren

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

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Cook Time:
40 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 30 hashbrowns

Ingredients

2 eggs
1/4 cup mayonnaise, plus
2 tablespoons mayonnaise
2 tablespoons prepared yellow mustard
2 tablespoons seafood seasoning (such as Old Bay®)
1 teaspoon chili powder
2 sweet potatoes, peeled and shredded
7 ounces imitation crabmeat, flaked
1 cup shredded mozzarella cheese
1/4 cup lemon zest
salt and black pepper to taste
1/4 cup vegetable oil
1 tablespoon chopped fresh parsley for garnish

Directions

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.
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.