Begin by peeling and grating your sweet potatoes using a box grater or food processor, aiming for fine shreds that will cook evenly.

To remove excess moisture, place the grated sweet potatoes in a clean kitchen towel, wrap tightly, and squeeze out liquid.

Finely chop a medium onion while the sweet potatoes drain.

In a large mixing bowl, combine the grated sweet potatoes, chopped onion, salt, black pepper, and smoked paprika.

Heat a nonstick skillet over medium-high heat and add olive oil, allowing it to become hot and shimmering.

Drop spoonfuls of the sweet potato mixture into the skillet, flattening each portion to form patties, and cook for 4-5 minutes on each side.

Transfer cooked hash browns to plates and serve immediately with optional toppings like eggs or avocado.