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Place the grated sweet potato in a large colander and give it a good soak to get the starch out of it.
Drain out any excess moisture using a cloth so the sweet potato is very dry. Too much water in the mixture will make the hash browns soggy.
Transfer to a large bowl and add the onion, flour, salt and pepper and paprika. Mix well and add more flour if required.
Heat the oil in a large frying pan over medium-high heat. Scoop heaped tablespoons of the mixture in the pan and gently flatten with a spatula.
Cook the hash browns until golden and crispy, about 4-5 minutes on each side. Repeat until all the mixture is used up.
Serve hash browns with extra caramelised onions, chopped chives and steamed baby spinach.