Sweet Potato Hash Browns

Save this recipe on:

Sweet Potato Hash Browns are the golden, crispy breakfast (or anytime) treat your plate didn’t know it was missing. These hash browns are made from freshly grated sweet potatoes, pan-fried to perfection until the edges are delicately crunchy and the centers remain tender and flavorful. The natural sweetness of the potatoes adds a unique twist to the traditional hash brown, creating a satisfying balance of savory and sweet that pairs beautifully with your favorite toppings or sides.

Whether served with a dollop of sour cream and chives, paired with eggs, or stacked as a brunch centerpiece, these Sweet Potato Hash Browns are sure to steal the show. They’re naturally gluten-free, easy to prepare, and endlessly customizable. Perfect for cozy mornings, brunch gatherings, or even a quick weekday bite, this dish turns simple ingredients into crispy comfort food bliss.

---

Why You’ll Love This Sweet Potato Hash Browns Recipe

• Crispy edges with tender centers – the ideal texture in every bite.
• Quick and easy – only a few ingredients and a hot skillet away.
• Naturally sweet and savory – no extra sugar needed.
• Perfect for meal prep – make ahead and reheat beautifully.
• Versatile – great on their own or as a base for other toppings.

---

Preparation Phase & Tools to Use (Essential Tools and Equipment + Their Importance)

Creating flawless Sweet Potato Hash Browns begins with choosing the right tools. Here’s what you’ll need to make the process smooth, safe, and successful:

• Box Grater or Food Processor – Grating the sweet potatoes evenly is essential for uniform cooking. A box grater gives you control, while a food processor speeds things up significantly.
• Clean Kitchen Towel or Cheesecloth – Crucial for squeezing out excess moisture from the grated potatoes. Too much water will prevent them from crisping up.
• Mixing Bowl – Needed for combining your shredded sweet potatoes with any seasoning or binding agents.
• Cast Iron Skillet or Nonstick Pan – These hold heat evenly and help achieve that golden, crispy exterior. A well-oiled cast iron skillet in particular will give your hash browns an unbeatable crust.
• Spatula (preferably thin-edged) – For flipping without breaking the hash browns apart. A fish spatula works wonders here.

Having the right gear will make the recipe more enjoyable, and the results far more satisfying.

---

Preparation Tips

• Choose firm, medium-sized sweet potatoes – They’re easier to handle and shred, with less moisture.
• Peel before grating – The skin can toughen and interfere with that crispy texture.
• Salt and let sit – After grating, lightly salt your sweet potatoes and let them rest for 5–10 minutes before squeezing. This draws out more moisture.
• Don’t skip the squeeze – Use a towel or cheesecloth to wring out every drop of liquid. Dry shreds = crispy hash browns.
• Preheat your skillet – Start with a hot pan before adding oil. This helps prevent sticking and ensures browning from the get-go.
• Don’t overcrowd the pan – Cook in batches so each hash brown has space to crisp up.

These prep steps might seem small, but they’re what separates soggy from sensational.

---

Ingredients for This Sweet Potato Hash Browns Recipe

You’ll only need a handful of simple, wholesome ingredients to bring these crispy hash browns to life:

• 2 medium sweet potatoes (about 1.5 lbs), peeled and shredded
• 1 small shallot or 1/4 small onion, finely grated (optional, for extra flavor)
• 1 large egg, lightly beaten (helps bind the hash browns)
• 2 tablespoons all-purpose flour (or gluten-free flour if needed)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional, adds a subtle depth)
• 2–3 tablespoons oil (avocado, canola, or olive oil work well for frying)

Optional toppings:

• Sour cream or Greek yogurt
• Fresh chopped chives or green onions
• Hot sauce or ketchup

With just a few everyday ingredients, these hash browns come together fast—and with huge payoff in flavor and texture.

---

Step 1: Grate and Drain the Sweet Potatoes

Peel the sweet potatoes and grate them using a box grater or food processor. Place the shreds in a clean kitchen towel or cheesecloth. Sprinkle lightly with salt and let sit for 5–10 minutes, then squeeze out as much liquid as possible. This step is key for crispiness.

---

Step 2: Mix the Batter

In a large mixing bowl, combine the drained sweet potatoes with the grated shallot or onion (if using), beaten egg, flour, salt, pepper, and smoked paprika. Mix until evenly combined. The mixture should be moist but not wet.

---

Step 3: Preheat the Pan and Add Oil

Heat a cast iron skillet or nonstick pan over medium heat. Once hot, add about 1 tablespoon of oil and swirl to coat the surface evenly.

---

Step 4: Shape and Cook the Hash Browns

Scoop about 1/4 cup of the mixture and gently flatten it into a patty with your hands or a spoon. Place it in the skillet. Cook 3–4 hash browns at a time without overcrowding. Let them cook undisturbed for 3–4 minutes per side, until deep golden and crisp.

---

Step 5: Drain and Repeat

Transfer cooked hash browns to a paper towel-lined plate to drain excess oil. Add more oil to the pan as needed and repeat with remaining mixture.

---

Step 6: Serve Hot with Toppings

Serve your sweet potato hash browns hot and crispy, topped with sour cream, chives, or your favorite fixings.

---

Notes

• Customize your flavors: Add fresh herbs like thyme, rosemary, or parsley to the mixture for a fresh twist.
• Make them spicy: Mix in a pinch of cayenne or diced jalapeño for heat lovers.
• Try different shapes: Use a ring mold if you want perfectly round hash browns or shape mini ones for sliders or appetizers.

---

Watch Out for These Mistakes While Cooking

• Not draining enough moisture: Excess water in the shredded sweet potatoes leads to soggy hash browns. Be thorough when squeezing them dry.
• Pan not hot enough: Starting with a cold pan causes sticking and uneven browning. Always preheat before adding oil and hash browns.
• Overcrowding the skillet: Too many patties at once lowers the pan temperature and steams the hash browns instead of frying them.
• Flipping too early: Let each side brown fully before flipping to avoid breakage and get that golden crust.
• Skipping the flour or egg: These help bind the mixture—leaving them out can cause the patties to fall apart.
• Using too much oil: You need just enough to coat the pan—not pool in it. Too much oil can make the hash browns greasy.

Avoid these pitfalls and you’ll be rewarded with beautifully crisp, golden hash browns every time.

---

What to Serve With Sweet Potato Hash Browns?

Sweet Potato Hash Browns are incredibly versatile and pair well with both sweet and savory dishes. Whether you’re creating a full brunch spread or looking for simple accompaniments, here are some delicious ideas:

8 Recommendations

1. Poached or Fried Eggs
   The runny yolk adds richness and turns your hash browns into a full meal.
2. Avocado Slices or Guacamole
   Creamy avocado brings balance and a healthy fat boost to the crisp hash browns.
3. Crispy Bacon or Turkey Sausage
   The savory saltiness complements the sweet undertone of the sweet potatoes.
4. Sautéed Greens (like kale or spinach)
   A great way to add nutrition and a slightly bitter contrast to the sweet potatoes.
5. Greek Yogurt with Herbs or a Yogurt Dip
   Cool, tangy dips add creaminess and flavor dimension.
6. Maple Syrup or Hot Honey Drizzle
   For a sweet brunch-style twist, try a light drizzle over the top.
7. Fresh Fruit or Fruit Salad
   The natural sweetness of fruit complements the crispy, salty edge of the hash browns.
8. Smoked Salmon or Lox
   For an upscale touch, top with salmon, crème fraîche, and capers for a luxurious bite.

These pairings will help elevate your Sweet Potato Hash Browns into a balanced, satisfying meal or brunch centerpiece.

---

Storage Instructions

Sweet Potato Hash Browns store well and are great for prepping ahead. Here’s how to keep them fresh:

• Refrigerator: Let the hash browns cool completely, then place them in an airtight container with parchment paper between layers. They’ll keep well in the fridge for up to 4 days.
• Freezer: For longer storage, freeze the cooked hash browns on a baking sheet until solid, then transfer them to a freezer-safe bag or container. Store for up to 2 months.
• Reheating: Reheat in a hot skillet over medium heat until crispy again (no extra oil needed), or in a toaster oven or air fryer at 375°F for 5–7 minutes. Avoid microwaving—they’ll lose their crispness.

---

Estimated Nutrition (Per Serving, based on 6 servings)

• Calories: 160
• Protein: 3g
• Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
• Carbohydrates: 21g
  • Fiber: 3g
  • Sugar: 5g
• Sodium: 230mg
• Cholesterol: 35mg

This makes them a nutrient-rich alternative to traditional hash browns—lower in processed ingredients and packed with fiber and vitamins.

---

Frequently Asked Questions

1. Can I make these Sweet Potato Hash Browns ahead of time?

Yes! You can make them in advance and store them in the fridge or freezer. Reheat in a skillet or air fryer to bring back their crisp texture.

2. Do I have to peel the sweet potatoes?

It’s highly recommended. The peel can be tough and interfere with the texture. Peeled sweet potatoes cook more evenly and crisp up better.

3. Can I bake them instead of frying?

Yes, bake at 400°F (200°C) on a greased or parchment-lined baking sheet for about 20–25 minutes, flipping halfway through for even browning.

4. How do I keep them from falling apart?

Be sure to squeeze out the moisture well and use the egg and flour as binders. Also, avoid flipping too soon—let them brown and firm up first.

5. Can I make these vegan?

Absolutely! Substitute the egg with a flax egg (1 tbsp ground flax + 2.5 tbsp water, rested for 5 min), and use a vegan flour like oat or chickpea.

6. What oil is best for frying hash browns?

Neutral, high-smoke-point oils like avocado, canola, or sunflower oil are great. Olive oil also works if you’re cooking at medium heat.

7. Can I use white potatoes instead of sweet potatoes?

Yes, but the flavor and texture will differ. Russet potatoes are a great substitute if you want a classic hash brown feel.

8. Why are my hash browns soggy?

Usually due to excess moisture. Make sure to salt and thoroughly wring out the shredded sweet potatoes before mixing and cooking.

---

Conclusion

Sweet Potato Hash Browns bring together the comfort of a crispy, golden breakfast classic with the natural sweetness and nutrition of sweet potatoes. They’re easy to make, satisfying to eat, and endlessly adaptable. Whether you’re whipping them up for a weekday breakfast, a weekend brunch, or a savory snack, they’ll deliver crisp texture and bold flavor every time. Keep this recipe close—you’ll come back to it often.

---

Print

Save this recipe on: