There’s something magical about starting your day with a plate of Savory Sweet Potato Hash Browns—crisp edges, golden hue, and that irresistible mix of earthy sweetness and savory depth. This easy recipe gives classic hash browns a nourishing spin by trading in regular potatoes for sweet potatoes, so you still get all the crunch but with an extra hint of natural sweetness and a gorgeous color that brightens up any breakfast table. Whether you’re a sweet potato fanatic or just looking to jazz up your brunch routine, these hash browns bring together flavor, nutrition, and old-fashioned comfort in every forkful.

Savory Sweet Potato Hash Browns Recipe - Recipe Image

Ingredients You’ll Need

You’ll be surprised how just a handful of humble ingredients come together to make truly memorable Savory Sweet Potato Hash Browns. Each ingredient plays its own special role, from binding everything together to seasoning every bite just right.

Sweet Potato: The star of the show, sweet potato gives these hash browns a naturally sweet flavor and beautiful orange color, along with a big dose of nutrients.
Onion: A touch of grated onion adds savory complexity and a little bite, keeping the flavors balanced.
Eggs: Acts as a binder, holding the hash browns together and adding a bit of rich texture.
Plain Flour: Just enough flour helps absorb any leftover moisture and yields those irresistibly crisp edges.
Kosher Salt: Essential for bringing out all the flavors—adjust to your taste, but don’t skip it!
Vegetable Oil: Makes for that golden, crunchy crust—be generous, and add more if the pan gets dry.

How to Make Savory Sweet Potato Hash Browns

Step 1: Prepare the Potatoes

Preheat your oven to 350°F (175°C) to get it ready for the final crispy finish. Coarsely grate your peeled sweet potato, then give those shreds a swirling bath in a bowl of cold water, stirring them around a few times. This step helps remove excess starch and keeps the hash browns from getting gummy. Drain well, then wrap the shredded potatoes in a clean kitchen towel (or a few layers of paper towel) and squeeze until they’re as dry as possible. The drier your potatoes, the crispier your Savory Sweet Potato Hash Browns will turn out!

Step 2: Mix Ingredients

In a medium mixing bowl, combine the dried sweet potato shreds with the grated onion, eggs, flour, and kosher salt. Give everything a good toss and mix until it comes together into a thick, even batter. This sticky, colorful mixture is the secret to both tender interiors and a golden-brown crust on every hash brown. Take a moment to appreciate how the sweet and savory aromas begin melding right in your bowl.

Step 3: Fry the Hash Browns

Heat a generous shimmer of vegetable oil in a large skillet over medium heat. Scoop heaping tablespoons of the hash brown batter into the pan—don’t skimp! Use a spatula to gently flatten them into even patties, about half an inch thick. Let them sizzle undisturbed for 3 to 4 minutes per side, or until gorgeously golden and crisp. The flour and eggs will work magic here, forming that coveted, crunchy coating.

Step 4: Bake to Finish Cooking

As you finish browning each batch, transfer them from the skillet onto a baking sheet. Once all your Savory Sweet Potato Hash Browns are ready, slide the tray into your preheated oven. Bake for 10 to 12 minutes—this final step ensures every patty is cooked through, fluffy inside, and delightfully crispy on the outside. Your kitchen will smell downright amazing.

Step 5: Serve and Enjoy

Once baking is complete, pull those tempting hash browns from the oven and pile them onto a platter. They’re at their best piping hot, so don’t wait! Add a little dollop of sour cream on each, or reach for your favorite toppings. Now, take a bite—and savor the contrast of crispy outside and soft, savory-sweet interior. Breakfast comfort food has never tasted (or looked) this good.

How to Serve Savory Sweet Potato Hash Browns

Garnishes

Bring your Savory Sweet Potato Hash Browns to life with simple, flavorful garnishes. A spoonful of cold sour cream or Greek yogurt adds creamy tang, while sliced green onions or chives provide freshness and a pop of color. Feeling bold? Try a sprinkle of smoked paprika, a pinch of flaky salt, or even fresh herbs like parsley or dill to take every bite to the next level.

Side Dishes

Pair these hash browns with classic breakfast favorites for a morning feast! They’re fantastic alongside scrambled eggs, bacon, or sausage. Savory Sweet Potato Hash Browns also hold their own with avocado toast, fresh fruit, or sautéed greens for something a little lighter. Basically, if it’s breakfast or brunch, these hash browns play well with everyone.

Creative Ways to Present

Savory Sweet Potato Hash Browns are just as good at dinner as they are at breakfast. Stack them under grilled chicken or salmon for a weeknight meal, or use them as a base for eggs Benedict with a sweet potato twist. For a stunning weekend brunch, serve mini hash browns as hors d’oeuvres topped with smoked salmon or a dollop of crème fraîche. Your guests won’t be able to resist!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Savory Sweet Potato Hash Browns (lucky you!), let them cool to room temperature before storing. Pop them in an airtight container and refrigerate for up to three days. They’ll still retain their satisfying texture and rich flavors, perfect for a quick and delicious meal later on.

Freezing

Want to make a big batch for future breakfasts? These hash browns freeze like a dream! Once cooled, lay them out on a baking sheet to freeze individually, then transfer to a zipped freezer bag. They’ll keep well for up to two months—just remember to label and date your stash so you can keep track.

Reheating

The best way to reheat Savory Sweet Potato Hash Browns is in the oven or toaster oven at 350°F until they’re hot and crispy again, about 8 to 10 minutes. They can also be revived in a skillet with a little extra oil if you’re short on oven space. Microwaving is quick, but you’ll lose that delicious crunch—so use the oven if you can!

FAQs

Can I make these hash browns gluten-free?

Absolutely! Simply swap the plain flour for your favorite gluten-free blend or even a bit of cornstarch. The texture will still be crisp and golden, with all the wonderful flavor intact.

Do I need to peel the sweet potato?

While peeling provides a smoother texture, you can leave the peel on for extra fiber and nutrients. Just scrub the sweet potato really well before grating and expect a slightly heartier, rustic texture in your Savory Sweet Potato Hash Browns.

Can I prep the mixture in advance?

Yes, you can prepare the mixture a few hours ahead and store it covered in the fridge. However, the potatoes may release some extra liquid, so give it one last stir and drain off any water before frying.

What’s the best oil to use for frying?

Stick with a neutral, high-heat oil like vegetable oil, canola, or even light olive oil. These give you the best crispy finish without overpowering the delicate sweet potato flavor.

Do these reheat well for meal prep?

Yes! Savory Sweet Potato Hash Browns are meal-prep friendly. Reheat in the oven or skillet to restore their crisp, and enjoy them as a side, snack, or even a base for a build-your-own breakfast bowl.

Final Thoughts

There’s so much to love about Savory Sweet Potato Hash Browns, from their unbeatable crispiness to their vibrant, nutrient-packed foundation. If you’re looking for a way to shake up breakfast or brunch, give these a try—you’ll be hooked after the first bite!

Savory Sweet Potato Hash Browns Recipe

Print Recipe

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5.2 from 15 reviews

These savory sweet potato hash browns are a healthier twist on the classic dish, boasting a crispy exterior and tender interior. With simple ingredients and a quick preparation time, this recipe is perfect for a special weekend breakfast treat.

Author: Paula
Prep Time: 15-20 minutes
Cook Time: 20-30 minutes
Total Time: 35-50 minutes
Category: Breakfast, Side Dish
Method: Frying, Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Sweet Potato:

1 large sweet potato, peeled (approx. 3½ cups)

Onion:

2 tablespoons grated onion

Eggs:

2 eggs

Flour:

1 tablespoon plain flour

Salt:

1/4 teaspoon kosher salt (adjust to taste)

Oil:

2 tablespoons vegetable oil (use more if required)

Instructions

Step 1: Prepare Potatoes Preheat oven to 350°F. Grate potatoes, soak in water, drain, and squeeze out excess moisture.
Step 2: Mix Ingredients Combine potatoes, onions, eggs, flour, salt, and pepper. Mix well to form a batter.
Step 3: Fry the Hashbrowns Heat oil in a skillet. Scoop potato mixture, flatten into patties, and cook until browned on both sides.
Step 4: Bake to Finish Cooking Transfer browned hashbrowns to a baking sheet and bake for 10-12 minutes.
Step 5: Serve and Enjoy Serve hot with sour cream.