If you’ve been looking for a warm, crispy, and naturally sweet breakfast treat to brighten your mornings, this Sweet Potato Hash Browns Recipe is exactly what you need. Combining the earthy sweetness of sweet potatoes with that irresistible golden-crisp exterior you crave in hash browns, this dish brings just the right balance of texture and flavor. Whether you want to add a vibrant twist to your brunch or a comforting side that everyone will love, these hash browns will quickly become a go-to favorite in your kitchen.
Ingredients You’ll Need
Don’t let the simplicity of this Sweet Potato Hash Browns Recipe fool you—each ingredient plays an essential role. From the sweet potato’s natural sweetness and vibrant color to the high heat oil providing that perfect crispy crust, these basics come together beautifully to create a dish that’s both easy and delicious.
- Sweet potato (3/4 pound): Choose firm and fresh potatoes to get those perfect crispy edges and tender centers.
- High heat oil (4 tablespoons): Avocado or coconut oil works best for that golden crust without burning.
- Kosher salt (to taste): Enhances the natural sweetness and balances the flavors perfectly.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Sweet Potato Hash Browns Recipe
Step 1: Prepare Your Sweet Potatoes
Start by peeling the sweet potatoes if you prefer, although leaving the skin on adds a lovely texture and extra nutrients. Shred them finely using a box grater or food processor. The finer the shred, the crispier the hash browns get, so take your time with this step for the best outcome.
Step 2: Heat the Oil and Prepare Your Skillet
Use a large, heavy skillet — a cast iron pan is perfect because it distributes heat evenly and helps form that golden crust. Add 2 tablespoons of high heat oil and heat over medium until shimmering but not smoking. This will give your hash browns a perfectly crisp exterior without burning.
Step 3: Cook in Mounds
Spoon the shredded sweet potato into small mounds in your pan, then flatten each gently with the back of a spatula. Give them enough room so they don’t steam each other, which keeps the outsides crisp. Let them cook undisturbed for 4 to 5 minutes. You’ll see the edges start to brown and crisp up beautifully.
Step 4: Flip and Finish Cooking
Carefully flip each hash brown with a thin, metal spatula and press them down again to keep that crisp shape. Cook for another 4 to 5 minutes until both sides are golden and the centers tender. Don’t rush this step—patience yields that perfect contrast of crispy outside and soft inside.
Step 5: Season and Serve
Sprinkle kosher salt on top while still hot, adjusting to your taste. If cooking in batches, keep finished hash browns warm by transferring them to a preheated oven set at 225˚F until all batches are done.
How to Serve Sweet Potato Hash Browns Recipe
Garnishes
For a fresh pop of color and flavor, sprinkle chopped fresh herbs like parsley or chives over the hash browns. A dollop of sour cream or a drizzle of hot sauce can add a tangy contrast that elevates the dish.
Side Dishes
Pair these hash browns with eggs any style for a classic breakfast. They go equally well alongside roasted veggies or on a brunch spread with avocado toast and crisp bacon for a satisfying meal.
Creative Ways to Present
Try stacking the hash browns as mini towers topped with a poached egg and a sprinkle of paprika for a stunning presentation. Or serve them nestled under a warm hollandaise sauce for a brunch crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Store any leftover hash browns in an airtight container in the refrigerator. They’ll keep well for up to 3 days, making them a convenient option for quick breakfasts throughout the week.
Freezing
You can freeze uncooked shredded sweet potato in portioned bags, ready to thaw and cook whenever you need a quick batch. Cooked hash browns can also be frozen on a baking sheet individually, then transferred to a freezer bag for up to a month.
Reheating
Reheat leftover hash browns on a skillet over medium heat to regain their crispiness. Avoid microwaving unless in a pinch, as it tends to make them soggy.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Absolutely! While this Sweet Potato Hash Browns Recipe highlights the unique flavor of sweet potatoes, you can substitute russet or Yukon gold potatoes for a more traditional taste and texture.
Should I drain the shredded sweet potato before cooking?
Sweet potatoes are less watery than regular potatoes, so draining is less critical here. However, if you want extra crispiness, pressing out some moisture with a clean towel can help.
What type of oil is best for making hash browns?
High heat oils like avocado or coconut oil are ideal because they can withstand the medium-high heat needed without smoking or burning, letting you achieve that golden crust perfectly.
Can I add seasoning or herbs to the hash browns?
Definitely! While simple salt highlights the sweet potato flavor, adding smoked paprika, garlic powder, or fresh herbs can infuse the hash browns with your favorite flavor profile.
How do I prevent the hash browns from sticking to the pan?
Make sure your skillet is well-heated before adding the oil and sweet potato. Also, avoid moving them too soon; giving them time to form a crust will help them release easily when it’s time to flip.
Final Thoughts
There’s something genuinely heartwarming about a batch of crisp, golden sweet potato hash browns fresh off the stove, and this Sweet Potato Hash Browns Recipe captures that magic perfectly. It’s easy, inviting, and bursting with flavor and textures that brighten any meal. I can’t wait for you to try it and enjoy every crispy, tender bite as much as I do!
PrintSweet Potato Hash Browns Recipe
Crispy and flavorful sweet potato hash browns made with simple ingredients and cooked to golden perfection in a cast iron skillet. This quick and easy recipe yields tender centers with beautifully crisp edges, perfect for a delicious breakfast or side dish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Sweet Potato Hash Browns
- 3/4 pound sweet potato (peeled if desired)
- 4 tablespoons high heat oil (such as avocado or coconut oil), divided
- Kosher salt, to taste
Instructions
- Preheat Oven: If you plan to cook the hash browns in two batches due to skillet size, preheat a baking sheet in the oven to 225˚F to keep the cooked hash browns warm while you finish the second batch.
- Shred Sweet Potato: Peel the sweet potato if desired, then shred it using a grater to prepare it for frying.
- Heat Oil and Cook First Batch: Add 2 tablespoons of the high heat oil to a hot, large, heavy skillet over medium heat. This skillet is ideally cast iron for the best crispiness. Form shredded sweet potato into mounds and place them in the skillet, ensuring each has some space around it.
- Fry Hash Browns: Flatten each mound lightly with the back of a spatula. Cook without moving them for 4 to 5 minutes, reducing heat slightly if they start to burn. Once the bottoms are golden and crisp, carefully flip each hash brown using a thin metal spatula.
- Cook Other Side: After flipping, flatten the hash browns again and continue cooking for another 4 to 5 minutes until the edges are crisp and the centers are tender.
- Season and Keep Warm: Season the hash browns with kosher salt to taste. If cooking the second batch, transfer the cooked hash browns to the preheated baking sheet to keep them warm.
- Repeat for Second Batch: Use the remaining 2 tablespoons of oil to cook the remaining shredded sweet potato following the same process.
- Serve: Serve the sweet potato hash browns hot, optionally with your favorite breakfast sides or toppings.
Notes
- Use a cast iron skillet or another heavy-bottomed skillet for best crispiness and heat retention.
- Adjust the heat to prevent burning while allowing the hash browns to crisp properly.
- Using avocado or coconut oil is recommended for high heat cooking and flavor, but other high smoke point oils can be used.
- Keep cooked batches warm in a 225˚F oven to avoid soggy hash browns while finishing additional batches.
- Peeling the sweet potato is optional based on personal preference.
