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Sweet Potato Hash Browns Recipe

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4.3 from 11 reviews

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.

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

  1. 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.
  2. Shred Sweet Potato: Peel the sweet potato if desired, then shred it using a grater to prepare it for frying.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Repeat for Second Batch: Use the remaining 2 tablespoons of oil to cook the remaining shredded sweet potato following the same process.
  8. 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.

Find it online: https://bitezly.com/sweet-potato-hash-browns-recipe/