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From the moment I made these sweet potato hash browns, my breakfasts have never been the same.
Crispy on the outside, tender on the inside, and packed with a naturally sweet, earthy flavor—these hash browns are my go-to for a satisfying breakfast.
If you love sweet potatoes as much as I do, this is the perfect side for you!
Unlike regular hash browns, they develop a rich, slightly caramelized flavor that makes my breakfasts feel extra special.
Best of all, they’re ridiculously easy to make and pair well with just about anything.
I love serving them with scrambled eggs, a dab of butter, and fresh greens for the perfect balance of sweet and savory.
Whether I’m making a quick weekday breakfast or a special weekend brunch, sweet potato hash browns always hit the spot.
Ingredients You’ll Need
- Large Sweet Potato: Perfect for hash browns! It has a naturally sweet flavor and a tender, starchy texture.
- Egg: Binds the shredded sweet potato and other ingredients together.
- All-Purpose Flour: 1/4 cup adds structure and helps hold the sweet potato hashbrowns together during frying.
- Seasonings: A simple blend of paprika, onion powder, salt, and black pepper is all you need. When I’m craving fall flavors, I like to add just a dash of cinnamon, too.
- Vegetable Oil: The ideal oil for frying. It gives the sweet potato hashbrowns their golden, crispy exterior. You can also use coconut oil or avocado oil.
How to Make Sweet Potato Hash Browns
- 1. Shred the sweet potatoes:
- Use a box grater, shredding blade, or food processor.
- 2. Dry:
- Press the shredded potato in a colander with paper towels to eliminate excess water.
- 3. Combine:
- Mix the cooked sweet potato, flour, egg, paprika, onion powder, salt, and pepper in a large bowl.
- 4. Heat the oil:
- Warm the vegetable oil in a heavy pan or cast iron skillet over medium heat.
- 5. Form patties:
- Scoop 1/3 cup of the sweet potato mixture, flatten into patties, and place in the skillet.
- 6. Fry:
- Cook for 3–4 minutes on each side until nicely browned. Drain on paper towels.
- 7. Serve:
- Enjoy your tasty sweet potato hash browns.
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Tips for the Best Sweet Potato Hash Browns
Crispy, tender, and golden, these sweet potato hash browns are hard to resist! Here are some important tips I’ve learned in making this delicious recipe.
- Dry ‘em well. For crispier hash browns, press out as much moisture from the shredded sweet potatoes as possible. I put the potatoes on a thin dish towel, twist them, and squeeze them over the kitchen sink.
- Don’t overmix! Mix the ingredients just until combined. Otherwise, the mixture may become too watery or dense.
- Get the skillet hot. Fully heating the oil before adding the hash browns will help prevent sticking and crisp them up faster. I test my skillet by placing a piece of potato in the pan. If it sizzles, it’s ready!
- Don’t crowd the pan! Working in smaller batches is best, as overcrowding results in sad, soggy hash browns.
- Keep ‘em warm. When preparing additional batches, place the finished hash browns on a wire rack in a 225°F oven to keep warm.
- Customize the flavor. I like to add shredded cheese like cheddar, fresh herbs like parsley or thyme, or other seasonings for more flavor.
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How to Store
I always make more than I’ll need because leftover sweet potato hash browns are the best! They’re great for breakfast bowls, burritos, or even a simple side.
To Store: Place the cooled leftovers in an airtight container lined with paper towels to absorb excess moisture. Refrigerate for up to 3 days.
To Freeze: Arrange the cooled leftovers in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer bag with parchment paper between layers. Freeze for up to 3 months.
Frequently Asked Questions
- → How do I get crispy sweet potato hash browns?
Make sure to squeeze out as much moisture as possible from the shredded sweet potatoes before mixing. This prevents sogginess and promotes a crisp texture.
- → Can I make these hash browns ahead of time?
Yes! Store them in an airtight container in the fridge for up to 3 days or freeze for longer storage. Reheat in the oven for best results.
- → What oil is best for frying sweet potato hash browns?
Vegetable oil works great for crispiness. You can also use coconut or avocado oil for added flavor.
- → Can I add other ingredients to the mix?
Absolutely! Try shredded cheese, fresh herbs, or a pinch of cinnamon for seasonal flair.
- → How do I keep them warm while cooking batches?
Place cooked hash browns on a wire rack in a 225°F oven. This keeps them crispy while you finish the rest.