The recipe that turned me into a hash brown person: SWEET POTATO HASH BROWNS. Made of just shredded sweet potatoes and spices, they’re golden and crisp on the outside and meltingly tender on the inside.

Sweet potato hash browns, eggs, and bacon served on a plate

My newest wish (one that I didn’t know that I had but now pine for desperately) is that sweet potato hash browns replace white potatoes as the standard diner-issue side. They’re decidedly more interesting, delicious, and nutritious than white potatoes.

And before you ask—yes, I’ve had what I would consider “good” hash browns and no, I’m still not a hash brown person.

While I ordinarily jump behind anything with a crispy exterior and starchy interior (especially if it’s of the tater tots and baked fries variety), regular hash browns never did it for me.

The soft interior to crispy exterior ratio is usually off or even worse, the crispy exterior is missing all together. Hash browns are usually too greasy (and not in a “yum!” way like bacon). They’re usually under seasoned and the flavor is, at best, meh. Too often, hash browns feel like a bland afterthought hogging valuable stomach real estate from the rest of my brunch.

These sweet potato hash browns, however? GIMME THAT SKILLET. I’ll burn my fingers picking bites straight from the pan, because I can’t wait another moment to eat them.

Easy hash browns made with sweet potatoes in a skillet and served on a plate with bacon

In addition to being divine straight from the skillet, sweet potato hash browns with eggs (and/or avocado) are fantastic. A few slices of crispy baked bacon would not be remiss.

As written, this recipe is gluten free and can easily be dairy free, vegan, Paleo, and Whole30. These hash browns would be a stellar choice for brunch this weekend, and they make a surprisingly excellent vegetable side dish at dinner too.

How to Make Sweet Potato Hash Browns

The Ingredients

  • Sweet Potatoes. SO much oomph than regular potatoes! Plus, sweet potatoes are rich in antioxidants, vitamins, and minerals, plus fiber, which will help keep you full.
  • Olive Oil + Butter. This simple combination was ideal for creating that delicious, crispy exterior for the hash browns. (See below for notes on how to make this recipe vegan, Whole30, and paleo.)
  • Seasoning. I used a mixture of salt, pepper, garlic powder, and chipotle chili powder. The combo is lightly smoky and completely addictive. For a more purist approach, you can make these hash browns with just S & P.

Healthy sweet potato hash browns in a skillet with chives

The Directions

  1. Combine the shredded potato, oil, and spices. (See below for tips on how to shred sweet potatoes.)
  2. Add oil and butter to your preheated pan, then drop scoops of the sweet potato mixture onto the pan. Flatten each into a patty.
  3. Cook on both sides until browned. Repeat steps with the remaining mixture. ENJOY!

Shredded sweet potatoes in a food processor for making hash browns

How to Prep and Shred the Sweet Potatoes

  • Do You Have to Peel Sweet Potatoes? The skin of sweet potatoes is edible, so in many recipes, you do not have to peel them (I keep the peel on whenever I can). For this recipe, I do recommend peeling the sweet potatoes, as I think it results in a more cohesive patty.
  • Shredding Sweet Potatoes in a Food Processor. For this recipe, we want the sweet potato to be shredded into shoestring-style pieces. Fastest route: using a food processor fitted with the shredding blade. In seconds, your sweet potato will be shredded and ready to be transformed into hash browns.
  • Shredding Sweet Potatoes by Hand. No food processor? No problem! You can grate sweet potatoes using a cheese grater. First, peel your sweet potato. Then, place your grater over a bowl or plate, and firmly hold your potato while moving it along the grater from top to bottom. As your potato becomes smaller, use caution to avoid cutting your fingers.

Recipe Adaptations

  • To Make Vegan/Paleo/Whole30. Swap coconut oil, Ghee, or another non-dairy butter for the regular butter in this recipe. I prefer this to cooking the patties in regular olive oil, as the coconut oil or butter-flavored options have a richer, more classic flavor. (If you’re looking for other Whole30 breakfast recipes, try this Whole30 Breakfast Casserole.)

Easy hash browns in a skillet made with sweet potatoes

How to Store, Reheat, and Use Leftovers

Sweet potato hash browns store and reheat well. Here’s how to make the most of your leftovers.

  • To Store. Place cooked hash browns in an airtight storage container in the refrigerator for up to 3 days.
  • To Freeze. If you want to freeze your hash browns, prepare as directed and let cool completely. Then, lay your hash browns in a single layer on a baking sheet and freeze until solid. Transfer to an airtight freezer-safe storage container or ziptop bag for up to 3 months. Remove and reheat from frozen as desired.
  • To Reheat. Reheat your hash browns in a skillet over medium heat until warmed through, adding a little oil or butter to keep them from sticking. You can also rewarm your hash browns in the oven at 350 degrees F until hot. In a pinch, these hash browns can also be reheated in the microwave.
  • To Use Leftovers.
    • Try warmed leftover sweet potato hash browns mixed with roasted vegetables, arugula, and a creamy dressing for a hearty green salad. The tahini dressing from these Whole30 Vegetarian Power Bowls would be a good choice.
    • For an all-in-one meal, mix the hash browns with rice, sautéed spinach, and a freshly fried egg for a hearty vegetable “bowl.”
    • Rewarm the leftovers and serve them on their own for a fast, healthy side any time of day.

Other Favorite Breakfast-Inspired Sides

Sweet potato hash browns, eggs, and bacon served on a plate for an easy breakfast

I’ll be crossing my fingers for sweet potato hash browns to go mainstream. While I wait, I’m happy they’re quick and easy enough for me to make myself, anytime I am craving them, which happens once a week these days. I can’t wait for you to try them too!

If you try these sweet potato hash browns, don’t forget to leave a comment below. I love hearing from you!

A blue plate with sweet potato hash browns, eggs, and bacon.

Sweet Potato Hash Browns

4.07 from 29 votes
Easy shredded sweet potato hash browns cooked in a skillet in minutes. Better tasting and better for you than the original! Crispy outside, tender inside.

Prep: 10 mins
Cook: 8 mins
Total: 20 mins

Servings: 6 patties

Ingredients
  

  • 2 medium sweet potatoes peeled and shredded (about 4 1/2 cups) - see blog post for tips
  • 2 tablespoons extra-virgin olive oil divided
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chipotle chili powder optional but delicious
  • 2 tablespoons unsalted butter

Instructions
 

  • To keep the patties warm between batches, preheat the oven to 200 degrees F. In a large bowl, combine sweet potato, 1 tablespoon oil, salt, pepper, garlic powder, and chipotle chili powder.
  • Heat a large cast iron or similar heavy-bottomed skillet over medium-high heat. You want the pan to be preheated before you add anything to it. Add 1/2 tablespoon oil and 1 tablespoon butter. Once the oil is hot and the butter melted, scoop a slightly heaping 1/2 cupful of the sweet potato mixture and drop it onto the skillet in a tight mound. With the back of a spatula, flatten the sweet potato mound into a hash brown patty (it doesn't need to be a perfect circle! Any bits that poke out will be delightfully crispy). Repeat twice more, so that you have 3 hash brown patties in the skillet.
  • Cook the patties on both sides, flipping them halfway through (again, don't stress if they are not perfect; if they flip in pieces, no big deal. Scoot them back together and keep cooking). Cook the patties until they are nicely browned on both sides and hot and tender in the center, about 6 to 8 minutes total. Transfer the cooked hash browns to a baking sheet and place in the oven to keep warm. Repeat with the remaining 1/2 tablespoon oil, 1 tablespoon butter, and the remaining sweet potato mixture. Enjoy hot.

Notes

  • TO MAKE VEGAN, WHOLE30, OR PALEO: Cook the hash browns in coconut oil (or ghee if it fits your diet) instead of butter.
  • TO STORE: Place cooked hash browns in an airtight storage container in the refrigerator for up to 3 days.
  • TO FREEZE: If you want to freeze your hash browns, prepare as directed and let cool completely. Then, lay your hash browns in a single layer on a baking sheet and freeze until solid. Store them in an airtight freezer-safe storage container or ziptop bag for up to 3 months. Remove and reheat from frozen as desired.
  • TO REHEAT: Reheat your hash browns in a skillet over medium heat until warmed through, adding a little oil or butter to keep them from sticking. You can also rewarm your hash browns in the oven at 350 degrees F until hot. In a pinch, these hash browns can also be reheated in the microwave.

Nutrition

Serving: 1pattyCalories: 113kcalCarbohydrates: 9gProtein: 1gFat: 8gSaturated Fat: 3gCholesterol: 10mgSodium: 220mgPotassium: 146mgFiber: 1gSugar: 2gVitamin A: 6289IUVitamin C: 1mgCalcium: 13mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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68 Comments

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    1. Alice, I haven’t played around with baking these; I worry they would be dry if baked and recommend the pan frying. It’s a small amount of oil, not like a deep fry. If you try the recipe, I hope you love it!

  1. Yum these were crispy and delicious!! I got out the ketchup but they were so flavorful no one used it!5 stars

  2. I tried this recipe tonight, used ghee and added some bacon. Very delicious and easy recipe-great instead of white potatoes. Will definately use this again. Thank you5 stars

  3. I grated some of the peel in on the smallest side of my grater and it seemed to integrate well (I wouldn’t have done the whole peel). Seasoned with garam Marsala and fried in butter. Excellent!5 stars

  4. These made my breakfast the best EVER!! My boys said it was better than any restaurant Sunday brunch they ever had and the has browns were definitely the difference. We all LOVED them. I was sort of swearing when I was grating them, but SO GLAD after :-)5 stars

  5. These were AMAZING!
    We just downed the first five patties we made and boy were they yummy. We used cumin powder and grated garlic which really popped with flavor. It went really well with ketchup and this roasted red pepper sauce we have.
    Thank you! This definitely made me appreciate sweet potatoes much more.5 stars

  6. I am not a white potato hash-brown person either, these are super easy to make and so yummy! And yes you will CRAVE them.5 stars

  7. They didn’t stick together very well for me but they still tasted amazing , definitely keeping this recipe5 stars

  8. Impossible to make properly. They either burn or fall apart, and even when they do seem to stay in patty form, they are wet and gross. Don’t bother.

    1. Hi Clayton, I’m so sorry to hear that you had trouble with this recipe. I (and other readers) have loved these hash browns, so I really wish they would’ve been a hit for you too!

  9. Totally easy and delicious! I used lawry’s Cajun mix to season and they came out great! Super delicious, thank you!5 stars

  10. Hi Erin! This is the first time I did not give a 5 star in my review :( I’m a bit down because even though the sweet potatoes were tasty, they totally fell apart. I tried putting a little more oil, but it didn’t stick together even after flipping and molding them back together. I do not have an iron skillet so I used a stainless steel skillet. Not sure what went wrong. I will try making them again because I have faith in your recipes and the sweet potatoes look really good. I will let you know how they come out next time. If you can provide any tips about how to make it stick together, I’m all ears. Thank you.3 stars

    1. Hi Doll, I’m so sorry that you had trouble with this recipe. Did you let the skillet preheat before adding the sweet potato mixture? I know it’s frustrating to try a new recipe and not have it turn out, so I hope you were still able to enjoy them!

  11. Oh! My! Yum! These were amazing and is now my new favorite way to make sweet potato! I have to cut back on my carb intake and my trainer suggested sweet potato and I was just looking for ways to do that–this recipe is PERFECT!  I have some cooling so I can freeze them for later. Thank you so much! :)5 stars

  12. Delicious!  This was the first time using my food processor to shred potatoes – sooo easy!  The potatoes did fall apart although not a huge deal.  Thoughts on using arrowroot powder or corn starch or an egg to hold it together?  I may try that next time but this is definitely a winner.5 stars

    1. I’m so happy that you enjoyed the recipe, Mary Ann! You could experiment with one of those next time if you’d like. Thank you for sharing this kind review!

  13. These sweet potato patties were incredibly yummy! They definitely didn’t stick together for me, but I’m looking forward to trying them again (and again and again) and perfecting my execution along the way. Maybe I didn’t have the pan hot enough or I moved them too frequently. Great recipe!5 stars

  14. Hi I just got your cookbook and looked for this recipe. It wasn’t listed under sweet potatoes. Pls help me find it. It looks so good. Thx

    1. Thank you SO much for purchasing my cookbook, Teresa! The cookbook actually has almost entirely new and unique recipes, so the recipes here on my blog will be different. I hope you enjoy the recipe if you try it!

    1. Tried this today. Happened to have some bacon grease in the fridge. Tasted wonderful, but the patties got a bit of char. My son told me that bacon grease has a lower smoke point than olive oil.
      Patties only held together very loose. But I’ll try again. Worth perfecting!

      1. I’ve made this 3 or 4 times now. They never stick together. But I don’t care. I’ve completely accepted that is going to happen now. They taste AMAZING!!! I add a little more spices just cause we’re spicy people. These are 10 times better than regular hash browns. And healthy! Oh, I use coconut oil instead of butter! Works wonderfully5 stars

    1. I’m so sorry to hear that you had trouble with this recipe, Erinn. I hope you were still able to enjoy them!

    1. Hi Bob, I’m so sorry to hear that you had trouble with this recipe. I (and other readers) have loved these hash browns, so I really wish they would’ve been a hit for you too!

  15. Delicious! I was too lazy to make patties and just dumped it all in a skillet. It turned out perfect. It’s so easy even a child could make it! ;)5 stars

  16. Hard to cook without burning it. Shredded potatoes don’t stick together, fall apart while cooking. Chili powder does not enhance the flavor but gives it a Mexican style which doesn’t blend with the garlic powder.1 star

    1. I’m so sorry you had trouble with this recipe, J. I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed the hash browns, so I really wish they would’ve been a hit for you too!

  17. Followed directions to a T and they turned out a mess. No way for them to stick together. Reading other reviews, it seems it’s a common issues. Maybe rework the rescue to provide a way for them to not fall apart? Taste doesn’t matter if you cannot have it stay together at all to evenly cook or serve. Bummer. Will look for another recipe next time.1 star

    1. I’m sorry you had trouble with these staying together, L. I know it’s disappointing to try something new and not enjoy it, so I truly wish you would have loved them.

  18. Yummy! This recipe was a hit! My husband really enjoyed with his eggs. I did not make patties and it turned out great! Will make over and over again! Thanks for sharing the recipe!5 stars

  19. First half of the batch didn’t stick together at all. To salvage, I mixed in an egg and a tablespoon of flour, and the rest turned out perfectly.3 stars

    1. Hi Stephanie, I’m so sorry to hear that you had trouble with this recipe. I (and other readers) have loved these hash browns, so I really wish they would’ve been a hit for you too!

  20. Don’t think I’ve ever commented on a recipe before but kinda blown away by this??? We had a (white) sweet potato to use up and I wanted a breakfast recipe. Found this and thought no way it would stick together. Halved the quantities and it made the most amazing thin, crispy hash browns! Even in our regular lightweight frying pan. Thanks!!! :D5 stars

    1. Hi Kate! So glad you popped in to leave your feedback! So glad you enjoyed the recipe! Thank you for this kind review!

  21. I love these EXCEPT I almost have to burn them to get them to stick together. I tried cast iron and another pan. I used mostly butter but added olive oil to see if it would help. They are still yummy but what is the secret???4 stars

    1. Hi Beth! I’m so sorry to hear that you had trouble with this recipe. It’s hard to know what could of went wrong without being in the kitchen with you! Glad you were still able to enjoy them and thank you for your review!

  22. The seasoning combo is nice, but there’s no binder here. I added eggs and was able to keep them together pretty well. Not sure why the blogger hasn’t provided a substantive response to other comments as to what she does to keep them together? Seem to be cookie cutter responses. A bit disappointed.3 stars

    1. Hi Nina! I’m sorry if the responses disappointed you. I test my recipes thoroughly and the published version here is how they are tested, so I can’t give specifics that I myself haven’t tried or experienced. I am glad the egg worked out for you! This will be helpful information and I’ll share it with others.

  23. This recipe didn’t turn out at all. The shredded sweet potatoes burned almost immediately while the inside was uncooked. No form, just mush. Disappointed, had to throw it out. There’s no binder for this recipe either so it falls apart and it sticks to the pan even with oil and butter. At least that’s what happened when I tried to make it.1 star

    1. Hi Miscy, I’m so sorry to hear that you had trouble with this recipe. It’s hard to know what could of went wrong without being in the kitchen with you! I test my recipes thoroughly and the published version here is how they are tested, so I can’t give specifics as to why it didn’t turn out for you. I truly wish you could have enjoyed the recipe!

    1. I’m sorry to hear that you had trouble with this recipe. I know it’s frustrating to try a new recipe and not have them turn out, so I really wish you would’ve enjoyed them!