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.
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.
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.
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
- 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.
Combine the shredded potato, oil, and spices. (See below for tips on how to shred sweet potatoes.)
Add oil and butter to your preheated pan, then drop scoops of the sweet potato mixture onto the pan. Flatten each into a patty.
Cook on both sides until browned. Repeat steps with the remaining mixture. ENJOY!
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.
- 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.)
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
- Zucchini Fritters
- Potato Pancakes
- Crockpot Breakfast Potatoes
- Savory Scones with Bacon Cheddar and Chives
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!
Sweet Potato Hash Browns
- 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.
- 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.
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