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!
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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: A 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
Once I discovered how simple and delicious sweet potato hash browns are, I never went back to regular ones!
Here's how I make my scrumptious sweet potato hash browns:
1. Shred the sweet potatoes using a box grater, shredding blade, or food processor.
2. Dry by pressing the shredded potato in a colander with paper towels to eliminate excess water.
3. Combine the cooked sweet potato, flour, egg, paprika, onion powder, salt, and pepper in a large bowl.
4. Heat the vegetable oil in a heavy pan or cast iron skillet over medium heat.
5. Form the patties by scooping 1/3 cup of the sweet potato mixture, flatten into patties, and place in the skillet.
6. Fry for 3–4 minutes on each side until nicely browned. Drain on paper towels.
7. Serve your tasty sweet potato hash browns and dig in!
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.
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.
Here's how I keep them fresh:
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.
More Amazing Sweet Potato Recipes To Try
Sweet Potato Hash with Sausage and Eggs
Sweet Potato Hash Browns
4
servings15
minutes15
minutes179
kcalThese crispy sweet potato hash browns are golden on the outside, tender on the inside, and make the perfect breakfast side dish.
Ingredients
1 large sweet potato (about 1 1/4 pounds)
1 egg
1/4 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil for frying
Instructions
- Peel the sweet potato and shred it using a box grater or the grater attachment on a food processor.
- Transfer the shredded sweet potato to a colander and press with paper towels to remove as much moisture as possible.
- In a large bowl, mix the shredded sweet potato with the flour, egg, paprika, onion powder, salt, and pepper until fully combined.
- Heat the oil in a large cast iron skillet or heavy-bottomed pan over medium heat.
- Scoop about 1/3 cup of the mixture for each hash brown, add to the skillet, and flatten gently with a spatula to form patties.
- Cook for 3–4 minutes per side, or until golden brown and crispy around the edges. Remove and place on a paper towel-lined plate to drain any excess oil.
- Serve immediately while hot and crispy. Enjoy!
Notes
- You can peel the potato if you prefer, but I like to leave the skin on for extra texture.
- If you like your hash browns extra crispy, gently press them down with a spatula while cooking to get a golden, crunchy exterior.
- These hash browns can be made ahead of time and stored in the fridge for a few days. Just reheat them in a skillet for that crispy texture!
Nutrition
- Total number of serves: 4
- Calories: 179kcal
- Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 40mg
- Sodium: 353mg
- Potassium: 319mg
- Carbohydrates: 23g
- Fiber: 2g
- Sugar: 3g
- Protein: 3g
- Vitamin A: 12242IU
- Calcium: 35mg
- Iron: 1mg
- Vitamin K: 14mg
4 Comments
Tastes like a pancake. Good but not what I expected.
Could these be cooked in an Airfryer??
Hi Debbie!
I’ve never tried it but I think it would work.
Here’s what to do:
Yes! You can absolutely make these sweet potato hash browns in an air fryer. Here’s how to adjust the recipe:
Air Fryer Method:
Prepare the mixture as instructed, but omit the oil for frying. Instead, lightly coat the air fryer basket with nonstick spray or brush with a small amount of oil.
Form the patties and arrange them in a single layer in the air fryer basket. Do not overcrowd—work in batches if needed.
Air fry at 350°F (175°C) for 12–15 minutes, flipping halfway through, until the hash browns are golden brown and crispy.
If they seem a bit wet before cooking, you can add a touch more flour (1-2 tablespoons) to help hold them together.
Hope this helps!
never thought of sweet potatoes for hash browns…yumm