Sweet potato hash browns are a crispy, slightly sweet twist on the classic breakfast favorite. Grated, squeezed, and pan-fried until golden, these are fast to make and wardrobe-friendly for weeknight breakfasts, weekend brunches, or a comforting side at dinner. If you’re curious about different sweet potato varieties and how they can change the flavor and texture of a dish, check out this piece on different sweet potato varieties for inspiration.
Why you’ll love this dish
These hash browns give you all the crunch you want from traditional hash browns with more fiber, vitamins, and a naturally sweeter profile. They’re simple, inexpensive, and customizable — great for picky eaters or anyone avoiding refined carbs.
"I make these every Sunday for our family brunch — crispy outside, tender inside, and the kids actually ask for seconds." — a regular home cook
Perfect occasions: quick weeknight dinners, make-ahead brunch spreads, or as a healthier side for holiday breakfasts. Their bright color and caramel-like edges also make them visually appealing on the plate.
The cooking process explained
Before you start: grate, remove moisture, mix, and fry. The crucial step is squeezing out excess liquid from the grated sweet potato. That prevents steaming in the pan and delivers a crisp exterior. You’ll form a loose patty or spread the mixture as one hash and cook on medium heat until each side is golden — about 5–7 minutes per side. No eggs or flour are required here; the goal is straightforward, minimal-ingredient crispiness.
What you’ll need
- 2 large sweet potatoes, peeled and grated (or unpeeled if you prefer more texture)
- 1 small onion, finely chopped
- 2 tablespoons olive oil (substitute: avocado oil, coconut oil, or clarified butter)
- Salt and freshly cracked black pepper, to taste
- Optional: paprika, garlic powder, or cayenne for a little heat
Notes:
- If you want a binder (for individual patties), add 1 lightly beaten egg or 1–2 tablespoons of flour or almond flour.
- For a lower oil method, you can oven-bake (see FAQs and Variations).
Step-by-step instructions
- Wash, peel (optional), and grate the sweet potatoes using the large holes of a box grater or a food processor.
- Transfer grated sweet potato to a clean kitchen towel or layers of paper towels. Gather and squeeze firmly to remove as much moisture as possible. This step is key for crispness.
- In a bowl, combine the drained sweet potato, chopped onion, salt, pepper, and any optional spices. Mix gently until evenly distributed.
- Heat 2 tablespoons of olive oil in a large skillet (cast iron preferred) over medium heat until shimmering but not smoking.
- Add the sweet potato mixture to the skillet. For one large hash, spread and flatten with a spatula to about 1/2-inch thickness. For individual patties, spoon and flatten into rounds.
- Cook without moving for 5–7 minutes, or until the bottom is deeply golden and releases easily. Flip carefully and cook the other side for another 5–7 minutes. Adjust heat if the hash is browning too fast — medium to medium-low keeps the interior tender while the outside crisps.
- Transfer to a plate lined with paper towels to drain briefly, season again if needed, and serve hot.
Yield: serves 2–3 as a side, 1–2 as a main with eggs and greens.
Best ways to enjoy it
Serve hot and crisp with a squeeze of lemon or a dollop of Greek yogurt or sour cream. Pairings that work beautifully:
- Sunny-side-up or poached eggs and sautéed greens for a balanced breakfast.
- Topped with smoked salmon, capers, and dill for a brunch-forward plate.
- As a side to roasted chicken or pan-seared pork for dinner.
For a playful dessert or snack pairing, try a contrasting sweet-and-salty bite — even a novelty like chocolate-dipped crisps can surprise guests; see this fun take on sweet-and-salty treats for inspiration on serving contrasts.
Storage and reheating tips
- Refrigerator: Store cooled hash browns in an airtight container for up to 3–4 days.
- Freezing: Flash-freeze individual patties on a tray, then transfer to a freezer bag for up to 1 month. Press out excess air.
- Reheating: For best texture, reheat in a skillet over medium heat with a touch of oil for 3–5 minutes per side until crispy. An oven or toaster oven at 400°F (200°C) for 8–10 minutes also works well. Avoid microwaving unless you’re in a hurry; microwaves make them soft and lose crispness.
Food safety: cool completely before refrigerating and do not leave at room temperature for more than 2 hours.
Pro chef tips
- Dry thoroughly: squeeze or spin in a salad spinner, then press with towels. The drier the shred, the crisper the result.
- Don’t crowd the pan: give the mixture space so steam escapes and the surface crisps. Cook in batches if necessary.
- Cast iron is your friend: it holds heat and creates an even, golden crust.
- Temperature control: if the hash browns brown too quickly, lower the heat and extend cooking time so the inside cooks through.
- Season twice: a little salt in the mix, and a final sprinkle after cooking, amplifies flavor.
Creative twists
- Herby & cheesy: fold in grated Parmesan and chopped chives for a savory upgrade.
- Spicy-Sweet: add smoked paprika, a pinch of cayenne, and a drizzle of honey when serving.
- Breakfast patties: add an egg and a tablespoon of flour to bind; form into small rounds and pan-fry individually.
- Oven-baked version: spread the mixture thin on a parchment-lined sheet, spray with oil, bake at 425°F (220°C) for 20–25 minutes, flipping once.
- Vegan crisp: keep it oil-based and add nutritional yeast and chopped scallions for cheesy flavor without dairy.
Common questions
Q: Can I make these ahead of time?
A: Yes. Form patties and freeze on a tray, then store in a bag. Reheat frozen patties in a skillet or oven until heated through and crisp. For fridge storage, keep in an airtight container up to 3–4 days.
Q: Can I bake them instead of frying?
A: Absolutely. Spread the mixture thin on a baking sheet lined with parchment, brush or spray lightly with oil, and bake at 425°F (220°C) for 20–25 minutes, flipping halfway. Baking yields a different texture—less deep-fried crisp but still tasty.
Q: Do I need a binder like egg or flour?
A: No — squeezing out moisture lets the shreds knit together and crisp without a binder. If you prefer firmer patties, add an egg or 1–2 tablespoons of flour or almond flour.
Q: Are sweet potato hash browns healthy?
A: They’re higher in fiber and vitamin A than regular potatoes. Using moderate oil and avoiding heavy toppings keeps them nutritious. Portion and preparation method (pan-fried vs. baked) affect calorie content.
Q: Can I use a food processor?
A: Yes — use the grating disk for quick shredding. Be careful not to over-process into a puree.
If you have other questions about technique, storage, or variations, ask and I’ll walk you through it.
Sweet Potato Hash Browns
Ingredients
Main Ingredients
- 2 large sweet potatoes, peeled and grated You can leave the skin on for more texture if desired.
- 1 small onion, finely chopped
- 2 tablespoons olive oil Substitutes: avocado oil, coconut oil, or clarified butter.
- Salt and freshly cracked black pepper, to taste
- Optional: paprika, garlic powder, or cayenne for additional flavor
Instructions
Preparation
- Wash, peel (optional), and grate the sweet potatoes using a box grater or food processor.
- Transfer grated sweet potato to a clean kitchen towel and squeeze out excess moisture to ensure crispiness.
- In a bowl, combine the drained sweet potato, chopped onion, salt, pepper, and any optional spices. Mix gently.
Cooking
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add the sweet potato mixture to the skillet, spreading it flat for one large hash, or forming individual patties.
- Cook without moving for 5-7 minutes until the bottom is golden, then flip carefully and cook for another 5-7 minutes.
- Transfer to a plate lined with paper towels to drain and season if needed before serving hot.