Golden and crispy on the outside, soft and savory inside, these sweet potato hash browns mix shredded sweet potato, egg, flour, and a few cozy spices. Pan-fried to perfection in a sizzle of oil for that irresistible crunch.
If you’re like me and believe breakfast potatoes should be their own food group, this one’s for you. These sweet potato hash browns are smoky-sweet with just enough salt and crisp. You can eat them solo with a runny egg or pile them up next to something fancy—maybe even that one friend who puts hot sauce on everything. They’re a tiny bit earthy, a lot comforting, and wildly easy to make.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Sweet Potato Hash Browns Recipe
Let’s be honest—it doesn’t take much to fall in love with anything potato-adjacent. But this mashup? It’s got charm.
- Crispy-edged perfection: The outside gets gloriously golden while the inside stays soft and tender. Like a cozy blanket with a satisfying crunch.
- Just enough spice: Paprika and onion powder bring a quiet little kick that compliments, not competes.
- Fewer ingredients, more win: Just one bowl, no fuss. That sweet potato does a lot of heavy lifting here.
- Good leftovers (if you have any): Reheat in a skillet the next day for second-morning magic.
- Weekday to weekend friendly: You can absolutely throw these together between coffee sips, or serve them at brunch next to a just-pulled espresso.
Ingredient Notes
Nothing wild or unpronounceable in this lineup—just the essentials and a few pantry favorites.
- Sweet potato: Big and firm, peeled and shredded. It’s the base, the star, the main character. Look for ones without too many nubby ends so grating is easier.
- Egg: Helps glue everything together. If your sweet potato is super moist, the egg keeps things from falling apart mid-flip.
- All-purpose flour: Just enough to bind without turning it into a fritter. You can sub with a gluten-free flour if you’re that kind of person.
- Paprika: Adds smoky warmth. Smoked paprika makes it deeper, but regular works just fine too.
- Onion powder: A little savory friend that rounds things out without actual onion tears.
- Salt & black pepper: Season boldly—sweet potatoes are sweet. You want that balance.
- Vegetable oil: For maximum crispy edges. You’ll want a neutral cooking oil with a decent smoke point. No olive oil here.
How To Make This Sweet Potato Hash Browns Recipe
Let’s make magic in a pan. Yes, there’s a little grating. Yes, it’s worth it.
-
Grate the sweet potato: Peel it first, then either go the box grater route or use the food processor (game-changer if you’re doing a big batch). You want thin strips, not mush.
-
Squeeze out the moisture: This part matters! Dump the shredded sweet potato into a colander and press with paper towels like your crispiness depends on it. Because… it kind of does.
-
Mix everything together: Toss your squeezed shreds into a bowl with the flour, egg, paprika, onion powder, salt, and pepper. Give it a mix until it all sticks together and smells cozy and slightly spiced.
-
Heat your skillet: Pour in the oil and give it a couple of minutes over medium heat until it gently sizzles when something touches it. Cast iron is your bestie here for even browning.
-
Form your patties: Scoop about 1/3 cup of the mix per hash brown and drop it into the pan. Gently flatten with a spatula—not squish like a pancake, just enough to hold shape.
-
Fry to golden glory: Cook them for around 3 to 4 minutes per side until nicely browned with crispy edges that tap just right on the spatula.
-
Drain & serve: Set them on a paper towel-lined plate as they come out. Try not to eat half of them standing over the stove (or do, no judgment).
Storage Options
Okay, let’s talk leftovers—assuming these sweet potato hash browns make it to leftovers.
Once they cool, pop them in an airtight container and store them in the fridge for up to 4 days. Lay them flat in a single layer with parchment or paper towel between layers to avoid soggy situations.
Freezer? Totally works. Just freeze them first on a baking sheet (uncrowded) until firm, then transfer to a zip-top bag. Reheat straight from frozen in a 375°F oven for 10 to 12 minutes or until hot and crispy again. Or toss them in a hot skillet with a little oil for crackly edges.
Microwave reheating isn’t ideal unless you really enjoy chewy hash browns with droopy vibes—which I personally do not recommend.
Variations and Substitutions
Want to tweak this up a little? I got you. Here are some easy swaps and zhuzh-it-up options.
- Chickpea flour: Sub the all-purpose flour if you want a slightly nutty, vegan-friendly binder that also happens to be gluten-free.
- Add finely chopped herbs: Parsley, thyme, or chives play beautifully with the earthiness of the sweet potato and bump up the freshness.
- Spice it up: A little cayenne or chipotle powder sneaked into the mix adds some subtle fire (do test as you go).
- Shred in zucchini or carrot: If you’ve got bits and bobs of veg to use up, you can mix them in. Just squeeze out extra water before adding.
- Top with cheese: Yep, you can mix in a tiny handful of sharp cheddar or parmesan. Just don’t go overboard or it’ll melt into a whole different thing (delicious, but no longer a hash brown).
What to Serve with Sweet Potato Hash Browns
These hash browns are pretty open-minded. They’ll sidle up happily to breakfast basics, lunchy layers, and even some dinner mains.
-
Sunny-side eggs and avocado: The yolk runs into the crispy edges, the avocado cools it all down, and suddenly it’s brunch in your kitchen.
-
With a bowl of cozy soup: You’ll get bonus points if it’s something like this potato soup. Sweet potato plus creamy soup? Textural dream.
-
Next to simply seared fish: Something light and buttery like this pan-seared cod hits the contrast game hard. Soft flaky fish, crispy hash brown? Yes, please.
-
Topped with a dollop of sour cream or Greek yogurt: If you’re into savory-sweet dynamics, this creamy topper gives it… how do I say… deviled egg energy? But better.
-
Stuffed in a breakfast wrap: Eggs, greens, hot sauce, and a crumbled sweet potato hash brown wrapped up tight makes for a dreamy to-go situation.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make sweet potato hash browns ahead of time?
Totally. You can prep the mixture a few hours ahead, just store it covered in the fridge. When ready, heat your pan and cook as usual. I wouldn’t wait more than a day though—sweet potatoes can get a little watery once shredded. If that happens, just give the mix another squeeze or a small sprinkle of flour before frying.
Do I have to peel the sweet potato?
You don’t absolutely *have* to, but I recommend it. The peel has a rougher texture that doesn’t cook down as nicely as the flesh. If you’re going for rustic vibes or simply feeling lazy (no shame), you can leave it on—just wash it well and expect a slightly chewier finish.
Can I bake instead of fry them?
You definitely can, though the texture will be a little different. Place patties on a parchment-lined baking sheet, brush lightly with oil, and bake at 400°F for about 20–25 minutes, flipping halfway. They won’t get quite as crispy as pan-fried, but it’s still tasty and easier to batch.
How do I keep them from getting soggy?
The best trick? Squeeze *as much* moisture out of the shredded sweet potato as possible before mixing. I mean really press it with paper towels or even use a clean dish towel. Also, make sure your oil is hot enough before dropping them in—lukewarm oil equals greasy hash browns. And don’t overcrowd the pan, or the steam will bring sogginess into the mix.
Crispy Sweet Potato Hash Browns
Ingredients
Hash Browns
- 1 large sweet potato peeled and shredded (~1 1/2 cups packed)
- 1 egg
- 2 tbsp (16 g) all-purpose flour can substitute with gluten-free or chickpea flour
- 1/2 tsp (2 g) paprika smoked or regular
- 1/2 tsp (2 g) onion powder
- 1/2 tsp (2 g) salt more to taste
- 1/4 tsp (1 g) black pepper
- 3 tbsp (45 ml) vegetable oil for frying, more as needed
Equipment
- Box grater or food processor
- Mixing bowl
- Colander
- Skillet (cast iron recommended)
- Spatula
Instructions
- Peel and shred the sweet potato using a box grater or food processor.
- Place the shredded sweet potato in a colander and squeeze out as much moisture as possible using paper towels or a clean dish towel.
- In a large mixing bowl, combine the squeezed sweet potato, flour, egg, paprika, onion powder, salt, and pepper. Mix until well combined and sticky.
- Heat the vegetable oil in a large skillet over medium heat until shimmering.
- Scoop about 1/3 cup of the mixture per hash brown into the skillet. Flatten each gently with a spatula.
- Fry for 3–4 minutes per side until deeply golden and crispy. Work in batches to avoid overcrowding.
- Transfer cooked hash browns to a paper towel-lined plate. Serve warm.
