In just 15 minutes you can make Sweet Potato Hash Browns that are crisp on the outside and buttery tender in the middle. You need just 3 ingredients: a sweet potato, avocado or coconut oil and salt. And for the crispest edges, a cast iron skillet.
It’s not the first time I’ve been wrong about an idea to improve on a recipe. I started with this recipe from Elise Bauer and thought that parboiling the sweet potato (as I do with Cheesy Potatoes) before shredding and pan frying it would result in a better overall hash brown texture. It didn’t.
But I did discover that I prefer cooking sweet potato hash browns in oil instead of butter. I’m an avid butter fan, but for pan frying hash browns, a high heat oil perfectly crisps the edges without butter’s tendency to burn.
The flavor outcome is equally delicious depending on your preference: A neutral high heat oil like avocado highlights the earthy sweetness of the sweet potato, while coconut oil adds a subtle richness and slight coconut flavor. Either option is a great choice for these. And if you do want to make them with butter, I recommend using clarified butter. (Here’s how to clarify it yourself.) With the water and milk solids removed from butter, it’s much less likely to burn.
I love to serve these sweet potato hash browns simply with a couple of fried or scrambled eggs and some fresh orange wedges (also what I pair with Sweet Potato Hash). It makes a delicious meal any time of day.
How to Make Sweet Potato Hash Browns
Step 1: Shred sweet potato.
Step 2: Add oil to a hot, heavy skillet, ideally cast iron. Add the shredded sweet potato in little mounds and press down with the back of a spatula. Cook 4 or 5 minutes without moving, until nicely browned. Carefully flip each hash brown and cook 4 to 5 minutes more, until crispy on the outside and tender in the middle.
Step 3: Season to taste with salt and serve.
Sweet Potato Hash Browns Recipe Video
Sweet Potato Hash Browns
Enjoy delicious Sweet Potato Hash Browns that are crispy at the edges and buttery tender in the middle! Easy to make in a skillet with this recipe - just 3 ingredients and 15 minutes total! A healthy, gluten free and vegan dish that works for Whole 30 and Paleo diets as well!
- 3/4 pound sweet potato peeled if desired
- 4 tablespoons high heat oil such as avocado or coconut, divided, see recipe note #1
- kosher salt to taste
If cooking in two batches (depending on the size of your skillet) preheat a baking sheet in oven to 225˚F.
Shred sweet potato.
(If cooking in batches, use 2 tablespoons of oil per batch.) Add 2 tablespoons oil to a hot, large, heavy skillet (ideally cast iron). Add shredded sweet potato in mounds. Flatten each mound with the back of a spatula, giving each hash brown some room. Cook without moving 4 to 5 minutes (reduce heat slightly if they start to burn). Carefully flip each with a thin metal spatula, flatten again and cook 4 to 5 minutes more until edges are crisp and center is tender. Season to taste with salt and serve or transfer to baking sheet in oven if cooking in batches.
- You may need to cook these hash browns in 2 batches, depending on the size of your skillet. If so, use 2 tablespoons of oil per batch.
- Nutrition information is accurate if you're using avocado oil.
- If you prefer to cook these in butter, I recommend using clarified butter which is less likely to burn.