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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.

Sweet Potato Hash Browns with scrambled eggs on a white plate

Ingredients You Need to Make Sweet Potato Hash Browns

Sweet Potato Hash Browns Ingredients on a white marble board.

Recipe Testing Notes

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.

Why oil is better than butter (unless it’s clarified).

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.

Serve With

I love to serve these sweet potato hash browns with Breakfast Quiche, Asparagus Quiche for brunch. Or simply with a couple of fried or scrambled eggs, or Baked Eggs and some fresh orange wedges. It makes a delicious meal any time of day.

More Sweet Potato Recipes

How to Make Sweet Potato Hash Browns

Shred sweet potato. (Use a box grater or the shredding blade of your food processor to make quick work of it.)

shredded sweet potato

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.

mounds of sweet potato cooking in cast iron

Season to taste with salt and serve.

seasoning sweet potato hash browns with salt

Recipe Video

Sweet Potato Hash Browns

5 from 11 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Course: Breakfast, Side Dish
Cuisine: American
Calories: 196
Servings: 4 people
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) over medium heat. 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.


  1. 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.
  2. Nutrition information is accurate if you’re using avocado oil.
  3. If you prefer to cook these in butter, I recommend using clarified butter which is less likely to burn.


Calories: 196kcal | Carbohydrates: 17g | Protein: 1g | Fat: 14g | Saturated Fat: 1g | Sodium: 46mg | Potassium: 286mg | Fiber: 2g | Sugar: 3g | Vitamin A: 12065IU | Vitamin C: 2.1mg | Calcium: 26mg | Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Marilyn says:

    Can you do several and freeze then use as needed?

    1. Marissa Stevens says:

      Hi Marilyn! Yes, absolutely!

  2. Valentina says:

    My cast iron lives on the stove so I’m ready! 😀 Love the description of the buttery tender inside with the crispy edges. Sounds amazing! ~Valentina

  3. David @ Spiced says:

    5 stars
    Oh I love this concept, Marissa! Sweet potatoes are delicious. Hash browns are delicious. Combining the two together? Straight genius!

    1. Marissa Stevens says:

      Thanks so much, David!