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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.
Table of Contents
Ingredients You Need to Make Sweet Potato Hash Browns
- Sweet Potato: You favorite variety – believe it or not there are more than 7,000 cultivars! Here is a list of 16 common varieties.
- Oil: high eat oil like avocado oil or coconut oil
- Kosher Salt
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.)
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.
Season to taste with salt and serve.
Sweet Potato Hash Browns
Video
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wonderful topped with blueberries and sautรฉ pecansโฆ. Suggest clarified butter for pecans:).
Love that savory / sweet flavor combination, David! So glad you enjoyed these and thanks for your cooking notes!
I cooked at too high of a temperature.
But my first one I ate was absolutely delicious!! The others were ok because there were burnt.
I’m going to try another batch here shortly. I’m so glad I searched “sweet potato hashbrowns” and found your recipe! YUM!!
I’m happy to hear you enjoyed that first one, Debbi. I know what you mean about that fine line between perfect and overdone – you definitely have to keep an eye on these, but it’s worth it!
Lot of oil. Seem more like latkes then hashbrowns imo
Can you do several and freeze then use as needed?
Hi Marilyn! Yes, absolutely!
My cast iron lives on the stove so I’m ready! ๐ Love the description of the buttery tender inside with the crispy edges. Sounds amazing! ~Valentina
Oh I love this concept, Marissa! Sweet potatoes are delicious. Hash browns are delicious. Combining the two together? Straight genius!
Thanks so much, David!