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
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). 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.
We are sweet potato crazy here! They’re so plentiful, tasty and inexpensive that we seem to buy them every week. Must give these a try! 😀
I’m with everyone else, why oh why haven’t I made sweet potato hash? They look great.
haha, I love it!! So excited for you to try these, Karen!
OMG, yum! I adore sweet potatoes in all its forms. Love how crispy these look!
Thanks so much, Michelle! I’m all about those crispy edges too!
OMG I’m obsessed with sweet potatoes. How have I never thought to make them into hash browns before? I’m definitely trying this asap!
I love to hear that, Kelsie! I think you’re going to love them! 🙂
Why have I never thought to make sweet potato hash browns Marissa? Genius! Such a special treat for weekend brunch. On my list!
Yay! Thank you, Mary Ann!
This is lovely. Sweet potatoes are so good in any form, but i love sweet potato hash as well. It’s really good with smoked salmon! The way I do it is I stick with butter, but I use a giant non-stick pan. You still get the browning and nothing sticks!
Nice! Thanks, Mimi!
I love any kind of hash browns and could seriously eat just a platter of them on their own for dinner, so you know this sweet potato variety is screaming my name! They looks so crispy and absolutely perfect, Marissa!!!! Pinning to try! Can’t wait!
woohoo! I’m the same way…give me all the hash browns!! 😉
We LOVE hashbrowns on the weekend. I need to try your sweet potato version! Crispy and delicious! Can’t wait!
Yay! Thank you, Katherine!
Hi Marissa! I love sweet potatoes and all kinds of squash and these crispy has browns are making my mouth cry!!
The secret to really great hash browns is they have to be crispy yet tender and you’ve certainly accomplished that! I’m thinking these would be good with over easy eggs and a nice piece of ham (and maybe a fresh biscuit) for breakfast or dinner
Reading your comment is making me hungry, Dorothy!! 😉 Love the way you think!!
What a tasty twist on hash browns! Never thought of using sweet potatoes, this is a must try! Happy New Years!
I hope you love them, Kevin! Happy New Year!!
I love sweet potatoes for breakfast, so I need to try these hash browns! Those crispy edges are just calling my name! Happy New Year Marissa!
I’m excited for you to try them, Leanne! Happy New Year!
I’m a huge fan of hash browns, but I’ve never thought about making them out of sweet potatoes! It looks like you nailed this recipe, Marissa. Great tips in there, and I’m definitely putting this one on the agenda. Robbie loves sweet potatoes, but he’s never had them in hash brown form. (Of course, that means he probably won’t try them at all. Hah.)
haha, love it! Thanks, David. That Robbie is such a character!
I made sweet potato fries for dinner tonight and we inhaled them! Next round, I’ll be making your hash browns! They look amazing!!!
Thank you, Liz! I hope you and your family love them!!