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Sweet Potato Hash Browns

Filed Under: Breakfast Recipes, Collection, Side Dish, Vegan Recipes, Vegetable Recipes, Vegetarian Recipes

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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

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.

shredded 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.

mounds of sweet potato cooking in cast iron

Step 3: Season to taste with salt and serve.

seasoning sweet potato hash browns with salt

Sweet Potato Hash Browns Recipe Video

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Sweet Potato Hash Browns with scrambled eggs on a white plate
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5 from 8 votes

Sweet Potato Hash Browns

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast, Side Dish
Cuisine: American
Keyword: easy, healthy, sweet potato, vegan, vegetarian
Servings: 4 people
Calories: 196kcal
Author: Marissa

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

  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.

Nutrition

Calories: 196kcal | Carbohydrates: 17g | Protein: 1g | Fat: 14g | Saturated Fat: 1g | Sodium: 46mg | Potassium: 286mg | Fiber: 2g | Sugar: 3g | Vitamin A: 241.3% | Vitamin C: 2.5% | Calcium: 2.6% | Iron: 2.9%
Tried this recipe?I’d love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

About Marissa

The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, easy, mouthwatering recipes designed for home cooks.

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Comments

  6. Mimi says

    January 3, 2019 at 2:41 pm

    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!

    Reply

  7. Cheyanne @ No Spoon Necessary says

    January 3, 2019 at 2:28 pm


    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!

    Reply

  9. Dorothy Dunton says

    January 3, 2019 at 12:36 pm

    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

    Reply

  12. David @ Spiced says

    January 3, 2019 at 4:26 am


    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.)

    Reply

  13. Liz says

    January 2, 2019 at 6:06 pm


    I made sweet potato fries for dinner tonight and we inhaled them! Next round, I’ll be making your hash browns! They look amazing!!!

    Reply

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