Sweet Potato Hash Browns with scrambled eggs on a white plate

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!
Course Breakfast, Side Dish
Cuisine American
Keyword easy, healthy, sweet potato, vegan, vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 196kcal
Author Marissa Stevens


  • 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.



  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