Sweet potato hash browns are one of my favorite ways to use these tasty potatoes! Perfect for breakfast, brunch, or dinner, these delicious potato patties are fried to crisp perfection, then baked for a tender interior.
What Makes These Sweet Potato Hash Browns So Good
- Sweet potato hash browns are a delicious, nutritious shredded potato patty. They’re super easy to make, and you can season them any way you like. Add in a little rosemary, garlic powder, or onion powder. If you want to keep things simple you can even just use salt and pepper.
- These hash browns fry up beautifully, without falling apart! The end result is an amazingly crispy crust with a tender sweet potato interior. Dollop a little sour cream on top and you’ve got all the best textures, all in one recipe.
- Wondering when to eat sweet potato hash browns? Whenever you want! They’re perfect for breakfast or brunch, or you can enjoy them for dinner in place of baked potatoes or roasted potatoes!
Key Ingredients for Sweet Potato Hash Browns
Sweet Potatoes – These tasty orange potatoes are commonly thought to be “healthier” than your average potato. They’re loaded with antioxidants, fiber, and nutrients like Vitamins A, B6, C, and E, and their lower glycemic index makes them less likely to spike your blood sugar than other types of potatoes. For fun pops of color, you can also use white sweet potatoes and purple sweet potatoes in these hash browns.
Flour – A touch of flour in the hash brown mixture helps everything bind together and fry up like we want it to. If you’re gluten free, you can use a gluten free flour.
Eggs – Along with the flour, the eggs help the shredded sweet potato patties stick together. This way, they won’t fall apart on you when you’re frying them!
Chef’s Tips
- The easiest way to shred sweet potatoes is to use a food processor with the shredding blade. If you don’t have a food processor, though, you can shred the potatoes by hand! Use a grater and shred the potatoes over a large bowl. Be careful not to cut yourself!
- Sweet potato hash browns is a two-step process when it comes to the actual cooking. First, you’ll quickly fry them in a pan. Then, you’ll bake all of the fried patties in the oven. This way you get the perfect hash brown texture – crispy outside, but tender (and fully cooked) inside.
- The soft sweet potatoes can burn easily on the stove, so it’s important to make sure your pan isn’t too hot. Also, to get a really gorgeous, crispy crust on the hash browns, you’ll want to remove as much moisture as possible from the shredded sweet potatoes. Just give them a squeeze with paper towels and you’ll be good to go.
More Delicious Potato Recipes You Need in Your Life
- Crispy Pan-Fried Potatoes
- Healthy Creamy Buffalo Chicken Stuffed Sweet Potatoes with Ranch (Whole30, Paleo)
- Fondant Potatoes
- Air Fryer Potato Wedges
- Whole30 Chilaquiles with Sweet Potatoes (Paleo, Grain-Free)
- Hasselback Sweet Potatoes
- Garlic Butter Parsley Potatoes
- BBQ Chicken Bowls with Sweet Potatoes and Coleslaw (Whole30)
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Sweet Potato Hash Browns
Equipment
- Oven
- Baking sheet
- Parchment Paper
- Large bowl
- Large skillet
Ingredients
- 2 medium sweet potatoes peeled, shredded
- 2 large eggs
- 2 tablespoons flour see Notes
- ⅓ teaspoon kosher salt
- avocado oil for frying
Instructions
- Preheat oven to 350° Fahrenheit. Line baking sheet with parchment paper and set aside.
- In large bowl, mix together shredded sweet potatoes, eggs, flour, and salt.
- Heat approximately 2 tablespoons oil in large skillet over medium-high heat. When hot, drop roughly 3 1-tablespoon portions of sweet potato mixture into oil and flatten each.
- Fry hash browns 2 to 3 minutes, then flip and fry 2 to 3 additional minutes, or until browned and crispy. Add more oil to skillet as needed.
- Transfer fried hash browns to baking sheet lined with parchment paper and repeat until all sweet potato mixture is fried. Place baking sheet in oven and bake 8 to 10 minutes or until potatoes are cooked through, then remove from oven. Serve warm with desired sides or toppings.
Notes
- Make it Gluten Free: Use gluten-free all-purpose flour.
Nutrition
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Jasmine Comer is a food photographer and recipe developer from North Carolina. She grew up in the kitchen watching her mom cook all types of delicious meals. In 2016 she established Lively Meals, a food blog where she creates healthy recipes. This led to creating recipes for other blogs as well. In her free time she enjoys exploring new places and spending time in nature. Ultimately she’s grateful to be doing work she loves—cooking good food and sharing it with people.
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