Perfectly crispy and with a hint of earthy sweetness, these Sweet Potato Hash Browns will be a hit at your brunch or breakfast! They are easy to make and taste amazing!
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Who says hash browns have to be boring? These sweet and savory hash browns add color and flavor to the table!
They are the perfect breakfast side, with a crispy exterior and hot and steamy inside. If you enjoy sweet potatoes for breakfast, be sure to also try this recipe for Maple Bacon Sweet Potato Hash next.
Why This Recipe Works
Homemade hash browns are just as quick and easy as heating up frozen potato patties, but have much more flavor. And when you make them with sweet potatoes, you’ll have a delicious breakfast or brunch side dish.
It’s really easy to make them gluten-free and vegetarian with just a few ingredient swaps.
These are about to become your favorite type of hash browns! You’ll have a delicious breakfast or brunch side dish anytime you want.
Step-By-Step Instructions
Ingredients
- 4 cups sweet potatoes (shredded)
- 1 onion (shredded, about 1/2 cup): if there is excessive liquid after shredding the onion, strain it.
- 2 eggs
- 1 tablespoon all-purpose flour (can use gluten free, if needed)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons butter (or extra virgin olive oil)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Shred the sweet potatoes and onion using the larger holes on a box grater.
Create!
Combine the shredded sweet potatoes, onion, eggs, flour, salt, pepper, and garlic powder in a large bowl. Mix until well combined.
Heat a large, flat bottom skillet oven medium heat. Add the butter.
Once the butter is melted, swirl it around to coat the bottom of the pan evenly.
For each hash brown, take approximately 1/2 cup of the sweet potato mixture. Form it into a tight ball, then flatten it into a round shape and add to the hot skillet. Repeat with the remaining mixture.
Cook for 4 to 5 minutes per side or until golden brown. You may need to flatten the hash browns out with a spatula as they cook.
Chef’s Tip: if the outside of the hash browns are browning too quickly, lower the heat so that they cook more slowly. This will give them the time needed for the centers to cook through. If you prefer, you can brown the hash browns in a skillet and then transfer them to the oven, preheated to 350°F, to finish cooking.
Present!
Garnish with minced fresh parsley, if desired. Serve warm.
Tips and Techniques
- If there is excessive liquid in the shredded onion, strain it out for best results.
- To make the recipe gluten free, use gluten free all purpose flour.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 to 5 days.
FAQ’s
Can You Freeze Sweet Potato Hash Browns?
Yes, you can freeze leftover sweet potato hash browns. It is recommended to reheat them on a sheet pan in the oven for the best results.
Can You Bake Sweet Potato Hash Browns?
Instead of frying the sweet potato hash browns in the skillet, you can bake them on a sheet pan in the oven set at 350°F for about 12-15 minutes, turning halfway, or until cooked through.
More Sweet Potato Recipes
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Sweet Potato Hash Browns
Ingredients
- 4 cups sweet potatoes (shredded)
- 1 onion (shredded, about 1/2 cup)
- 2 eggs
- 1 tablespoon all-purpose flour (can use gluten free, if needed)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons butter (or extra virgin olive oil)
Instructions
- Combine shredded sweet potatoes, onion, eggs, flour, salt, pepper, and garlic powder in a large bowl. Mix until well combined.4 cups sweet potatoes, 1 onion, 2 eggs, 1 tablespoon all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder
- Heat a large, flat bottom skillet oven medium heat. Add the butter. Once the butter is melted, swirl it around to coat the bottom of the pan evenly.2 tablespoons butter
- For each hash brown, take approximately 1/2 cup of the sweet potato mixture. Form it into a tight ball, then flatten it into a round shape and add to the hot skillet. Repeat with the remaining mixture.
- Cook for 4 to 5 minutes per side or until golden brown. If the outside of the hash browns are browning too quickly, lower the heat to give them the time needed for the centers to cook through.
- Garnish with minced fresh parsley, if desired. Serve warm.
Notes
Tips and Techniques
- If there is excessive liquid in the shredded onion, strain it out for best results.
- To make the recipe gluten free, use gluten free all purpose flour.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 to 5 days.
Lalaine Manalo says
Oh my! This recipe looks healthy and flavorful for breakfast or brunch. thank you for sharing.
Amy Liu Dong says
I love how easy and how delicious this recipe is. I made this and my kids love it so much!
Jamie says
Oh my, this is such a great potato dish! It looks absolutely delicious. The crispy texture makes this so enticing and very appealing! I’ll definitely make this at home!