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Sweet Potato Hash Browns are a deliciously wholesome twist on a classic breakfast favorite.
What makes this recipe stand out is its blend of crispiness and warmth, combined with the natural sweetness of shredded sweet potatoes.
These hash browns are lightly seasoned with garlic and chipotle chili powder, offering a subtle kick without overwhelming the palate.
Nutritionally, they are rich in Vitamin A, provide gut-friendly fiber, and are relatively low in saturated fat compared to traditional hash browns.
With only 113 calories per patty, they’re a smart choice for those seeking lighter fare without sacrificing flavor.
Made with heart-healthy extra virgin olive oil and easily adaptable to vegan, paleo, or Whole30 diets, these hash browns are perfect for everyday cooking.
They’re quick to prepare, freezer-friendly, and ideal for meal prepping breakfast or brunch options.
Whether served solo, with eggs, or as a side to your favorite protein, these hash browns are satisfying and simple to make, even on busy mornings.
Must-Have Tools for Perfect Results
1. Lodge Cast Iron Skillet (10.25-Inch)
Perfect for crisping hash browns evenly, a cast iron skillet holds heat exceptionally well and gives you that golden-brown sear.
A durable, versatile pan every kitchen needs—from searing meat to baking cornbread.
2. OXO Good Grips Box Grater
This grater easily shreds sweet potatoes to the perfect texture. Its non-slip grip and sharp blades make prep quick and safe.
Also great for cheese, veggies, or zesting citrus.
3. GIR Silicone Spatula Turner
Ideal for flipping delicate hash brown patties, this heat-resistant spatula won’t scratch your skillet and glides easily under food.
Use it for eggs, pancakes, and more.
4. Nordic Ware Natural Aluminum Baking Sheet
Use it to keep patties warm in the oven without overcooking.
A staple for roasting, baking, or meal prep—this sheet distributes heat evenly and resists warping.
5. Pyrex 4-Cup Glass Mixing Bowl
Great for mixing shredded sweet potato with seasonings, this microwave- and dishwasher-safe bowl is a go-to for batters, sauces, and leftovers.
Sweet Potato Hash Browns
Equipment
- 1 × Box Grater (for shredding sweet potatoes)
- 1 × Large Mixing Bowl (to combine ingredients)
- 1 × Cast Iron Skillet (or other heavy-bottomed skillet)
- 1 × Spatula or Turner (for flipping hash browns)
- 1 × Baking Sheet (for keeping cooked patties warm in oven)
Ingredients
- 2 medium sweet potatoes peeled and grated (yields approximately 4 ½ cups)
- 2 tablespoons extra-virgin olive oil divided
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon chipotle chili powder optional, for added flavor
- 2 tablespoons unsalted butter divided
Instructions
- Prep and Season the Sweet Potatoes: Place the peeled and shredded sweet potatoes in a large mixing bowl. Drizzle with 1 tablespoon of olive oil, then add salt, pepper, garlic powder, and chipotle chili powder if using. Toss everything together thoroughly until the shreds are evenly coated with oil and spices.
- Preheat the Pan and Oven: To keep the cooked hash browns warm as you work in batches, preheat your oven to 200°F (95°C).Meanwhile, heat a large cast iron or heavy-bottomed skillet over medium-high heat. Allow it to get hot before adding any fat—this helps ensure a crisp, golden crust.
- Form and Cook the Hash Browns: Add ½ tablespoon olive oil and 1 tablespoon butter to the preheated skillet.Once melted and sizzling, scoop out a slightly heaping ½ cup of the seasoned sweet potato mixture. Place it in the skillet and gently press down with the back of a spatula to form a patty. It’s fine if the edges are rough—they’ll crisp up beautifully.
- Repeat to make two more patties in the pan, spacing them out for even cooking. Let the patties cook undisturbed for 3 to 4 minutes, or until the bottoms are deeply golden and firm. Carefully flip each one and cook another 3 to 4 minutes, pressing down slightly if needed. Don’t worry if they break apart a bit—just reshape them gently with the spatula.
- Keep Warm and Finish Remaining Batches: Transfer the cooked hash browns to a baking sheet and place them in the preheated oven to stay warm. Repeat the process with the remaining oil, butter, and sweet potato mixture until all patties are cooked.
- Serve Hot and Enjoy: Serve your sweet potato hash browns fresh and hot from the oven. They’re perfect as a hearty breakfast side or topped with eggs, avocado, or your favorite savory toppings.
Notes
- Make It Vegan or Paleo-Friendly: Use coconut oil or ghee in place of butter to make the hash browns dairy-free and compliant with vegan, paleo, or Whole30 diets.
- To Store: Let hash browns cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days.
- To Freeze: Place cooled patties in a single layer on a baking sheet. Freeze until solid, then store in a freezer-safe bag or container for up to 3 months.
- To Reheat: Warm them in a skillet over medium heat with a bit of oil or butter to regain crispness. Alternatively, bake at 350°F until heated through or microwave if you’re in a hurry.
- Customization Tips: You can add a finely chopped green onion, shredded zucchini (squeezed dry), or a pinch of smoked paprika for added depth of flavor.
Chef’s Secrets for Crispy Success
The secret to irresistible sweet potato hash browns lies in two key factors: moisture control and skillet temperature.
First, after shredding the sweet potatoes, pat them dry gently with a clean kitchen towel or paper towels to remove excess moisture.
This small step helps the hash browns crisp up beautifully and prevents steaming in the pan.
Next, always preheat your skillet thoroughly—this ensures a golden, crunchy crust forms immediately when the potatoes hit the pan.
A cast iron skillet is ideal for its even heat distribution and ability to create that signature crisp edge.
Lastly, don’t be afraid of imperfect shapes or a few stray strands sticking out.
These bits become the crispy, caramelized highlights that make every bite more exciting.
Serving Suggestions to Complete the Meal
Sweet potato hash browns are incredibly versatile and can be enjoyed in countless ways.
For a nourishing breakfast, pair them with a poached or fried egg, sliced avocado, and a sprinkle of fresh herbs.
They also make a flavorful base for a veggie-packed breakfast bowl or a plant-based brunch spread.
Want a heartier option? Serve them alongside turkey sausage or a grilled chicken breast for a protein-packed lunch.
For an elevated twist, add a dollop of Greek yogurt or top with a spoonful of guacamole or chipotle aioli.
Whether as a standalone dish or part of a bigger meal, these hash browns are flavorful, filling, and endlessly customizable.
Smart Storage and Reheating Tips
To store leftovers, allow the cooked hash browns to cool completely before placing them in an airtight container.
They’ll stay fresh in the refrigerator for up to 3 days.
For longer storage, freeze the patties by laying them in a single layer on a baking sheet until frozen solid.
Then transfer to a zip-top freezer bag or freezer-safe container—these will keep well for up to 3 months.
To reheat, warm the hash browns in a skillet over medium heat with a touch of oil or butter to restore their crisp edges.
You can also use the oven at 350°F for 10–12 minutes. In a pinch, the microwave works too, but the texture will be softer.
Avoid overcrowding when reheating to preserve that perfect crunch.
Frequently Asked Questions About This Recipe
1. Can I use pre-shredded sweet potatoes?
Yes, pre-shredded sweet potatoes can be a time-saver, but be sure they’re fresh and not overly moist.
You may still need to pat them dry before seasoning to avoid soggy hash browns.
2. Do I need to peel the sweet potatoes?
Peeling is recommended for the best texture and appearance, but if you enjoy the added fiber and rustic feel, you can leave the skins on—just scrub them well before grating.
3. Why are my hash browns not crispy?
Moisture is usually the culprit. Make sure your skillet is hot, and the potatoes are dry before cooking.
Also, avoid overcrowding the pan to ensure each patty has room to crisp.
4. Can I bake the hash browns instead of frying?
Yes, though they won’t be as crispy. Place the patties on a parchment-lined baking sheet, spray with oil, and bake at 400°F for 20–25 minutes, flipping halfway through.
5. How spicy is the chipotle powder?
Chipotle chili powder adds a smoky, mild-to-medium heat.
It’s optional, so if you prefer a milder flavor, simply omit it or substitute with smoked paprika for a similar depth without the heat.
This recipe is inspired by wellplated and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.