Sweet Potato Hash Browns
Crispy, savory, and slightly sweet, these Sweet Potato Hash Browns are a nutritious and easy breakfast staple. Made with pantry basics and a touch of spice, they’re great for busy mornings, meal prep, or special brunches.
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.
