Sweet Potato Hash Browns are a sweet and savory new twist on an old favorite!
Try making these delicious crispy sweet potato hash browns for something different and tasty! Hash browns are always easy to make and the perfect breakfast addition!
A Breakfast Favorite
We love these!
- Sweet potato hashbrowns come out crisp on the outside and tender inside.
- They just need a handful of ingredients (that I always have on hand).
- These are finished in the oven so it’s easy to make a big batch for a crowd.
- Hashbrowns can be made ahead of time on the weekend and refrigerated for breakfasts throughout the week.
This recipe needs just a handful of ingredients
- Sweet Potatoes are the base and we shred them with a box grater.
- Onion is a flavorful addition and again, use the box grater. Onion powder (or even green onions) can be substituted.
- Eggs & Flour A couple of eggs and a small spoonful of flour bind these so they hold together. Add salt (or seasoned salt), pepper and your favorites seasonings.
How to Make Sweet Potato Hash Browns
To make these you’ll shred the potatoes on a box grater and place in a bowl of very cold water. Drain very well and season per recipe below.
Fry & Bake
When making hashbrowns, it can be difficult to get the perfect browned crust and soft potatoes since they can burn easily.
The solution is a quick brown in the pan and finishing these in the oven. Perfect results every time and a great way to feed a family since a whole pan of hashbrowns finishes cooking at once!
Once they’re finished soaking, drain them well and give them a little squeeze to remove as much water as possible.
- Sweet potato hash browns can also be made into crispy potato waffles, just fry them up in a waffle iron!
- Add in some crumbled bacon from the oven or air fryer!
- If there are leftovers, sweet potato hash browns taste great mixed into breakfast strata or casserole.
Tips for Crispy Hash Browns
- Use an oil with a high smoke point, we prefer vegetable oil.
- Make sure the oil is well heated before adding the sweet potatoes to the pan.
- A cast-iron skillet is a great tool for making crispy hash browns (but not required).
- Finishing the potatoes in the oven ensures a perfectly crisp exterior while being soft inside.
- Sweet potato hash browns will keep in the refrigerator for up to four days or in the freezer for up to four months.
- Reheat in the oven or air fryer. You can reheat in the microwave but they won’t be crisp.
- Store in an airtight container.
More Hash Brown Favorites
- Potato Pancakes – the perfect side dish
- Corned Beef Hash – a great way to use leftovers
- Hashbrown Breakfast Casserole – a make-ahead dish
- Air Fryer Home Fries – crispy & delicious
- Sweet Potato Hash – with ham & eggs
Did you love these Sweet Potato Hashbrowns? Be sure to leave a comment and a rating below!
Sweet Potato Hashbrowns
- 1 peeled large sweet potato about 3½ cups
- 2 tablespoons onion grated
- 2 eggs
- 1 tablespoon flour
- ¼ teaspoon kosher salt or to taste
- 2 tablespoons vegetable oil or as needed
Preheat oven to 350°F.
Coarsely grate the potato and place in a bowl of cold water. Swirl a few times and drain. Gently squeeze out moisture from the potatoes.
Combine potato eggs, flour, salt & pepper to taste in a medium bowl.
Heat oil in a large skillet over medium heat.
Scoop heaping tablespoons of the potato mixture onto the hot oil and gently flatten with a spatula.
Cook until lightly browned, about 3-4 minutes. Flip and cook an additional 3-4 minutes or until browned. Repeat with remaining batter.
Place browned hashbrowns on a baking sheet and bake 10-12 minutes or until cooked through.
Serve with sour cream.
Use an oil with a high smoke point, we prefer vegetable oil.
Make sure the oil is well heated before adding the sweet potatoes to the pan.
A cast-iron skillet is a great tool for making crispy hash browns (but not required).
Finishing the potatoes in the oven ensures a perfectly crisp exterior while being soft inside.