Let's address the elephant in the room: sweet potatoes have a lot of moisture, which usually leads to one tragic result, soggy mush. I spent weeks perfecting the technique to avoid that! This recipe is your guide to achieving crispy Sweet Potato Hash Browns that actually crunch. The secret isn't just the heat; it's about rinsing the starch and really drying the shreds before they hit the pan. Follow these steps, and you will never suffer through a mushy pile of potatoes again.
These sweet potato hash browns are made by grating fresh sweet potatoes, soaking them to remove excess starch, and then frying them in butter until they're golden brown and crispy. Better tasting and better for you than the original! This sweet potato hash browns recipe is vegetarian, gluten-free, plant-based, and vegan-friendly. They're crispy outside, tender inside, and the perfect side dish for any breakfast or brunch spread.
Jump to:
- Why You'll Love This Sweet Potato Hash Browns Recipe
- Ingredients for Sweet Potato Hash Browns
- How to Make Sweet Potato Hash Browns
- My Top Tips For Sweet Potato Hash Browns
- Little Moments in the Kitchen
- Substitutions for Sweet Potato Hash Browns
- Variations on Sweet Potato Hash Browns
- Equipment for Sweet Potato Hash Browns
- Storage Tips for Sweet Potato Hash Browns
- Grandma's Secret
- Adam's Tip For Sweet Potato Hash Browns
- FAQ About Sweet Potato Hash Browns
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Sweet Potato Hash Browns Recipe
- Naturally sweet and savory. Sweet potatoes add a hint of natural sweetness that balances perfectly with the salty, crispy edges. It's a flavor combination you didn't know you needed.
- Quick and easy to make. This simple sweet potato hash browns recipe is made with grated sweet potatoes and then fried in butter for a crispy texture. Just grate, soak, drain, and fry. The whole process takes about 20 minutes.
- Healthy and customizable. These healthy sweet potato hash browns are packed with fiber, vitamins, and nutrients. You can make them vegan by using oil instead of butter, or bake them in the oven for a lighter version.
Ingredients for Sweet Potato Hash Browns
This is one of those recipes where the ingredient list is so short, you'll probably have everything you need already sitting in your kitchen. The key is using fresh sweet potatoes and not skipping the soaking step. Trust me on this one.
What You'll Need
For the Hash Browns:
- 2 medium sweet potatoes (about 1 pound total, peeled and grated)
- ¼ cup grated onion (optional, but adds great flavor)
- 2 tablespoons butter or high-heat oil (coconut oil or avocado oil work great)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
- 1 tablespoon all-purpose flour or cornstarch (optional, for extra crispiness and binding)
Optional Add-Ins:
- ¼ teaspoon smoked paprika or chipotle powder for a smoky kick
- 1 tablespoon fresh chives or parsley for garnish
- 1 egg (if you want firmer patties that hold together better)
Why These Ingredients Matter
Shredded sweet potato creates the base. Grating the sweet potatoes by hand or with a food processor gives you those perfect thin strands that crisp up beautifully in the pan. This shredded sweet potato and grated onion binding mixture is the foundation of the recipe.
Cold-water soak removes excess starch. Soaking the grated sweet potatoes in cold water for 5 to 10 minutes helps remove the starch, which makes them crispier and prevents them from turning mushy. Thorough draining to remove starch before cooking is key.
Butter or oil creates the golden crust. Using high-heat oil or butter for a golden crunchy crust is what gives these hash browns their irresistible texture. Don't skimp on the fat or they'll stick to the pan.
How to Make Sweet Potato Hash Browns
Step-by-Step Directions
- Peel and grate the sweet potatoes. Use a box grater or the grating attachment on your food processor to shred the sweet potatoes into thin strips. If you're adding onion, grate that too.
- Soak the grated sweet potatoes in cold water. Place the shredded sweet potatoes in a large bowl and cover with cold water. Let them soak for 5 to 10 minutes. This step removes excess starch and helps them crisp up better.
- Drain and squeeze out the water. Pour the sweet potatoes into a colander and rinse them under cold water. Then, use a clean kitchen towel or cheesecloth to squeeze out as much water as possible. The drier they are, the crispier they'll get.
- Season the sweet potatoes. Transfer the drained sweet potatoes to a bowl and toss them with salt, pepper, garlic powder, and flour (if using). The flour helps bind everything together and adds extra crispiness.
- Heat the butter or oil in a large skillet. Use a heavy-bottomed skillet over medium-high heat. Add the butter or oil and let it get hot. You'll know it's ready when the butter starts to foam or the oil shimmers.
- Add the sweet potatoes in a thin layer. Spread the grated sweet potatoes evenly across the skillet in a very thin layer. Press them down gently with a spatula to help them stick together. Don't overcrowd the pan or they'll steam instead of crisp.
- Cook until golden and crispy. Let them cook undisturbed for 4 to 5 minutes, until the bottom is golden brown and crispy. Flip them carefully with a spatula and cook the other side for another 4 to 5 minutes.
- Serve immediately. Transfer the hash browns to a plate and serve them hot. They're best enjoyed right away while they're still crispy.
Quick Tip: For extra crispy hash browns, press them down firmly with a spatula while they cook. This helps them form a crust.
My Top Tips For Sweet Potato Hash Browns
The secret to crispy sweet potato hash browns is removing as much moisture as possible before cooking. After you soak and drain the sweet potatoes, really squeeze them hard in a kitchen towel. I mean, wring them out like you're trying to get every last drop of water out. The drier they are, the crispier they'll get. Also, don't flip them too early. Let them sit undisturbed in the pan for at least 4 minutes so they have time to form that golden crust. If you try to flip them too soon, they'll fall apart.
If you want to make these ahead of time, you can form the grated sweet potatoes into patties, freeze them on a baking sheet, and then transfer them to a freezer bag. Sweet potato hash browns frozen like this can be cooked straight from the freezer. Just add an extra minute or two to the cooking time.
Little Moments in the Kitchen
Last Sunday, Adam was sitting at the counter while I was grating the sweet potatoes. He watched me for a minute, then asked, "Why are they orange? Regular hash browns are yellow." I explained that sweet potatoes are different from regular potatoes, and that's what makes them special. He looked skeptical, but when I let him help squeeze the water out of the towel, he got really into it. He kept saying, "I'm making them super dry, Mom!"
When I flipped the first batch in the pan and he saw how crispy and golden they were, his eyes lit up. He grabbed one straight from the pan (after I warned him it was hot) and took a bite. "These are way better than the frozen ones!" he said with his mouth full. He ate four before I could even plate the rest. Now he asks me to make "the orange ones" at least twice a week, and I'm not complaining.
If you love easy breakfast ideas like this, you'll also want to try our Baked German Pancake. It's another family favorite that's perfect for lazy weekend mornings.
Substitutions for Sweet Potato Hash Browns
- Sweet potatoes: Swap with regular potatoes, butternut squash, or even shredded carrots for a different twist. The cooking time will be similar.
- Butter: Use coconut oil, avocado oil, or olive oil for a vegan sweet potato hash browns version. Ghee also works great if you're dairy-free but not vegan.
- Flour: Skip the flour to keep them gluten-free, or use cornstarch, arrowroot powder, or almond flour as a binder.
- Onion: Leave it out if you're not a fan, or swap with shallots or green onions for a milder flavor.
Variations on Sweet Potato Hash Browns
- Baked Sweet Potato Hash Browns: Spread the grated sweet potatoes on a parchment-lined baking sheet, drizzle with oil, and bake at 425°F for 20 to 25 minutes, flipping halfway through. This oven-finished or skillet-to-oven hash browns method is a lighter option.
- Sweet Potato Hash Browns Air Fryer: Press the grated sweet potatoes into patties, spray with cooking spray, and air fry at 375°F for 12 to 15 minutes, flipping halfway. They come out perfectly crispy with less oil.
- Spicy Chipotle Hash Browns: Add ¼ teaspoon chipotle powder or smoked paprika to the seasoning for a smoky, spicy kick.
- Sweet Potato Hash: Skip the patty shape and just cook them loose in the pan with diced bell peppers, onions, and your favorite breakfast sausage for a hearty sweet potato hash.
If you love customizable breakfast ideas, you'll also enjoy our Air Fryer Egg and Cheese Toast. It's just as quick and just as satisfying.
Equipment for Sweet Potato Hash Browns
- Box grater or food processor: A box grater works perfectly for shredding the sweet potatoes by hand. If you have a food processor with a grating attachment, it'll save you time.
- Large skillet: A heavy-bottomed skillet (cast iron works great) helps them cook evenly and get extra crispy.
- Clean kitchen towel or cheesecloth: Essential for squeezing out the water after soaking. Don't skip this step or your hash browns will be soggy.
- Spatula: A wide, sturdy spatula makes flipping the hash browns much easier without breaking them apart.
Storage Tips for Sweet Potato Hash Browns
- Refrigerator: Store cooked hash browns in an airtight container for up to 3 days. Reheat in a skillet over medium heat for 2 to 3 minutes per side to re-crisp them.
- Freezer: Let the hash browns cool completely, then arrange them on a baking sheet and freeze for 1 hour. Transfer to a freezer-safe zip-top bag and freeze for up to 3 months. Reheat straight from frozen in a skillet or air fryer. These batch-friendly, make-ahead and reheatable hash browns are perfect for meal prep.
- Pro Tip: To keep them crispy when reheating, use a skillet instead of the microwave. The microwave will make them soft and soggy.
For more make-ahead breakfast ideas, try our Ham and Cheese Egg Cups. They're another crowd-pleaser that reheats beautifully.
Grandma's Secret
Grandma Viola's crispy, golden sweet potato hash browns with tender insides, ready to make your breakfast unforgettable.
Adam's Tip For Sweet Potato Hash Browns
"Mom says you have to squeeze out all the water or they get mushy. I learned that the hard way when I made them by myself and forgot to squeeze the towel. They were like sweet potato mush. Don't skip it!"
FAQ About Sweet Potato Hash Browns
Can you use sweet potatoes for hash browns?
Absolutely! Sweet potatoes make amazing hash browns. They have a slightly sweeter flavor than regular potatoes and get just as crispy when cooked properly. Just make sure to soak and drain them well to remove excess moisture and starch.
Why do you need to soak sweet potatoes before frying?
Soaking sweet potatoes in cold water removes excess starch, which helps them crisp up better and prevents them from turning mushy. It also keeps them from sticking together in the pan. This cold-water soak and thorough draining step is essential for crispy hash browns.
How to make sweet potato hash brown patties?
To make patties, grate the sweet potatoes, soak and drain them, then mix with a beaten egg and a tablespoon of flour for binding. Form the mixture into small patties, press them flat, and cook in a hot skillet with butter or oil until golden and crispy on both sides. These crisp-outside, tender-inside sweet potato patties are perfect for meal prep.
Is there a downside to sweet potatoes?
Sweet potatoes are incredibly nutritious, but they do have a higher natural sugar content than regular potatoes, which can affect blood sugar levels if eaten in large quantities. However, they're also packed with fiber, vitamins, and antioxidants, making them a healthy choice for most people. This minimal-ingredient recipe is gluten-free, paleo, and Whole30-friendly.
For another delicious sweet potato recipe, check out this Savory Sweet Potato Hash from Allrecipes. It's packed with flavor and perfect for brunch.
Conclusion
That sound of the fork scraping across the crispy, browned top? That is the sound of victory. Enjoy the crunch, the texture, and the satisfaction of finally mastering the art of the perfect hash brown. These Sweet Potato Hash Browns are proof that with the right technique, you can turn a notoriously tricky ingredient into something absolutely irresistible. Whether you make them in a skillet, bake them in the oven, or cook them in the air fryer, they're guaranteed to disappear fast.
If you try these, let me know how they turn out! And if you add any fun seasonings like chipotle or garlic, I want to hear about it. For more delicious breakfast inspiration, check out our Banana Oatmeal Muffins. Tag me on social media or leave a comment below. Happy cooking, and enjoy every crispy, buttery bite!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Sweet Potato Hash Browns:
recipe
Savory Sweet Potato Hash Browns
Equipment
- 1 Box grater or food processor For shredding sweet potatoes
- 1 Large Skillet Cast iron works best
- 1 Large mixing bowl For soaking
- 1 Clean kitchen towel or cheesecloth For squeezing water
- 1 Wide spatula` For flipping
Ingredients
- 2 medium sweet potatoes Peeled & grated
- ¼ cup onion Grated, optional
- 2 tablespoon butter or oil Coconut or avocado oil work well
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder Optional
- 1 tablespoon flour or cornstarch Optional for binding
- 1 egg Optional for firmer patties
- 1 tablespoon chives or parsley Optional garnish
Instructions
- I let my daughter stand on her little step stool while I grate the [sweet potatoes] and [onion]. She always says, “Mom, they look like orange noodles!”
- We place the shreds into a bowl of cold water and let them soak for 10 minutes. I tell my helper this is their “bubble bath” before cooking.
- We wrap the soaked potatoes in a towel and squeeze like crazy. Olivia calls it “potato wringing,” and this is the secret to crispy hash browns.
- Into the bowl go [salt], [black pepper], [garlic powder], [flour], and [egg] if using. My daughter always stirs and checks if it “smells good enough to cook.”
- We warm the [butter] in our skillet until it bubbles gently. I remind her that hot pans are “look with eyes, not with hands.”
- We press the mixture into thin patties and cook them for 4–5 minutes per side until golden and crispy. The kitchen always smells amazing at this stage.
- We sprinkle with [chives] and serve hot. My daughter always steals the crispiest one first, every single time.
Notes
- For vegan sweet potato hash browns, use oil instead of butter and skip the egg.
- For extra crispy hash browns, always squeeze out as much water as possible.
- These freeze beautifully for up to 3 months.
- Reheat in a skillet for best texture, avoid the microwave.
- Serve with eggs, avocado, or yogurt sauce for a full breakfast plate.
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