Savory Sweet Potato Hash Browns

Stack of five golden-fried sweet potato hash browns garnished with fresh parsley on a light blue ceramic plate

Savory Sweet Potato Hash Browns

These Savory Sweet Potato Hash Browns are golden, crispy on the outside, tender on the inside, and made with simple, wholesome ingredients. This healthy breakfast favorite is gluten-free, vegan-adaptable, and a family-loved recipe we make together on slow California mornings.

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Course: Breakfast, Brunch

Cuisine: American

Keyword: crispy sweet potato hash browns, healthy breakfast potatoes, skillet breakfast, Sweet potato hash browns, vegan hash browns

Prep Time: 10

Cook Time: 10

Soaking Time: 10

Total Time: 30

Servings: servings

Calories: 210kcal

Cost: $6

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.

Nutrition