Sweet Potato Hash Browns

These Sweet Potato Hash Browns are easy to make and the perfect addition to a delicious breakfast plate! Simple ingredients, very little prep work, and so much yummy flavour!

We love a good potato hash brown in this house but these sweet potato hash browns are a welcome break from the ordinary. Sweet potatoes are a great way to add more nutrients to your meals and offer so much flavour too. These hash browns come together in no time at all and are made with ingredients you likely already have on hand. I used just 1 large sweet potato for this recipe and it made 8 hash browns.

Really, shredding the sweet potato is the most “difficult” part of this recipe and its not difficult at all. I use my food processor with the shredding attachment and it literally was shredded in just seconds but if you don’t have one, you can do it easily using a box grater too.

These hash browns are perfect for breakfast although we have had them as sides for lunch and dinner meals too. Add some eggs, bacon or any other breakfast favourites and you have yourself a delicious, nutritious breakfast the whole family will love!

Since sweet potatoes are packed with nutrients, I feel much better making these hash browns. Since they are fried, though, I am not sure I would classify them as healthy. My next goal is to try these babies up in an air fryer to see how they turn out. I will let you know when I give it a go but to be honest, fried hash browns are always more delicious and life is about balance, right?

Ingredients for Sweet Potato Hash Browns

• Sweet potato: The star of this show, of course. I use one sweet potato in this recipe but you can easily adjust to make more hash browns if you like. These freeze well so you can double or triple the recipe and have a stash ready to go in the freezer.
  
  
• Seasoning: onion powder, paprika, salt and black pepper.
  
  
• Flour: all purpose flour.
  
  
• Egg: Needed to bind the hash browns together.
  
  
• Oil: for frying

**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**

How to make Sweet Potato Hash Browns

1. Prep the potatoes. Peel the sweet potato. Using a box grater or a food processor with the grater attachment in place, shred the sweet potato. Pat it dry using a paper towel.
   
   
2. Form the patties. Transfer the shredded sweet potato to a large bowl and stir in the flour, egg and seasonings. Form the mixture into hash brown patties.
   
   
3. Cook them. Heat vegetable oil in a Dutch oven over medium heat. Cook the hash brown patties in small batches until they are golden and crispy (about 3-4 minutes on each side). Transfer to a plate lined with paper towel and repeat with remaining batches.

That’s it! It usually takes me just 2 batches to cook them (4 at a time in a large pan) but depending on the size of your pan, you may need to adjust so as not to overcrowd the pan.

Tips for making sweet potato hash browns

• Shred the sweet potato in a food processor if you have one to save time.
  
  
• Ensure the oil is heated before frying.
  
  
• Use a cooking oil with a high smoke point (e.g. vegetable oil) for frying.
  
  
• Place fried fritters on a plate lined with paper towel to absorb some of the excess oil.
  
  
• You can easily double this recipe or triple it.
  
  
• This recipe works well for meal prep- see storing tips below.

Storing and reheating

These fritters are best eaten fresh but you can make them in advance or reheat leftovers for future meals.

• Store cooled fritters in an airtight container in the fridge for a few days.
• Reheat them in the oven or an air fryer to ensure they stay as crispy as possible. I personally find the air fryer makes them crisp up again the best but an oven is the next best thing.

Can you freeze sweet potato hash browns?

Sweet potato hash browns freeze well so you can easily prep this recipe in advance and keep a freezer stash. Once they are cooked and cooled completely, store them in an airtight freezer safe container or freezer bag using parchment to separate layers. It’s important to use parchment to separate the layers and avoid sticking.

Reheating frozen hash browns is best done in the oven. There is no need to thaw them. Simply add them to a parchment lined baking sheet and bake at 375F until heated through.

What to serve sweet potato hash browns with

These babies are perfect with eggs and bacon for a twist on a traditional breakfast plate. Additionally, I love to serve these with the following:

• Baked Avocado Eggs or my Baked Ricotta Spinach Eggs for a super nutritious start to the day!
• Zucchini Egg Nests. Again, super nutritious and so yummy!
• Sausage, Squash and Spinach Breakfast Bake
• A delicious quiche such as my Crustless Asparagus & Feta Quiche, Zucchini & Feta Quiche or Bacon & Leek Quiche
• Spanakopita Egg Cups or Ham, Cheese & Spinach Egg Cups. These egg cups can be meal prepped as can the sweet potato hash browns so these are great to heat up and eat on a busy morning!

Hope you enjoy this recipe! Bon appetit!

-Cathy

You may also like:

Hashbrown Breakfast Casserole
Homemade Tater Tots
Vegan Sweet Potato Brownies
Sweet Potato Bread
Healthy Sweet Potato Waffles
Sweet Potato Wedges with Spicy Honey Mustard Dip

Sweet Potato Hash Browns

Catherine

These Sweet Potato Hash Browns are easy to make and the perfect addition to a delicious breakfast plate! Simple ingredients, very little prep work, and so much yummy flavour!

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine American

Servings 8 hash browns

Calories 62 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 sweet potato large
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup flour
• 1 egg
• 1 tbsp oil for frying

Instructions

 

• Peel the sweet potato. Using a box grater or a food processor with the grater attachment in place, shred the sweet potato. Pat it dry using a paper towel.
• Transfer the shredded sweet potato to a large bowl and stir in the flour, egg and seasonings. Form the mixture into hash brown patties.
• Heat vegetable oil in a Dutch oven over medium heat. Cook the hash brown patties in small batches until they are golden and crispy (about 3-4 minutes on each side). Transfer to a plate lined with paper towel and repeat with remaining batches.

Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.

Nutrition

Calories: 62kcalCarbohydrates: 9gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 20mgSodium: 169mgPotassium: 109mgFiber: 1gSugar: 1gVitamin A: 4047IUVitamin C: 1mgCalcium: 13mgIron: 1mg

The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.

Keyword breakfast, fritters, hash browns, hashbrowns, side dish, sweet potato, sweet potatoes

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