Say hello to your new favorite hash brown.
Hash browns have been part of our family’s weekend breakfasts for as long as I can remember. Regular hash browns are great, but these sweet potato hash browns really take breakfast to a whole new level. Not only are they just as crispy and delicious as regular hash browns, but the sweet potatoes add a lovely meatiness that regular potatoes just don’t have. This recipe can also be scaled up to make a bunch of extra hash browns so you can enjoy them all week long.
I always thought sweet potatoes were only used around the holidays, in pies or casseroles. Then I got a hold of this sweet potato hash brown recipe, and that changed everything for me. I can’t believe I didn’t know about this recipe sooner, but now that I do, I have to tell everyone about it. These hash browns are golden, crisp, tender, and delicious, with the right amount of savory and just a bit of sweetness. Another thing I love about this recipe is how truly easy it is. You don’t even need a knife, just a grater, and a mixing bowl. The best part is that you can choose to leave the skin on if you don’t want to peel the sweet potatoes, either.
Sweet, savory, and oh-so good.
Our sweet potato hash browns take a classic breakfast item and transform it into something not only delicious but very nutritious. Sweet potatoes are loaded with vitamins, minerals, and nutrients that regular potatoes don’t have (or have less of) — things like manganese, copper, niacin, vitamins B1 and B6. They are a veritable treasure trove of health, and they are seriously tasty. Who knew eating healthy could taste so good?
FAQs & Tips
How to Make Ahead and Store?
To make these sweet potato hash browns ahead of time, simply follow the recipe above. When you have finished cooking them, cool down the hash browns and store them in an airtight container in the fridge for up to five days. They also freeze very well and will last about three months when frozen.
How can I reheat these hash browns?
When it comes to reheating these beauties, I have two favorite ways. First, you can place them on a baking tray in an oven preheated to 350° for about 5-10 minutes. Second, you can use a frying pan with a splash of oil and heat over medium heat until hot and crispy again, about two minutes per side.
Cooking Tip
After grating the sweet potatoes, I like to soak them in cool water for a few minutes, then drain and squeeze the water from the sweet potatoes and dry them on a paper towel. This will help to remove some of the excess starch from the potatoes. Reduced starch means a less gummy and crispier hash brown.
Serving Suggestions
These sweet potato hash browns go perfectly with all of the usual breakfast items, like sausage, bacon, and scrambled eggs. If you are looking for something a little fancier, try this Steak and Eggs recipe or this French Toast BrĂ»lĂ©e. It even pairs well with other breakfast options like our Overnight Chia Pudding or our Baked Egg and Kale Cups.Â
I have even turned these gems into a breakfast all on their own by adding cheese, bacon, an egg, and a dollop of sour cream on top, kind of like a loaded breakfast hash brown. I suggest you get creative and find your own favorite way to serve these; you never know which one will be your favorite until you try.
Sweet Potato Hash Browns
Ingredients Â
- 2 large sweet potatoes peeled and grated
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 2 tablespoons olive oil
InstructionsÂ
- In a large bowl, mix together the grated sweet potatoes, flour, salt, black pepper, and paprika until well combined.
- Heat olive oil in a large skillet over medium-high heat.
- Scoop 1/4 cup of the sweet potato mixture into the hot skillet, flattening it into a patty with a spatula.
- Cook for about 3-4 minutes on each side or until golden brown and crispy.
- Transfer the cooked hash browns to a paper towel-lined plate to remove any excess oil.
- Serve hot and enjoy!
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