This easy sweet potato hash brown recipe is made with grated sweet potatoes and then fried in butter for a crunchy texture. It’s an easy way to make hash browns that’s a real crowd pleaser!
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So do you want to know the secret to truly amazing, mind-blowing, crazy good hash browns?
Why Sweet Potato Hash Browns are the Best
I love hash browns as much as anyone but oh my god. Sweet Potato Rosti? IMPRESSIVE. And that easy. Grating the sweet potatoes saves you a trip to the gym (use the big holes of a box grater), but afterward all you have to do is sauté them in a little butter and sprinkle with salt and pepper.
CONTINUE READING:
Simple ingredients for hash browns: butter, salt and pepper
Nothing more. Just grated sweet potatoes, butter, salt and pepper. Omit the salt if using salted butter.
Because I’m sure someone will ask, no, I don’t recommend using any fat other than butter (unless it’s ghee). If you must substitute it then you must, but it really won’t taste the same.
By the way, if you’ve never made sweet potato fries and are following this recipe and it’s changing your life for the better, which I fully expect, you can make a donation to me at…! I don’t accept donations. But if you still feel like doing something, you can make a small donation (any amount) to the Food Literacy Center, a Sacramento-based nonprofit that inspires kids to eat their veggies!
Troubleshooting Tips
There is no binder in this recipe, so the sweet potato hash browns won’t come out as neatly as the potato hash browns. Follow these tips to keep them from getting messy and fluffy.
- Shred the hash browns so that you can easily flip them with your spatula.
- Fry until they have a nice brown crust on the outside and are cooked through on the inside. So they tip easier.
How to store and reheat hash browns for later
Allow the hash browns to cool completely and store in a single layer in an airtight container in the refrigerator for up to 5 days.
To reheat, melt butter in the same pan you originally cooked it in and heat for 2 to 3 minutes on each side, or until heated through. Or try an air fryer.
More breakfast potato recipes to try!
- Crunchy hash browns
- Cheesy Hash Brown Egg Bites
- Ham and hash potatoes
- fried potatoes
- German farmer’s breakfast
From the editors of Simply Recipes
Sweet Potato Hash Browns
ingredients
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8th ounces sweet potato (about half a large sweet potato), peeled and grated through the large racks of a box grater
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4 tablespoon Melt butter
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Salt
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pepper
method
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Melt the butter:
Melt 2 tablespoons butter in a cast iron skillet over medium heat. (If you don’t have a cast-iron skillet, use a heavy-bottomed skillet.) Note that the heat should be high enough to bubbling the butter but not so high that it browns or burns before you add the sweet potato the pan.
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Add the grated sweet potatoes, salt and pepper:
Working in batches if needed (use 2 tablespoons butter per batch), scoop large spoonfuls of grated sweet potatoes into the pan to form small mounds. Gently push to spread the mounds out a bit. Sprinkle with salt and pepper. (If you’re using salted butter, you might be able to skip the salt.)
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Cook hash browns:
Cook, undisturbed, until nicely browned on one side, about 4 to 5 minutes, then gently turn with a metal spatula to brown the other side, another 4 to 5 minutes.
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Keep the hash browns warm until ready to serve:
When done, place on a baking sheet in a preheated oven to keep warm until ready to eat. Serve with fried eggs and bacon!
| nutritional information (per serving) | |
|---|---|
| 153 | calories |
| 12g | Fat |
| 12g | carbohydrates |
| 1g | protein |
