The best and crispiest Sweet Potato Hash Browns Recipe is incredibly easy to make. Shredded sweet potatoes are mixed with flour and egg to help them sick together, then cooked in a cast iron skillet. Serve these homemade hash browns with an egg for breakfast, or sour cream and chives for dinner!
My fondness for sweet potatoes never ceases to amaze me.
Just when I think I have tried every sweet potato recipe known to man, another idea strikes me…
And this time? It’s in the form of these crispy and delicious Sweet Potato Hash Browns!
Having already known that sweet potatoes make an incredible breakfast dish (mainly thanks to this Sweet Potato Hash with Eggs!) I was pumped to experiment with this new idea.
But getting a patty of hash browns to hold together proved to be a little more challenging than I thought!
As some other recipes imply, you can’t simply toss the shredded potatoes in a bit of oil and cross your fingers they hold together.
Nor can you pour in a ton of oil into a stainless steel skillet and get the starchy potatoes to easily release while maintaining their crusty sear.
Needless to say, it took quite a few rounds of recipe testing to finally master this new sweet potato recipe.
With the addition of an egg and some flour as the binders and a well-seasoned cast-iron skillet, the sweet potato hash browns code was finally cracked – and I’m so excited to share all of the tips and tricks with you!
The simple ingredients you need to make sweet potato hash browns include:
- Sweet Potatoes. You need 2 medium-sized potatoes, equating to about 1 ¼ pounds, or 6 cups shredded. Really make sure to measure this out correctly so you don’t use too much, you won’t have enough egg or binder to hold them together.
- Seasonings. Add tons of flavor from some paprika, garlic powder, cumin, salt and pepper. Change it up if you’d like by adding some chili powder or even coriander.
- Flour. Either all purpose flour or a gluten-free 1-to-1 blend will work, but it is definitely a MUST. It may not seem like a lot, but it’s crucial for getting the hash browns to hold together.
- Egg. Both the egg and flour work together to keep the hash browns from falling apart. Be sure to whisk the egg before adding in so it evenly disperses throughout the mixture.
- Butter or Oil. If you are dairy-free you can use oil, but butter will give the hash browns the best flavor. When using butter, be careful not to bring the skillet above medium heat or else it will burn.
How to Make Sweet Potato Hash Browns
The basic steps for making sweet potato hash browns are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Shred Sweet Potatoes
Use a vegetable peeler to quickly remove the skin from the potatoes.
A food processor is the easiest way to shred the potatoes, but you can also use a handheld cheese grater. You should end up with roughly 6 cups of grated potatoes.
Combine the shredded sweet potatoes with the flour and seasonings in a large bowl and toss until the potatoes are well coated. It is super important to not add the egg in yet so the flour and seasonings can evenly disperse.
Pour in the egg and mix until all of the shredded potatoes are covered. And be sure to whisk the egg before adding it in.
Fry in a Skillet
Add approximately ⅓ cup of hash brown mixture to a buttered cast-iron skillet over medium heat. Flatten with a spatula until the patties are about ½-inch thick. You should be able to fit 3 portions in the skillet comfortably without the edges touching.
Cook the hash browns for 4-5 minutes per side over medium heat. Don’t flip it until a nice crust forms – this is where it will fall apart! You want to wait AT LEAST 3 minutes before taking a peak.
These hash browns taste great on their own, or with a sprinkle of fresh chives and sour cream.
You can also serve them for breakfast with a fried egg and avocado slices.
Or, make it more of a Mexican style with some Homemade Guacamole or Roasted Tomato Salsa.
Meal Prep and Storage
- To Prep-Ahead: Cook up a big batch in advance and store until you’re ready to heat and serve. Avoid shredded the sweet potatoes until just before cooking since they will turn brown once cut.
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days.
- To Freeze: Seal cooked hash browns in an airtight freezer-safe container and freeze for up to 3 months.
- To Reheat: Add back to a skillet over medium heat until warm. Microwaving is not recommended as they will soften.
Soggy hash browns are a result of too much moisture. Make sure your potatoes are dry and you cook on medium-heat.
It is not necessary, however soaking or rinsing sweet potatoes helps to remove excess starch. If you do this, make sure to thoroughly dry them before mixing and cooking.
Russet potatoes are used the most due to their low moisture content.
Make sure to use a binder such as flour and egg, and wait to flip until a crust is formed.
Expert Tips and Tricks
- Shred with a processor. Save some time and effort instead of shredding by hand.
- Measure it out. You’re looking for 6 cups of shredded sweet potatoes.
- Whisk before mixing. By pre-mixing the eggs, you ensure the white and yolk are evenly dispersed.
- Cast-iron is key. Use a well seasoned one that doesn’t stick. You can also use a non-stick skillet but you won’t get the same lovely browning effect.
- Patience is important. Don’t flip the hash browns before they’re ready.
More Sweet Potato Recipes
Sweet Potato Hash Browns Recipe
The best Sweet Potato Hash Browns Recipe is incredibly easy to make. Serve these crispy hash browns with an egg for breakfast, or sour cream and chives for dinner!
- 1 ¼ lbs. sweet potatoes about 2 medium-sized
- 2 Tbsp. flour
- ½ tsp. garlic powder
- ½ tsp. paprika
- ¼ tsp. cumin
- ¾ tsp. salt to taste
- ¼ tsp. black pepper to taste
- 1 egg whisked
- 2 Tbsp. butter or oil
Peel sweet potatoes with a vegetable peeler and then shred them in either a large food processor or by using a handheld cheese grater. You should end up with roughly 6 cups of shredded potatoes.
Combine the shredded sweet potatoes with the flour and seasonings in a large bowl. Toss until the potatoes are well coated.
Pour in the egg and mix until all of the shredded potatoes are covered.
Add 1 tablespoon of butter or oil to a cast-iron skillet over medium-heat and wait until it has melted. Scoop out ~⅓ cup of the shredded potato mixture using a measuring cup and place it onto the heated skillet. Cook no more than 3 hash browns at a time and make sure none of the edges are touching.
Press each mound of shredded potatoes down with the back of a spatula until it is about ½-inch thick. Cook for 4-5 minutes per side, being careful not to flip it until a nice crust forms.
Repeat this with the remaining butter and the remaining hash brown mixture.
Serve immediately with a sprinkle of chopped chives and sour cream. Enjoy!
To Store: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. To Freeze: Seal cooked hash browns in an airtight freezer-safe container and freeze for up to 3 months.
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