You’re only a few simple ingredients away from the BEST and crispiest Sweet Potato Hash Browns with this easy recipe. Shredded sweet potatoes are mixed with a little flour and egg and then cooked in a cast iron skillet to get that delicious crunch. Serve these homemade hash browns with eggs and bacon for breakfast, or sour cream and chives for dinner!
Best Sweet Potato Hash Browns Recipe
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!
You can’t simply toss the shredded potatoes in a bit of oil or get the starchy potatoes to easily release from the skillet while maintaining their crusty sear.
It took quite a few rounds of recipe testing to finally master this new sweet potato recipe… and guys, this is definitely the MASTER of all recipes!
With the addition of an egg and some flour as the binders and a well-seasoned cast-iron skillet, the sweet potato breakfast hash brown code was finally cracked – and I’m so excited to share all of the tips and tricks with you below!
This great recipe is the perfect addition to ANY breakfast.
If you haven’t gotten enough, check out these other sweet potato recipes next!
Table of Contents
- Sweet Potatoes. You need 2 medium-sized potatoes or 1 large which is 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 black pepper. Change it up if you’d like by adding some chili powder, onion 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
Please see the recipe card below for more detailed ingredient amounts.
1. Shred Sweet Potatoes
Use a vegetable peeler to quickly remove the skin from the potatoes.
A food processor with a grater attachment is the easiest way to shred the potatoes, but you can also use the large holes of a box grater. You should end up with roughly 6 cups of grated potatoes.
2. Mix Together
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 distribute.
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.
3. Fry in a Skillet
Add approximately ⅓ cup of hash brown mixture to a buttered cast-iron skillet over medium or medium-high heat. Flatten with the back of 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 and brown texture forms – this is where it will fall apart! You want to wait AT LEAST 3 minutes before taking a peak.
This sweet potato hash browns recipe tastes great on its 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.
What is the secret to good hash browns?
The secret to good hash browns are choosing the right kind of potatoes, using the correct ratio of ingredients, and ensuring the potatoes are dry before cooking. Starchier potatoes tend to crisp up the most!
Why aren’t my hash browns crispy?
Your hash browns might turn out soggy if there is too much moisture in the batter. Whether you make sweet potato or regular hash browns, make sure your potatoes are dry and you cook on medium heat.
It is not necessary to rinse sweet potatoes before making hash browns since they do not contain as much starch as regular potatoes.
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.
- 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.
- Top if off. A drizzle of hot sauce adds extra flavor to this side dish.
What to Serve with Sweet Potato Hash Browns?
If you’re ready for a breakfast spread alongside these crispy sweet potato hash browns, go with any of these easy recipes.
More Sweet Potato Recipes
Sweet potatoes are one of my favorite things to eat, I think you’ll love these delicious ways to enjoy them as much as I do!
Sweet Potato Shepherd’s Pie is a meal all its own.
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Sweet Potato Hash Browns Recipe
- 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
- Prep the Potatoes: 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.1 ¼ lbs. sweet potatoes
- Make the Batter: 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.2 Tbsp. flour, ½ tsp. garlic powder, ½ tsp. paprika, ¼ tsp. cumin, ¾ tsp. salt, ¼ tsp. black pepper, 1 egg
- Cook the Hash Browns: 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.2 Tbsp. butter
- Serve the hash browns immediately with a sprinkle of chopped chives and sour cream. Enjoy!
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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.
Nutrition information is automatically calculated, so should only be used as an approximation.