Sweet Potato Hash Browns Recipe
You're only a few simple ingredients away from the BEST and crispiest Sweet Potato Hash Browns with this quick and 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.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: American
Servings: 6 hash browns
Author: Jennifer Deppa
- 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!
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.
Calories: 144kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 337mg | Potassium: 347mg | Fiber: 4g | Sugar: 4g | Vitamin A: 13775IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg