Sweet Potato Hash Browns Recipe

I absolutely love making this Sweet Potato Hash Browns Recipe because it brings such a warm, cozy vibe to any breakfast or brunch. The sweet potatoes caramelize beautifully, giving you crispy edges with a tender, flavorful inside that’s hard to resist. Whether it’s a lazy weekend morning or a special holiday, these hash browns always steal the show on my plate.

When I first tried this recipe, I was surprised at how simple ingredients and just the right cooking technique transformed basic sweet potatoes into something so satisfyingly crispy and delicious. You’ll find that this Sweet Potato Hash Browns Recipe is not only straightforward, but it also holds up great for leftovers and freezes nicely, making your future breakfasts just as dreamy.

this Recipe

Ingredients You’ll Need

These ingredients come together harmoniously to create the best sweet potato hash browns you’ve ever tasted. Using fresh sweet potatoes with a balance of spices and the right cooking fats really makes all the difference.

• Sweet potatoes: Fresh and peeled, shredding them yourself ensures the best texture and flavor.
• Extra-virgin olive oil: Adds a mild fruity richness that helps with crisping the exterior.
• Salt: Essential for seasoning and bringing out the sweetness of the potatoes.
• Ground black pepper: Gives a subtle heat to balance the natural sweetness.
• Garlic powder: Adds savory depth without overpowering the dish.
• Chipotle chili powder (optional): I love this smoky kick but it’s totally optional if you prefer mild flavors.
• Unsalted butter: Helps achieve that golden crust and adds a rich, buttery flavor.

Variations

I like to switch things up with this Sweet Potato Hash Browns Recipe depending on the mood or dietary preference—feel free to make it your own!

• Vegan and Whole30 Friendly: I swapped butter for coconut oil when making this for a vegan brunch, and the texture stayed wonderfully crispy.
• Spice it up: Sometimes I add smoked paprika or a pinch of cayenne for an extra smoky punch that my family goes crazy for.
• Herb infusion: Adding fresh chopped rosemary or thyme to the mixture brings a lovely aromatic twist.
• Onion addition: Fold in finely diced red onions for a slightly sweet crunch that complements the potatoes beautifully.

How to Make Sweet Potato Hash Browns Recipe

Step 1: Prep Your Sweet Potatoes and Seasoning

After peeling your sweet potatoes, shred them with a box grater or food processor. I like to pat them dry with a clean kitchen towel to remove excess moisture—this step helps make the hash browns extra crispy. Then, toss the shredded sweet potatoes with olive oil, salt, pepper, garlic powder, and optional chipotle chili powder in a big bowl until evenly coated.

Step 2: Heat Your Skillet and Add Fat

Get a heavy-bottomed skillet, like cast iron, heating on medium-high. I always wait until the pan is hot before adding the oil and butter—this makes a huge difference in getting that perfect golden crust. Add half a tablespoon of olive oil and a tablespoon of butter, letting the butter melt completely without burning.

Step 3: Form and Cook Your Hash Browns

Scoop a heaping 1/2 cup of the sweet potato mixture and drop it onto the skillet. Using the back of a spatula, press it into a compact patty—it doesn’t have to be perfect, and I actually like it a little rustic. Cook 3 patties at a time, and don’t worry if they fall apart when flipping; just push the bits back and keep going. Cook for about 6-8 minutes total, flipping once halfway through, until both sides are deep golden brown and the centers are tender.

Step 4: Keep Them Warm and Finish Cooking

Transfer cooked hash browns to a baking sheet and keep warm in a preheated 200°F oven while you cook the remaining patties with fresh oil and butter. This little trick keeps everything hot and crispy, perfect for serving all at once.

How to Serve Sweet Potato Hash Browns Recipe

Garnishes

I love topping my hash browns with a sprinkle of fresh parsley or chives for a burst of color and freshness. A dollop of sour cream or avocado crema also adds creamy richness that pairs beautifully with the crisp exterior.

Side Dishes

These hash browns go perfectly alongside scrambled eggs, crispy bacon, or even a fresh fruit salad for a balanced brunch plate. On busy mornings, I find pairing them with a simple green salad keeps things light yet satisfying.

Creative Ways to Present

For special occasions, I like serving these cast iron hash brown patties stacked with melted cheese and fried eggs on top, drizzled with a little hot sauce or hollandaise. It’s an easy crowd-pleaser that elevates simple sweet potatoes to a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store them in an airtight container in the fridge for up to three days. They reheat wonderfully and keep a good amount of their crispiness if you warm them up in a skillet rather than just the microwave.

Freezing

I discovered that freezing cooked hash browns on a baking sheet first helps them keep their shape and texture better. After they’re solid, I transfer them to a freezer bag and pull out as needed for quick breakfasts up to 3 months later.

Reheating

To reheat, I pop the hash browns in a hot skillet with a little oil or butter to restore crispiness. You can also finish them in a 350°F oven if you want to keep hands free. Microwave works in a pinch but can make them a bit soggy.

FAQs

Final Thoughts

This Sweet Potato Hash Browns Recipe has become one of my all-time favorite breakfasts because it’s easy, flavorful, and feels a little special without a ton of fuss. I hope you’ll give it a try and find it as comforting and delicious as I do—whether it’s a weekday morning boost or a weekend treat, these hash browns deliver every time.

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