Sweet Potato Hash Browns (Crispy & Savory)

Sweet potato hash browns bring a warm, golden crunch to your breakfast table. With their natural sweetness, they pair beautifully with savory spices, making them a perfect twist on the classic potato side.

Whether you’re planning a Sunday breakfast for two or looking for a healthier option to serve at dinner, these crispy sweet potato hash browns are versatile, simple, and absolutely delicious. They cook quickly in a skillet, making them a go-to for both weekday mornings and weekend brunch spreads.
Meta description (≤155 chars): Crispy sweet potato hash browns—easy, healthy, and savory. Perfect for breakfast, brunch, or dinner. Quick skillet recipe with golden crunch.

Why You’ll Love This Recipe

• Crispy edges with a tender center
• Naturally sweet and savory flavor combo
• Easy skillet method—no fancy tools needed
• Healthier twist on classic hash browns
• Pairs with eggs, casseroles, or dinner mains

Ingredients (with notes & tips)

• Sweet potatoes — 2 large (about 1½ lb / 680 g): Peel for smooth texture, grate with box grater or food processor.
• Olive oil — 2 tbsp (30 ml): Helps crisp without heaviness. Avocado oil also works.
• Yellow onion — ½ medium, finely grated (about ½ cup / 75 g): Adds savory depth.
• Garlic powder — ½ tsp: Balances sweetness.
• Smoked paprika — ½ tsp: Gives a warm, slightly smoky flavor.
• Salt — 1 tsp & black pepper — ½ tsp: Season generously; sweet potatoes need it.
• Cornstarch — 1 tbsp (optional): Helps bind and crisp the potatoes.
• Fresh parsley — 2 tbsp, chopped: Bright finish.

Step-by-Step Instructions

1. Prep potatoes (5 minutes): Peel and grate sweet potatoes. Place in a clean kitchen towel, squeeze out excess moisture. This step is key for crisping.
2. Mix (2 minutes): In a large bowl, combine grated sweet potato, onion, garlic powder, smoked paprika, salt, pepper, and cornstarch (if using). Toss well.
3. Heat skillet (2 minutes): Warm 1 tbsp oil in a 12-inch nonstick or cast-iron skillet over medium-high heat.
4. Cook first side (5–6 minutes): Spread half the mixture into an even, thin layer. Press gently with a spatula. Cook undisturbed until edges look golden.
5. Flip (4–5 minutes): Carefully flip in sections. Cook until both sides are crispy and cooked through. Repeat with remaining mixture.
6. Serve (1 minute): Transfer to a plate, sprinkle parsley, and serve hot.

You Must Know

• Removing moisture ensures crisp edges.
• Thin layers cook best—avoid piling too thick.
• Cast-iron gives the best crunch.
• Great for breakfast or dinner sides.

Storage Tips

• Fridge: Store cooked hash browns in an airtight container up to 3 days.
• Reheat: In skillet or toaster oven for best crispness.
• Freeze: Cool completely; freeze up to 2 months with parchment between layers.

Ingredient Substitutions

• Oil: Avocado oil or light olive oil for high-heat cooking.
• Spices: Use chili powder for heat or Italian herbs for dinner.
• No onion: Swap in scallions or shallots.
• Cornstarch-free: Recipe works without it; crispness just slightly reduced.

Serving Suggestions

• With fried or poached eggs for healthy breakfast-for-dinner recipes.
• As a side with meat and veggie breakfasts (like turkey sausage or steak & eggs).
• Add to a sweet potato breakfast casserole.
• Pair with a salad for light weekday dinners.

Cultural Context

Hash browns have long been a diner classic in the U.S. This sweet potato version is a modern, health-focused twist, blending the comfort of American breakfast with today’s love for nutrient-rich, colorful produce.

Pro Tips

• Press hash browns firmly with a spatula for best browning.
• Don’t stir once they’re in the pan—let them crisp.
• If doubling the recipe, keep first batch warm in a 200°F oven.
• Sprinkle flaky salt right before serving for restaurant-style finish.

Lucy

Sweet Potato Hash Browns (Crispy & Savory)

These crispy sweet potato hash browns are golden, savory, and naturally sweet — the perfect skillet-cooked twist on a breakfast classic. Quick to make and full of flavor, they’re great as a side or stand-alone dish any time of day.

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Prep Time 7 minutes mins

Cook Time 11 minutes mins

Total Time 18 minutes mins

Servings: 4 servings

Course: Breakfast, Side Dish

Cuisine: American

Calories: 185

Ingredients Equipment Method Notes

Ingredients

  

• 2 large sweet potatoes (about 1½ lb / 680 g), peeled and grated
• 2 tbsp olive oil (or avocado oil)
• 0.5 medium yellow onion, finely grated (about ½ cup / 75 g)
• 0.5 tsp garlic powder
• 0.5 tsp smoked paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp cornstarch (optional, for crisping)
• 2 tbsp fresh parsley, chopped

Equipment

• box grater or food processor
• clean kitchen towel
• mixing bowl
• 12-inch nonstick or cast-iron skillet
• spatula
• measuring spoons

Method

 

1. Peel and grate sweet potatoes. Place in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, mix grated sweet potato, onion, garlic powder, smoked paprika, salt, pepper, and cornstarch (if using).
3. Heat 1 tbsp oil in a 12-inch skillet over medium-high heat.
4. Spread half the mixture into the pan in a thin, even layer. Press gently with a spatula. Cook undisturbed for 5–6 minutes until edges are golden.
5. Flip in sections and cook another 4–5 minutes until crispy and fully cooked. Repeat with remaining mixture.
6. Transfer to a plate, sprinkle with parsley, and serve hot.

Notes

Removing excess moisture from the grated sweet potatoes is key to achieving crispy results. Use a cast-iron skillet for maximum crunch. To reheat, warm in a skillet or toaster oven. For a variation, try adding scallions or swap smoked paprika for chili powder.

FAQs

Explore More Recipes

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• Sheet Pan Sausage and Sweet Potatoes with Honey Garlic Sauce
• Crispy Baked Sweet Potato Wedges