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Crispy shredded sweet potato fritters served with creamy dipping sauce and parsley garnish
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
Cook Time 11 minutes
Total Time 18 minutes
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.