Sweet Potato Hash Browns
These crispy sweet potato hash browns are absolutely delicious and perfect for anyone who wants a healthier twist on the classic breakfast favorite! Your whole family will love how these golden patties turn out perfectly crispy on the outside while staying tender inside. Plus, they’re packed with fiber and nutrients that make breakfast feel good too.
Recipe Details
Timing & Servings: Prep Time: 30 minutes, Total Time: 30 minutes, Serves: 6 people, Yield: 6 patties.
Nutrition Profile: Low-Carb, Diabetes-Friendly, Nut-Free, Dairy-Free, Low-Sodium, Soy-Free, Heart-Healthy, Vegan, Vegetarian, Egg-Free, Gluten-Free, Low-Calorie.
Nutrition Facts (per serving): 103 Calories, 7g Fat, 9g Carbs, 1g Protein.
Ingredients You’ll Need
Sweet potatoes: You’ll need 5 cups of peeled and shredded sweet potato, which comes from about 2 medium sweet potatoes. I love how sweet potatoes add natural sweetness and that beautiful orange color to these hash browns!
Shallot: Just ¼ cup of finely chopped shallot gives these patties the perfect mild onion flavor. If you don’t have shallots, a small regular onion works great too!
Garlic: One medium clove of garlic, grated fresh, adds that wonderful savory depth. Fresh garlic makes such a difference compared to the powdered stuff!
Extra-virgin olive oil: You’ll use 3 tablespoons total, divided between mixing and cooking. This helps everything stick together and creates those crispy golden edges we all love.
Salt and pepper: ½ teaspoon each of salt and ground pepper seasons everything perfectly. Feel free to adjust to your taste!
How to Make Sweet Potato Hash Browns
Step 1: Grab a large bowl and combine your shredded sweet potato, chopped shallot, and grated garlic. Add 1 tablespoon of olive oil, salt, and pepper. Mix everything together really well so all those flavors get distributed evenly.
Step 2: Heat 1 tablespoon of oil in a large cast-iron skillet over medium-high heat. You’ll know it’s ready when the oil shimmers a bit. Form three ½-cup portions of your sweet potato mixture right in the pan. Use your spatula to flatten them into nice patties.
Step 3: Cook the patties for 6 to 8 minutes total, flipping them once halfway through. If your pan starts getting too hot and they’re browning too fast, just turn the heat down to medium. You want them nicely browned and crispy on both sides!
Step 4: Transfer your first batch to a baking sheet and cover them to keep warm. You can also pop them in a 200°F oven if you want. Repeat the whole process with your remaining oil and sweet potato mixture for the second batch.
Easy and Quick Sweet Potato Hash Browns Version
Want to make these even faster? You can totally use pre-shredded sweet potatoes from the store! Just grab a bag of pre-shredded sweet potato from the produce section. This cuts your prep time down to just 10 minutes. Skip the peeling and shredding steps, and jump right to mixing everything together in your bowl!
Serving Ideas
These hash browns make a complete and satisfying breakfast when you top them with fried or scrambled eggs. I love serving them alongside crispy bacon or turkey sausage for extra protein. They’re also amazing with a dollop of creamy avocado or a sprinkle of fresh herbs like chives or parsley.
Storage
Store leftover hash browns in the fridge for up to 3 days in an airtight container. To reheat them, just pop them in a skillet over medium heat for 2-3 minutes per side until they’re crispy again. You can also reheat them in a 375°F oven for about 5 minutes.
Substitutions
No shallots? Use ¼ cup of finely chopped regular onion instead. You can swap the olive oil for avocado oil or vegetable oil if that’s what you have. Want more flavor? Try adding a pinch of smoked paprika or garlic powder to the mix!
Pro Tips
- Get them extra crispy: After shredding your sweet potatoes, pat them dry with paper towels to remove excess moisture.
- Perfect patties: Don’t make them too thick – about ½ inch works best for even cooking.
- Cast iron magic: A cast-iron skillet gives you the best crispy results, but any heavy-bottomed pan works great too.
- Flavor boost: Try adding diced jalapeños or fresh herbs like thyme or rosemary for extra pizzazz!
FAQs
Can I make these ahead of time?
You bet! You can shred your sweet potatoes and mix everything together the night before. Just store the mixture in the fridge and cook them fresh in the morning. They taste best when cooked fresh though!
Why are my hash browns falling apart?
No worries! This usually happens when the sweet potatoes are too wet. Make sure to pat them dry after shredding, and don’t flip them too early. Let them cook for at least 3-4 minutes on the first side before flipping.
Can I freeze these hash browns?
Sure! Cook them first, then let them cool completely. Freeze them on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months. Reheat them straight from frozen in a 375°F oven for about 10 minutes.
What’s the best way to shred sweet potatoes?
A box grater works perfectly! Use the large holes for the best texture. You can also use a food processor with the shredding attachment if you want to save time and effort.
I hope you love these sweet potato hash browns as much as my family does! They’ve become our go-to weekend breakfast. Let me know how yours turn out – I’d love to hear about any fun variations you try!
