Oh my gosh, you have to try these sweet potato hash browns! I’ve been making them every Sunday for years – they’re the perfect crispy, slightly sweet companion to eggs or avocado toast. What started as a way to use up leftover sweet potatoes turned into our family’s favorite breakfast side dish. The trick? Squeezing out every last drop of moisture from those shredded sweet potatoes before frying. Trust me, that extra step makes all the difference between soggy and gloriously crispy patties. Plus, they’re packed with vitamin A and fiber – a delicious way to sneak some nutrients into your morning routine!
Why You’ll Love These Sweet Potato Hash Browns
Let me tell you why these little golden patties will become your new breakfast obsession:
- That perfect crunch: When done right, they get this incredible crispy exterior while staying tender inside – just like your favorite diner hash browns, but better!
- Good-for-you delicious: Sweet potatoes pack way more nutrients than regular potatoes, and you’re getting fiber with every bite.
- Gluten-free friendly: Just swap the flour for almond flour, and boom – you’ve got a celiac-safe breakfast side.
- Quick morning magic: From shredding to serving in under 20 minutes? Yes please! Perfect for sleepy weekend mornings.
Honestly, once you taste these, regular hash browns just won’t cut it anymore!
Ingredients for Sweet Potato Hash Browns
Here’s everything you’ll need to make these crispy little wonders – I’ve learned through trial and error that precise prep makes all the difference:
- 2 medium sweet potatoes (peeled and shredded – about 4 cups packed)
- 1 large egg (our binder that holds everything together)
- 2 tbsp all-purpose flour (or almond flour for gluten-free – same great crisp!)
- 1/2 tsp each: salt, black pepper, garlic powder, and paprika
- 2 tbsp chopped fresh parsley (optional but pretty)
- 2-3 tbsp olive oil (for that perfect golden fry)
That’s it! Simple ingredients with big flavor – just how I like my morning recipes.
How to Make Sweet Potato Hash Browns
Okay, let’s get cooking! I’ve burned my fair share of these before getting them just right, so follow these steps for perfect crispy patties every time:
- Squeeze it out: After shredding your sweet potatoes, grab handfuls and wring them out in a clean kitchen towel like you’re trying to get the last drops from a wet swimsuit. Seriously – the drier they are, the crispier they’ll fry!
- Mix it up: Toss those dry shreds with egg, flour, and spices until everything’s evenly coated. The mixture should hold together when you squeeze it – if it’s too wet, add another tablespoon of flour.
- Heat your pan: Medium heat is key here – too hot and they’ll burn before cooking through. Test your oil with a tiny piece of potato – it should sizzle gently when ready.
- Shape and fry: Scoop 1/4 cup portions into the pan, flatten gently with your spatula, and don’t touch them for 3-4 minutes! Peek underneath – when they’re golden brown, flip carefully.
- Second side magic: Cook another 3 minutes until crispy all over. Transfer to a wire rack (not paper towels – they’ll steam and get soggy!).
Tips for Crispy Sweet Potato Hash Browns
Here are my hard-earned secrets for hash brown perfection:
- Patience pays: Wait until you see crispy edges forming before flipping – premature flipping leads to broken patties!
- Space them out: Overcrowding drops the pan temperature. Cook in batches if needed.
- Oil check: Add more oil between batches if the pan looks dry – but don’t drown them!
- Fresh is best: These lose their crisp if held too long. Make them right before serving for maximum crunch.
Follow these tips, and you’ll have people begging for your secret recipe!
Serving Suggestions for Sweet Potato Hash Browns
Oh, the possibilities! These crispy patties shine alongside:
- Sunny-side-up eggs – that runny yolk is magic drizzled over the hash browns
- Creamy avocado toast for the ultimate sweet-and-savory brunch plate
- Breakfast sausages – the salty-sweet combo will make your taste buds sing
Top with fresh parsley for color or a dash of hot sauce if you like some heat. My family fights over the last one every time!
Storage and Reheating Instructions
Now, I’ll be honest – these sweet potato hash browns are best fresh off the skillet. But if you have leftovers (rare in my house!), here’s how to keep them crispy:
- Fridge storage: Let them cool completely, then stash in an airtight container for up to 3 days.
- Reheating secret: Skip the microwave! Instead, pop them in a 375°F oven for 5-7 minutes or refry in a skillet with a tiny bit of oil. You’ll get that crunch back just like day one.
Pro tip: If you must microwave, do it for just 20 seconds then finish in a toaster oven. Works in a pinch!
Sweet Potato Hash Browns Variations
Once you’ve mastered the basic recipe, try these fun twists to keep things interesting:
- Cheesy delight: Stir in 1/4 cup shredded sharp cheddar or parmesan – the melted pockets take these to another level!
- Spice it up: Swap paprika for chili powder or add a pinch of cayenne for some heat.
- Half-and-half: Mix equal parts sweet and regular potatoes for a balanced flavor.
- Herb garden: Fresh thyme or rosemary adds wonderful earthy notes.
My kids love when I add a teaspoon of maple syrup to the mix – sweet and savory perfection!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what’s in these tasty patties (per serving, of course!):
- 220 calories – not bad for such a satisfying bite!
- 10g fat (mostly the good kind from olive oil)
- 30g carbs – but hey, 4g of that is fiber!
- 6g protein – thanks to our trusty egg binder
Remember, these are estimates – your exact numbers might vary depending on potato size and how much oil they absorb. But compared to regular hash browns? Definitely a healthier win!
FAQs About Sweet Potato Hash Browns
I get asked about these crispy sweet potato patties all the time – here are answers to the most common questions:
Can I bake instead of fry?
Absolutely! For baked sweet potato latkes, arrange them on a parchment-lined sheet at 400°F for about 20 minutes, flipping halfway. They won’t get quite as crispy as pan-fried, but still delicious!
How to make them gluten-free?
Super easy – just swap the all-purpose flour for almond flour! It gives the same binding power and creates equally crispy gluten free hash browns.
Best way to shred sweet potatoes?
I swear by my box grater’s medium holes – fast and gives perfect shreds. A food processor works too, but watch you don’t over-process into mush!
Can I make them ahead?
You can prep the mixture (keep it refrigerated) up to a day before cooking. But fry them fresh for that perfect brunch side dish crunch!
Why are mine falling apart?
Not enough squeezing! Wring out every drop of moisture, and make sure your egg and flour ratios are spot-on. A little extra flour never hurts.
Crispy Sweet Potato Hash Browns Recipe in Just 20 Minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Crispy and healthy sweet potato hash browns, perfect for breakfast or brunch.
Ingredients
- 2 medium sweet potatoes, peeled and shredded (about 4 cups)
- 1 large egg
- 2 tbsp all-purpose flour (or almond flour for gluten-free)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 2 tbsp chopped parsley (optional, for serving)
- 2–3 tbsp olive oil (for frying)
Instructions
- Shred the sweet potatoes and squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
- In a bowl, mix shredded sweet potato, egg, flour, salt, pepper, garlic powder, and paprika until combined.
- Heat olive oil in a skillet over medium heat.
- Scoop about 1/4 cup mixture per patty and flatten into rounds.
- Cook 3–4 minutes per side until deeply golden and crispy. Add a little more oil as needed.
- Transfer to a plate (or a wire rack) and sprinkle with parsley. Serve warm.
Notes
- For crispier hash browns, squeeze out as much moisture as possible.
- Use almond flour for a gluten-free version.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg