Sweet Potato Hash Browns are a sweet and savory new twist on an old favorite!
Try making these delicious crispy sweet potato hash browns for something different and tasty! Hash browns are always easy to make and the perfect breakfast addition!
A Breakfast Favorite
We love these!
- Sweet potato hashbrowns come out crisp on the outside and tender inside.
- They just need a handful of ingredients (that I always have on hand).
- These are finished in the oven so it’s easy to make a big batch for a crowd.
- Hashbrowns can be made ahead of time on the weekend and refrigerated for breakfasts throughout the week.
Ingredients
This recipe needs just a handful of ingredients
-
- Sweet Potatoes are the base and we shred them with a box grater.
- Onion is a flavorful addition and again, use the box grater. Onion powder (or even green onions) can be substituted.
- Eggs & Flour A couple of eggs and a small spoonful of flour bind these so they hold together. Add salt (or seasoned salt), pepper and your favorites seasonings.
How to Make Sweet Potato Hash Browns
To make these you’ll shred the potatoes on a box grater and place in a bowl of very cold water. Drain very well and season per recipe below.
Fry & Bake
When making hashbrowns, it can be difficult to get the perfect browned crust and soft potatoes since they can burn easily.
The solution is a quick brown in the pan and finishing these in the oven. Perfect results every time and a great way to feed a family since a whole pan of hashbrowns finishes cooking at once!
Serve with sausage patties and poached eggs!
Kitchen Tip
Soaking potatoes in cold water removes the starches (we do this with roasted potatoes and french fries too). In this recipe, it keeps the potatoes from being gummy.
Once they’re finished soaking, drain them well and give them a little squeeze to remove as much water as possible.
Variations
- Sweet potato hash browns can also be made into crispy potato waffles, just fry them up in a waffle iron!
- Add in some crumbled bacon from the oven or air fryer!
- If there are leftovers, sweet potato hash browns taste great mixed into breakfast strata or casserole.
Tips for Crispy Hash Browns
- Use an oil with a high smoke point, we prefer vegetable oil.
- Make sure the oil is well heated before adding the sweet potatoes to the pan.
- A cast-iron skillet is a great tool for making crispy hash browns (but not required).
- Finishing the potatoes in the oven ensures a perfectly crisp exterior while being soft inside.
Leftovers
- Sweet potato hash browns will keep in the refrigerator for up to four days or in the freezer for up to four months.
- Reheat in the oven or air fryer. You can reheat in the microwave but they won’t be crisp.
- Store in an airtight container.
More Hash Brown Favorites
- Potato Pancakes – the perfect side dish
- Corned Beef Hash – a great way to use leftovers
- Hashbrown Breakfast Casserole – a make-ahead dish
- Air Fryer Home Fries – crispy & delicious
- Sweet Potato Hash – with ham & eggs
Did you love these Sweet Potato Hashbrowns? Be sure to leave a comment and a rating below!
Sweet Potato Hashbrowns
Ingredients
- 1 large sweet potato peeled, about 3½ cups
- 2 tablespoons grated onion
- 2 eggs
- 1 tablespoon all-purpose flour
- ¼ teaspoon kosher salt or to taste
- 2 tablespoons vegetable oil or as needed
Instructions
- Preheat oven to 350°F.
- Coarsely grate the potato and place in a bowl of cold water. Swirl a few times and drain. Gently squeeze out moisture from the potatoes.
- Combine potato, onions, eggs, flour, salt & pepper to taste in a medium bowl.
- Heat oil in a large skillet over medium heat.
- Scoop heaping tablespoons of the potato mixture onto the hot oil and gently flatten with a spatula.
- Cook until lightly browned, about 3-4 minutes. Flip and cook an additional 3-4 minutes or until browned. Repeat with remaining batter.
- Place browned hashbrowns on a baking sheet and bake 10-12 minutes or until cooked through.
- Serve with sour cream.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
These were fab, I made them for my daughter who can’t eat potatoes and she was so happy to have tasty hash browns back in her breakfasts. I used an air fryer for the 2nd step and baked them for 8 minutes.
Looking for recipes for diabetics.
Hi Cecile, I do not follow a diabetic diet so I am not sure which recipes would be best but maybe another reader can help.
You say add salt AND pepper, but don’t show an amount of pepper tp add.
We season this recipe with pepper to taste. I would start with ¼ teaspoon and add more if you want.
Haven’t yet made these. Could I sub a gluten free flour for all purpose, with same results?
If using a gluten free 1:1 flour, it should work well!
Is the flour supposed to be all clumpy?
Would a cornstarch slurry work better next time?
Hi Kayley, it shouldn’t be clumpy. Adding a slurry may add too much moisture and prevent them from sticking together properly. You could try mixing the flour and seasonings into the egg so you can ensure it is incorporated before mixing in the shredded sweet potatoes and onions.
I made these and oh my gosh… So flavorful. Crispy on the outside and soft in the center. I almost opted not to use the onion but so glad i did. This is perfection, to my taste buds anyway. I drizzled just a little spicy honey on top. Yum.
So glad you loved these Pamela! I haven’t tried honey on these, sounds yummy!
These were very tender and delicious! But I did have trouble with them sticking together in the pan. I added another Tbl of flour and 1 Tbl of seasoned bread crumbs. Definitely will make again.
Reread my comment. I should’ve said, I had trouble with them NOT sticking together. All in all, a great recipe.
So glad you enjoyed this recipe, Marci!
These were a great success. I made a double batch for our larger family brunch and my 11 year old grandson had at least 4 himself! All were eaten by the end. Easy to make. I probably use a little more grated onion than your recipe. Thank you!
Holly, if I plan to make these in advance and reheat them. At what temperature and for how long do I reheat them? Thanks!
Hi Sheila, reheat in the oven at 350°F for about 5 or so minutes until heated through.
Thanks for the recipe Holly! How many teaspoons of onion powder should we use in place of 2 tablespoons fresh grated onion?
Hi Ruby, it would be about a teaspoon of onion powder.