Crispy Sweet Potato Hash Browns are a fun and flavorful twist on the breakfast classic. Shredded sweet potatoes are mixed with a simple egg-and-cornstarch binder, seasoned with garlic, salt, and pepper, then pan-fried until golden brown and irresistible. The result? Crispy edges, tender centers, and a side dish that steals the spotlight.
What's so great about sweet potato hash browns is how versatile they are. Serve them alongside eggs and bacon, pile them into breakfast bowls, or even use them as a base for toppings like avocado, sour cream, or salsa. They're wholesome, slightly sweet, and savory all at once - basically comfort food disguised as breakfast fuel.
If you liked this recipe, you should try our Smashed Sweet Potatoes, Herb Roasted Sweet Potatoes, or Sweet Potato Fritters next.
Why You'll Love This Recipe
- Crispy, golden perfection. Sweet potatoes don't always crisp up easily, but this recipe gets the edges crunchy while keeping the insides soft and tender.
- Quick and simple. With just a handful of pantry staples and about 20 minutes, you'll have a side dish that tastes like diner-style hash browns.
- Wholesome and filling. Packed with fiber, vitamins, and antioxidants, sweet potatoes are naturally gluten-free, nutrient-rich, and a healthy swap for white potatoes.
- Versatile side dish. These hash browns fit into any meal: breakfast, brunch, or even dinner. Serve them with eggs, stack them into bowls, or top them with your favorite garnishes.
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Ingredients and Substitutions
To make this delicious Sweet Potato Hash Browns, you will need the following ingredients (see recipe card below for quantities):
- sweet potatoes - Use medium-sized ones for easy shredding. Peel if you like, or leave the skins on for extra fiber and rustic texture.
- egg - Acts as a binder to hold the mixture together. A flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) works for a vegan option.
- cornstarch - Helps crisp up the edges. All-purpose flour also works.
- garlic powder - Adds flavor. Onion powder can be swapped in or used alongside.
- salt and black pepper - Simple seasonings to enhance the sweet potato flavor.
- cooking spray - Keeps the hash browns from sticking while crisping them up. You can also use olive oil or avocado oil.
Equipment
You'll also need measuring cups and spoons, a vegetable peeler (optional), a box grater or food processor for shredding, a mixing bowl, and a large non-stick skillet for frying.
Instructions
- Prep the sweet potatoes. Peel and shred the sweet potatoes using a box grater. Wrap in paper towels and squeeze or pat to remove as much moisture as possible.
- Mix the ingredients. In a large mixing bowl, combine shredded sweet potatoes, egg, cornstarch, garlic powder, salt, and pepper. Stir until evenly combined.
- Form the patties. Take a handful of mixture at a time and gently press into a disk about ¼-⅓ inch thick. Place on a parchment-lined baking sheet.
- Cook the hash browns. Heat 2 tablespoons vegetable oil in a large skillet over medium heat until hot and shimmering, about 1-2 minutes. Add 2-3 patties at a time and cook until golden brown on the bottom, about 3-4 minutes. Reduce heat slightly if browning too quickly.
- Flip and finish. Carefully flip with a flat spatula and cook the other side until golden, another 3-4 minutes.
- Repeat and keep warm. Transfer to a paper towel-lined plate. Repeat with remaining patties, keeping cooked ones warm in a 200°F oven until ready to serve.
Skillet Hash Brown
Instead of shaping into small patties, press the mixture evenly into a single large layer in a well-oiled skillet. Cook over medium heat for 6-8 minutes until the bottom is deeply golden and crisp. Carefully flip the entire layer using a wide spatula (or in sections if easier), then cook the other side for another 6-8 minutes until fully cooked through. Slice into wedges to serve, like a hash brown pie.
Sheet Pan Hash Browns
For a hands-off version, spread the sweet potato mixture evenly onto a parchment-lined baking sheet, pressing it down into a thin, compact layer. Bake at 400°F (200°C) for 25-30 minutes, flipping halfway through if possible, until golden and crisp around the edges. Cut into squares or wedges for serving.
Expert Tip: Squeeze Out the Liquid
After shredding the sweet potatoes, wrap them in a clean kitchen towel or paper towels and squeeze out as much moisture as possible. This step is the secret to hash browns that turn out crispy instead of soggy.
More Tips and Tricks
- Preheat the skillet. Hot pans mean crispier hash browns. Always heat the skillet before adding the mixture.
- Don't overcrowd. Cook in batches if needed. Crowding the pan traps steam and makes hash browns soft.
- Flatten evenly. Use a spatula to press the mixture into a thin, even layer for better browning.
- Let them cook undisturbed. Resist the urge to flip too soon. Give them time to form that golden crust.
- Keep them warm. Place cooked hash browns on a baking sheet in a 200°F oven while you finish the rest.
Recipe Variations
- Make it cheesy. Mix in shredded cheddar or mozzarella before cooking for gooey pockets of melted cheese.
- Spicy twist. Add chili flakes, smoked paprika, or cayenne for a little heat.
- Add herbs. Stir in fresh parsley, chives, or cilantro for an herby kick.
- Sweet version. Leave out garlic and pepper, then top the hash browns with cinnamon and a drizzle of maple syrup.
- Hash brown patties. Shape into rounds instead of one large layer for individual serving sizes.
- Loaded hash browns. Pile on avocado, sour cream, salsa, or fried eggs for a hearty breakfast.
See this potato version of hash browns on our website.
Storage
How to Store
Keep leftovers in an airtight container in the fridge for up to 3 days.
How to Reheat
The best way to reheat sweet potato hash browns is in a skillet or air fryer so they stay crispy. In a skillet, cook over medium heat with a little oil for 2-3 minutes per side until warmed through. In the air fryer, reheat from the fridge at 375°F (190°C) for 3-5 minutes, flipping halfway. If reheating from frozen, air fry at the same temperature for 6-7 minutes until hot and golden.
How to Freeze
Freeze cooked hash browns in a single layer on a baking sheet, then transfer to a freezer bag or airtight container for up to 3 months. Reheat straight from frozen using the air fryer or skillet methods above.
How to Serve
These sweet potato hash browns are a crispy, cozy addition to any meal. Serve them with eggs and bacon for a classic breakfast, tuck them into brunch bowls with avocado and veggies, or use them as a fun side dish with roasted chicken or salmon. They're also great on their own with a dollop of sour cream or salsa for dipping.
These are my favorite dishes to serve with sweet potato hashbrowns:
Breakfast Recipes
Our collection of breakfast sides pairs perfectly with this recipe, making your morning meal complete. From fresh fruit and yogurt parfaits to creamy spreads, nut butters, and simple egg dishes, these easy additions add flavor, texture, and variety to your meal.
FAQ
Yes! Sweet potatoes make excellent hash browns. They're naturally a bit sweeter than white potatoes, which adds flavor, and with the right technique, they crisp up beautifully.
The key is removing excess moisture before cooking. Squeezing shredded potatoes in a towel helps them crisp instead of steam. A hot skillet and not overcrowding the pan are also important.
Simply shred sweet potatoes, squeeze out the liquid, mix with egg, cornstarch, and seasonings, then pan-fry until golden and crispy.
Sweet potatoes have more natural sugars and moisture than white potatoes, which makes them trickier to crisp. Squeezing out liquid and cooking over medium-high heat solves this.
Definitely. They're nutrient-dense, naturally gluten-free, and packed with fiber and vitamins. Sweet potatoes provide lasting energy, making them a perfect breakfast option.
Yes! Sweet potatoes are considered a superfood. They're rich in beta-carotene, fiber, and antioxidants. Eating them regularly supports eye health, digestion, and overall wellness.
Absolutely. Sweet potatoes can be swapped for white potatoes in most recipes, including hash browns, fries, or casseroles. The main difference is their slightly sweet flavor and softer texture.
More Sweet Potato Recipes
Looking for other recipes like this? Try these:
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Recipe
Crispy Sweet Potato Hash Browns
- Total Time: 25 minutes
- Yield: 8 hash browns
- Diet: Vegetarian
Description
Crispy Sweet Potato Hash Browns are a quick, easy, and healthy breakfast side. Golden brown edges with tender, flavorful centers every time!
Ingredients
- 2 medium sweet potatoes
- 1 large egg
- 2 tablespoons cornstarch (or all-purpose flour)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- cooking spray
Instructions
- Peel and shred the sweet potatoes using a box grater. Wrap in paper towels and squeeze or pat to remove as much moisture as possible.
- In a large mixing bowl, combine shredded sweet potatoes, egg, cornstarch, garlic powder, salt, and pepper. Stir until evenly combined.
- Take a handful of mixture at a time and gently press into a disk about ¼-⅓ inch thick. Place on a parchment-lined baking sheet.
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat until hot and shimmering, about 1-2 minutes. Add 2-3 patties at a time and cook until golden brown on the bottom, about 3-4 minutes. Reduce heat slightly if browning too quickly.
- Carefully flip with a flat spatula and cook the other side until golden, another 3-4 minutes.
- Transfer to a paper towel-lined plate. Repeat with remaining patties, keeping cooked ones warm in a 200°F oven until ready to serve.
Notes
For a single skillet hash brown: Instead of shaping into small patties, press the mixture evenly into a single large layer in a well-oiled skillet. Cook over medium heat for 6-8 minutes until the bottom is deeply golden and crisp. Carefully flip the entire layer using a wide spatula (or in sections if easier), then cook the other side for another 6-8 minutes until fully cooked through. Slice into wedges to serve, like a hash brown pie.'
For sheet pan hash browns: For a hands-off version, spread the sweet potato mixture evenly onto a parchment-lined baking sheet, pressing it down into a thin, compact layer. Bake at 400°F (200°C) for 25-30 minutes, flipping halfway through if possible, until golden and crisp around the edges. Cut into squares or wedges for serving.
How to store: Keep leftovers in an airtight container in the fridge for up to 3 days.
How to reheat: The best way to reheat sweet potato hash browns is in a skillet or air fryer so they stay crispy. In a skillet, cook over medium heat with a little oil for 2-3 minutes per side until warmed through. In the air fryer, reheat from the fridge at 375°F (190°C) for 3-5 minutes, flipping halfway. If reheating from frozen, air fry at the same temperature for 6-7 minutes until hot and golden.
How to freeze: Freeze cooked hash browns in a single layer on a baking sheet, then transfer to a freezer bag or airtight container for up to 3 months. Reheat straight from frozen using the air fryer or skillet methods above.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
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