Do sweet potatoes make good hash browns?

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.

What is the secret to best hash browns?

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.

How to make homemade sweet potato hash browns?

Simply shred sweet potatoes, squeeze out the liquid, mix with egg, cornstarch, and seasonings, then pan-fry until golden and crispy.

Why are sweet potatoes so hard to get 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.

Are sweet potatoes good for breakfast?

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.

Is it okay to eat a sweet potato every day?

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.

Can you substitute sweet potatoes for white potatoes?

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.

Crispy Sweet Potato Hash Browns

Description

Crispy Sweet Potato Hash Browns are a quick, easy, and healthy breakfast side. Golden brown edges with tender, flavorful centers every time!

Ingredients

Scale

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

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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