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Golden-brown sweet potato hash browns are piled high in a cast iron skillet, showcasing a delicious and healthy breakfast or side dish option.

Irresistible Sweet Potato Hash Browns

These sweet potato hash browns are a delicious and nutritious way to start your day. They're easy to make, customizable, and packed with flavor. The natural sweetness of the sweet potatoes combined with savory spices creates a breakfast that's both satisfying and good for you.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Course: Breakfast, Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes
  • 1/2 medium yellow or white onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons coconut oil or avocado oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Optional: Pinch of cayenne pepper
  • Optional toppings: Eggs, avocado, salsa, sour cream, chives, hot sauce

Equipment

  • Box grater or food processor with grating attachment
  • Clean kitchen towel or cheesecloth
  • Large Skillet
  • Measuring spoons
  • Measuring cups
  • Spatula

Method
 

  1. Wash and scrub the sweet potatoes. No need to peel them.
  2. Grate the sweet potatoes using a box grater or food processor with a grating attachment.
  3. Place the grated sweet potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible.
  4. Heat the oil in a large skillet over medium heat.
  5. Add the diced onion and cook until softened, about 5-7 minutes.
  6. Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
  7. Add the grated sweet potatoes to the skillet, spreading them out in an even layer.
  8. Season with salt, pepper, paprika, garlic powder, and onion powder. Adjust the seasonings to your liking.
  9. Cook without stirring for 5-7 minutes, allowing the bottom layer to get nice and crispy.
  10. Flip the hash browns and cook for another 5-7 minutes, or until they're golden brown and crispy on both sides.
  11. Serve immediately with your favorite toppings.

Notes

Don't overcrowd the pan; cook in batches if needed. Use a cast iron skillet for a crispier crust. Add fresh rosemary or thyme for extra flavor. Grate the sweet potatoes and squeeze out moisture ahead of time. Store in the refrigerator until ready to cook. For freezing: Cook the hash browns, cool completely, freeze in a single layer, then transfer to a freezer bag. Reheat in a preheated oven at 350°F (175°C) until heated through and crispy. Add cheese like cheddar, Monterey Jack, or Parmesan.