Shredded sweet potato, egg, flour, and spices come together in these crispy sweet potato hash browns—easy, golden, and packed with flavor.
It was one of those mornings. I hadn’t slept well, my inbox was already haunting me, and I just needed something—anything—that felt warm and comforting and didn’t involve a microwave burrito. I shuffled to the fridge like a zombie, hoping a breakfast miracle would present itself. Spoiler: it didn’t.
But then I saw a sweet potato. Just one. Kinda dusty. Definitely not what I’d planned to eat, but I was too tired to think, so I peeled it, grated it, threw in whatever spices I had, and fried the mess in a pan. And what came out? These golden, crispy, slightly-sweet-but-also-savory hash browns that honestly made me feel like maybe things were going to be okay.
I’ve made them dozens of times since. Some perfect, some a little floppy (I once forgot the egg, don’t ask). But that’s the beauty of it—they’re rustic and real, like the best kind of breakfast. Or therapy. Or both.
Why You’ll Love This Sweet Potato Hash Browns Recipe?
These hash browns are crispy on the outside, tender in the middle, and loaded with cozy vibes. And unlike the regular kind, sweet potatoes bring this earthy sweetness that somehow makes them feel more substantial. More… satisfying.
They’re also crazy easy. You don’t need a ton of ingredients or even much energy—just a grater, a skillet, and maybe a little faith. I usually eat them with eggs, but they’re also great solo, maybe with hot sauce, maybe with a dollop of sour cream if I’m feeling fancy.
They’re also pretty forgiving. If your sweet potato is slightly bigger or smaller? It’s fine. Want to throw in herbs or cheese? Go for it. It’s hard to mess up. And even if you do, crispy edges cover a multitude of sins.
Ingredient Notes:
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Sweet Potato (1 large, ~1¼ lbs): You want it firm, not weirdly bendy. I don’t even weigh it half the time—I just go with what looks “right.”
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Egg (1): The glue that holds this beautiful mess together. I’ve tried skipping it. I don’t recommend it.
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Flour (¼ cup): Adds structure. I’ve used all-purpose and gluten-free flour—both work just fine.
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Paprika (½ tsp): Gives warmth and a pop of color. Smoked paprika is even better if you’ve got it.
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Onion Powder (½ tsp): Adds flavor without actual onion, because who wants to cry at 9 a.m.?
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Salt (½ tsp) + Pepper (¼ tsp): Balance. Without it, things get bland fast.
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Vegetable Oil (2 tbsp): For the sizzle. I’ve used avocado oil, too. Just don’t skimp—crispy edges need fat.
How To Make Sweet Potato Hash Browns?
Step 1: Grate the Sweet Potato
I always use a box grater because it’s faster than setting up the food processor. And yeah, sometimes I forget to peel it first. Still turns out fine. Grate it on the big holes—your knuckles will thank you.
Step 2: Squeeze the Water Out (Yes, Really)
This part matters. I skip it once, and the hash browns steam instead of crisp. Just press the shredded potato with paper towels in a colander, or wrap it in a clean dish towel and squeeze like it owes you money.
Step 3: Mix Everything in a Bowl
Toss the grated potato into a bowl with the egg, flour, and seasonings. Stir it up until everything’s evenly coated and vaguely sticky. That’s when you know it’s ready.
Step 4: Fry, Don’t Crowd
Heat oil in a skillet—cast iron is best if you’ve got one. Scoop out about ⅓ cup of the mix, plop it in the pan, and flatten gently with a spatula. Don’t overload the pan or they’ll steam each other into sadness.
Step 5: Let Them Get Crispy
Cook for 3–4 minutes per side. Don’t flip too soon—if they’re sticking, they’re not ready. Let the crust form. Then gently flip and finish cooking. Lay them on a paper towel to soak up any extra oil.
Step 6: Serve Hot, Always
I’ve tried saving them for later, but honestly, they’re best straight from the pan. With eggs. Or solo. Or standing at the stove in your pajamas. Whatever works.
Want To Save This Recipe?
Storage Options:
These do hold up, surprisingly. Store any extras in the fridge for 2–3 days in an airtight container. Reheat them in a skillet or the oven—not the microwave unless you’re okay with limp sadness. Want to freeze them? Go ahead. Cool them first, freeze flat, then bag them up. Reheat in the oven or a hot pan until crispy again.
Variations and Substitutions:
I’ve made these sweet potato hash browns in all kinds of ways, depending on what I had and how hungry I was. Here’s what’s worked:
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Gluten-Free Swap: Sub in a gluten-free flour blend or cornstarch. Works great.
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Spicy Version: Add a pinch of cayenne or a few chili flakes to the mix. Wake-up call guaranteed.
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Cheesy Version: Toss in some shredded cheddar or a sprinkle of Parmesan. Melty goodness.
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Herbaceous Moment: Fresh thyme or chives? Delicious. Just don’t go overboard.
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Other Veggies: I’ve grated in a carrot once. It was fine. Not amazing. But fine.
What to Serve with Sweet Potato Hash Browns?
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Fried or Poached Eggs: A runny yolk makes it feel like brunch, even on a Tuesday.
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Avocado: Basic? Maybe. Delicious? Absolutely.
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Hot Sauce or Salsa: For when you want a little kick.
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Greek Yogurt or Sour Cream: Adds cool creaminess.
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Leftover roasted veggies: Because why not?
Frequently Asked Questions:
Can I bake them instead of frying?
Technically, yes. Bake at 400°F for about 25 minutes, flipping halfway. But they won’t be quite as crispy. You’ll miss the sizzle. I always do.
Can I make the batter ahead of time?
You can prep it in the morning and keep it in the fridge for a few hours. Just give it a stir before frying.
Do I really have to squeeze out the moisture?
Honestly? Yes. Skip it and you’ll get soggy, sad little pancakes instead of crisp hash browns. I’ve learned the hard way.
If you’ve got one sweet potato, an egg, and a pan, you’ve got what you need for a solid win. These Sweet Potato Hash Browns aren’t just breakfast—they’re comfort. They’re that first bite that makes you sigh a little. That tiny joy in a weird, busy week.
Give them a go. Add cheese. Make ’em spicy. Top with a fried egg and pretend you’re at a brunch spot that charges $18 for this exact thing.
And when you try them? Come back and tell me. What’d you add? Did your kids like them? Did you eat them cold over the sink? I wanna hear it all.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sweet Potato Hash Browns
Ingredients
- 1 large sweet potato approximately 1¼ pounds, peeled
- 1 large egg
- ¼ cup all-purpose flour
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons vegetable oil for frying
Instructions
Prepare the Sweet Potato:
- Peel the sweet potato and grate it using the large holes of a box grater or the grating attachment of a food processor.
Remove Excess Moisture:
- Transfer the grated sweet potato to a colander or a clean dish towel. Press firmly with paper towels or squeeze manually to remove as much moisture as possible. This step ensures the hash browns will be crisp rather than soggy.
Combine Ingredients:
- In a large mixing bowl, combine the shredded sweet potato with the egg, flour, paprika, onion powder, salt, and black pepper. Stir thoroughly until all ingredients are evenly incorporated and the mixture holds together.
Heat the Oil:
- In a large cast iron skillet or heavy-bottomed frying pan, heat the vegetable oil over medium heat until shimmering but not smoking.
Form and Cook Hash Browns:
- Scoop approximately ⅓ cup of the sweet potato mixture and place it into the skillet. Gently press it down with a spatula to form a compact patty. Repeat with additional mixture, spacing each patty apart.
Pan-Fry Until Golden:
- Cook each side for 3 to 4 minutes, or until golden brown and crispy at the edges. Adjust the heat if necessary to prevent burning. Once cooked, transfer to a plate lined with paper towels to absorb any excess oil.
Serve Immediately:
- Serve hot, optionally garnished with fresh herbs, sour cream, or a fried egg.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
