I’ve always been on the hunt for easy and delicious breakfast ideas, and these savory sweet potato hash browns are a fantastic addition to my repertoire. Finding a way to get my kids to enjoy sweet potatoes was initially a challenge, but this recipe won them over! It’s a delightful twist on traditional hash browns that’s both satisfying and simple to whip up, even on those groggy mornings. Plus, they pair beautifully with just about anything. If you’re loving sweet potato recipes as much as I am, make sure to check out my honey sweet potato summer salad!
Why you’ll love this recipe
These savory sweet potato hash browns are a versatile dish that works for breakfast, lunch, or even as a dinner side. They’re crispy on the outside and tender on the inside, with just the right amount of seasoning. Whether you’re serving them with eggs or enjoying them on their own, they’re sure to be a hit. And did I mention they’re super easy to make with ingredients you probably already have at home?
Ingredients
- 2 tbsp vegetable oil
- 2 tbsp grated onion
- 1 large sweet potato, peeled
- 2 large eggs
- 1 tbsp all-purpose flour
- 1/4 tsp kosher salt
Step-by-step instructions
Prepare the potatoes
- Preheat your ovento 350°F (175°C).
- Coarsely grate the sweet potatousing a box grater or a food processor. After grating, place the potato into a bowl of cold water. This step helps remove excess starch, ensuring a crispier finish. Swirl it around and then drain.
- Squeeze out excess moisturefrom the potato using a clean kitchen towel or paper towels. Removing the moisture is key if you want that perfect crispy texture.
Mix the ingredients
- In a medium bowl,combine the prepped potatowith the finely chopped onion, eggs, flour, and salt. Mix everything together until it’s all well incorporated.
Cook the patties
Heat oil in a large skilletover medium heat. Once the oil is hot, scoop heaping tablespoons of the potato mixture onto the pan.
Flatten the heapsgently with a spatula to form round patties. Cook them for about 3–4 minutes on one side until lightly browned. Flip and cook an additional 3–4 minutes until the other side is browned too.
Once they’re browned nicely on both sides,transfer the hash browns to a baking sheet.
Final bake
- Bake in the preheated ovenfor 10–12 minutes to ensure they’re cooked through and crispy all over.
Recipe tips & variations
- Spice things up:Add a dash of smoked paprika or some chopped fresh herbs like rosemary for extra flavor.
- Make it cheesy:Sprinkle some grated cheddar or parmesan cheese over the top before baking.
- Go gluten-free:Substitute the flour with a gluten-free alternative like almond flour or cornstarch.
Experiment a little with these ideas! Sometimes my experiments end up as happy accidents, sometimes not – but that’s the joy of cooking.
Storage & reheating
To store these hash browns, let them cool completely and then place them in an airtight container. They’ll keep in the fridge for up to 3 days. For reheating, pop them in the oven at 350°F (175°C) for about 10 minutes, or until they’re heated through and crispy again. Avoid microwaving them if you want to maintain that perfect crunch!
FAQs
Can I make these hash browns ahead of time?
Yes, you can prepare the potato mixture ahead of time and store it in the fridge. Just fry them fresh when you’re ready to eat!
What’s the best oil to use in this recipe?
I find vegetable oil gives the best crispiness. However, you can also use canola or sunflower oil.
Can I freeze the cooked hash browns?
Absolutely! Allow them to cool completely before freezing. To reheat, bake directly from frozen at 350°F (175°C) until they’re hot and crispy.
Are sweet potato hash browns healthy?
They’re a healthier alternative to traditional hash browns, packed with more fiber and vitamin A. Plus, they’re gluten-free with the right flour
Recipes you may like
If you enjoyed making these hash browns, you might also love my white sweet potatoes crispy roasted guide, butternut squash and sweet potato recipes, and the honey sweet potato summer salad. Each one is a delicious spin that’s sure to wow your family and friends.
Here’s to more mornings filled with savory sweet potato hash browns and all the deliciousness they bring!
Savory Sweet Potato Hash Browns
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free (with modifications)
Description
Easy and delicious savory sweet potato hash browns that are crispy on the outside and tender on the inside.
Ingredients
- 2 tbsp vegetable oil
- 2 tbsp grated onion
- 1 large sweet potato, peeled
- 2 large eggs
- 1 tbsp all-purpose flour
- 1/4 tsp kosher salt
Instructions
Preheat your oven to 350°F (175°C).
Coarsely grate the sweet potato using a box grater or a food processor. After grating, place the potato into a bowl of cold water. This step helps remove excess starch, ensuring a crispier finish. Swirl it around and then drain.
Squeeze out excess moisture from the potato using a clean kitchen towel or paper towels. Removing the moisture is key if you want that perfect crispy texture.
In a medium bowl, combine the prepped potato with the finely chopped onion, eggs, flour, and salt. Mix everything together until it’s all well incorporated.
Heat oil in a large skillet over medium heat. Once the oil is hot, scoop heaping tablespoons of the potato mixture onto the pan.
Flatten the heaps gently with a spatula to form round patties. Cook them for about 3–4 minutes on one side until lightly browned. Flip and cook an additional 3–4 minutes until the other side is browned too.
Once they’re browned nicely on both sides, transfer the hash browns to a baking sheet.
Bake in the preheated oven for 10–12 minutes to ensure they’re cooked through and crispy all over.
Notes
- Spice things up: Add a dash of smoked paprika or some chopped fresh herbs like rosemary for extra flavor.
- Make it cheesy: Sprinkle some grated cheddar or parmesan cheese over the top before baking.
- Go gluten-free: Substitute the flour with a gluten-free alternative like almond flour or cornstarch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking and Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg