Crispy on the outside and soft on the inside, these savory sweet potato hash browns are my go-to when I want a flavorful and satisfying breakfast side. They’re the perfect blend of hearty texture and warm, spiced flavor, pairing beautifully with eggs, bacon, or even as a veggie-forward snack.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 large sweet potato, peeled and coarsely grated (about 3½ cups)
2 tablespoons grated onion
2 large eggs
1 tablespoon all-purpose flour
¼ teaspoon kosher salt (to taste)
2 tablespoons vegetable oil (or neutral oil for frying)
Freshly ground black pepper, to taste
Directions
I preheat my oven to 350°F (175°C).
I start by grating the sweet potato and placing it in a bowl of cold water. After draining, I gently squeeze out the excess moisture using a clean kitchen towel.
In a medium bowl, I combine the grated sweet potato, onion, eggs, flour, salt, and black pepper, mixing everything until it’s fully incorporated.
I heat the oil in a large skillet over medium heat.
Using a spoon, I scoop heaping tablespoons of the mixture into the hot skillet, flattening each mound gently with a spatula to form patties.
I cook each side for 3–4 minutes until golden brown, then flip and repeat.
Once browned, I transfer the hash browns to a baking sheet and bake them for 10–12 minutes to ensure they cook through and stay crispy.
I serve them hot alongside my favorite breakfast dishes like eggs or sautéed greens.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cooking Time: 22 minutes
Total Time: 37 minutes
Calories: 180 kcal per serving
Variations
I sometimes add a pinch of smoked paprika or chili flakes to the mix for extra flavor.
For a herby version, I toss in chopped parsley or chives.
When I want more protein, I top them with a poached egg or Greek yogurt.
To make them gluten-free, I substitute the all-purpose flour with a gluten-free alternative like rice flour or chickpea flour.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I’m ready to reheat, I pop them in the oven at 350°F for about 8–10 minutes to bring back their crispiness. They can also be reheated in a skillet over low heat, flipping occasionally. I don’t recommend microwaving, as it can make them soggy.
FAQs
How do I keep the hash browns crispy?
I make sure to squeeze out as much moisture as possible from the grated sweet potatoes before cooking. Baking them after pan-frying also helps them stay crisp.
Can I make these in advance?
Yes, I often prep the mixture ahead and store it in the fridge (covered) for up to a day before cooking. I can also fully cook and reheat them later in the oven.
Are these hash browns gluten-free?
As written, the recipe uses all-purpose flour, but I can easily make them gluten-free by swapping it with a gluten-free flour like almond, rice, or chickpea flour.
What can I serve these with?
I usually serve them with eggs, avocado slices, or sautéed spinach. They’re also great next to a tofu scramble or yogurt if I’m keeping it vegetarian.
Can I use white potatoes instead?
Yes, I can substitute white potatoes, but the flavor will be less sweet. I just make sure to follow the same steps to remove excess moisture.
Conclusion
These savory sweet potato hash browns bring something special to any breakfast or brunch spread. I love how simple they are to make, and how versatile they can be. Whether I’m serving them fresh out of the oven or reheating them during the week, they always hit the spot.
📖 Recipe:
Savory Sweet Potato Hash Browns
- Total Time: 37 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Crispy on the outside and soft on the inside, these savory sweet potato hash browns are a flavorful, satisfying, and slightly lighter breakfast side that's perfect for pairing with eggs or veggies.
Ingredients
1 large sweet potato, peeled and coarsely grated (about 3½ cups)
2 tablespoons grated onion
2 large eggs
1 tablespoon all-purpose flour
¼ teaspoon kosher salt (to taste)
Freshly ground black pepper, to taste
2 tablespoons vegetable oil (or neutral oil for frying)
Instructions
- Preheat the oven to 350°F (175°C).
- Grate the sweet potato and place it in a bowl of cold water. Drain and gently squeeze out excess moisture using a clean kitchen towel.
- In a medium bowl, combine grated sweet potato, onion, eggs, flour, salt, and black pepper. Mix until well incorporated.
- Heat oil in a large skillet over medium heat.
- Scoop heaping tablespoons of the mixture into the skillet and flatten gently with a spatula to form patties.
- Cook each patty for 3–4 minutes per side until golden brown.
- Transfer the browned hash browns to a baking sheet and bake for 10–12 minutes to finish cooking and enhance crispiness.
- Serve hot with your favorite breakfast sides.
Notes
Add smoked paprika or chili flakes for extra flavor.
Toss in chopped parsley or chives for a herby version.
Top with poached eggs or Greek yogurt for more protein.
Use gluten-free flour alternatives like rice or chickpea flour for a gluten-free version.
Store leftovers in an airtight container for up to 3 days and reheat in the oven or skillet.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Pan-Fried, Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg
