Try making these delicious crispy sweet potato hash browns for something different and tasty! Hash browns are always easy to make and the perfect breakfast addition!
A Breakfast Favorite
We love these!
Sweet potato hashbrowns come out crisp on the outside and tender inside. They just need a handful of ingredients (that I always have on hand). These are finished in the oven so it’s easy to make a big batch for a crowd. Hashbrowns can be made ahead of time on the weekend and refrigerated for breakfasts throughout the week.
Ingredients
This recipe needs just a handful of ingredients
Sweet Potatoes are the base and we shred them with a box grater. Onion is a flavorful addition and again, use the box grater. Onion powder (or even green onions) can be substituted. Eggs & Flour A couple of eggs and a small spoonful of flour bind these so they hold together. Add salt (or seasoned salt), pepper and your favorites seasonings.
How to Make Sweet Potato Hash Browns
To make these you’ll shred the potatoes on a box grater and place in a bowl of very cold water. Drain very well and season per recipe below.
Fry & Bake
When making hashbrowns, it can be difficult to get the perfect browned crust and soft potatoes since they can burn easily. The solution is a quick brown in the pan and finishing these in the oven. Perfect results every time and a great way to feed a family since a whole pan of hashbrowns finishes cooking at once! Serve with sausage patties and poached eggs!
Soaking potatoes in cold water removes the starches (we do this with roasted potatoes and french fries too). In this recipe, it keeps the potatoes from being gummy. Once they’re finished soaking, drain them well and give them a little squeeze to remove as much water as possible.
Variations
Sweet potato hash browns can also be made into crispy potato waffles, just fry them up in a waffle iron! Add in some crumbled bacon from the oven or air fryer! If there are leftovers, sweet potato hash browns taste great mixed into breakfast strata or casserole.
Tips for Crispy Hash Browns
Use an oil with a high smoke point, we prefer vegetable oil. Make sure the oil is well heated before adding the sweet potatoes to the pan. A cast-iron skillet is a great tool for making crispy hash browns (but not required). Finishing the potatoes in the oven ensures a perfectly crisp exterior while being soft inside.
Leftovers
Sweet potato hash browns will keep in the refrigerator for up to four days or in the freezer for up to four months. Reheat in the oven or air fryer. You can reheat in the microwave but they won’t be crisp. Store in an airtight container.
More Hash Brown Favorites
Potato Pancakes – the perfect side dish Corned Beef Hash – a great way to use leftovers Hashbrown Breakfast Casserole – a make-ahead dish Air Fryer Home Fries – crispy & delicious Sweet Potato Hash – with ham & eggs
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