Sweet Potato Hash Browns

These sweet potato hash browns are a delicious twist on the breakfast classic! Shredded sweet potatoes are mixed with onions, eggs, and seasonings, then baked until crispy on the outside and fluffy inside. Seriously, these hashbrowns are so easy to make and so tasty.

The Best Sweet Potato Hash Browns

There's nothing like hot and crispy hash browns to start your day off right. While classic potato hash browns will always have a place in my heart, I've been experimenting lately with using sweet potatoes in their place, and let me tell you, they are simply divine. 

Sweet potatoes are naturally sweet, so they add a lovely depth of flavor to these crispy hash browns. They also give this breakfast classic a beautiful orange hue, and if you top them with some sour cream and chopped green onions, you have a side dish bound to elevate any brunch or breakfast spread!

Oh, and since sweet potatoes are loaded with complex carbs, fiber, and vitamins A and C, they'll fuel you up for a busy morning without weighing you down.

I love pairing them with this Jimmy Dean breakfast sausage and some eggs for a complete breakfast. But these shredded sweet potato hash browns are a fantastic side dish to make for dinner too. They're especially tasty paired with something like these Italian chicken cutlets.

Ingredients

• Sweet potato- a large one peeled.
• Onion- finely grated using a box grater. Adds so much flavor to the hash.
• Eggs- two large ones.
• Flour- all-purpose flour works best.
• Salt and pepper- for some more flavor.
• Oil- use a neutral one like vegetable oil or extra virgin olive oil
• Sour cream and green onion- optional topping.

Grab some extra sweet potatoes from the store to make some more of our sweet potato recipes, like this sweet potato cobbler, old fashioned sweet potato pie, sweet potato muffins, and sweet potato pound cake.

How To Make Sweet Potato Hash Browns

This sweet potato hash requires only a few minutes of prep work, and the recipe is made in just 5 simple and easy steps.

With that said, unlike regular hash browns, these sweet potato hash browns are finished off in the oven. This gives them a chance to cook through and get nice and crispy on the outside while staying fluffy on the inside. It also means you need less oil compared to the conventional way of frying hash browns.

Step 1: Prep Work

First things first, preheat your oven to 350°F (180°C). You can also use your air fryer, but depending on how big it is, you may have to cook the hash browns in batches. Either way, preheat your cooking vessel of choice and get all of your ingredients out and ready to go.

Step 2: Combine The ingredients

Now grate the sweet potatoes using a box cheese grater or the grating attachment on your food processor. For what it's worth, I like to use the large holes for this, so the shreds are a bit thicker, but you can certainly use the smaller holes for your grated sweet potato just as well.

Next, finely chop - or grate - your onion. Then, whisk your eggs in a large bowl and add in the shredded sweet potato, onion, flour, salt, and pepper. Lastly, mix everything together until it's fully combined.

Step 3: Brown the sweet potato patties

Before baking these sweet potato hash browns, we're going to brown them quickly in a non-stick skillet. The reason for this is two-fold. First, pan-frying them creates a flavorful crust. Secondly, and more importantly, it helps to bind the mix together. This ensures the sweet potato hash browns don't fall apart when you transfer them to the baking sheet.

So, heat a non-stick skillet over medium heat and add a tablespoon or two of oil. Swirl the pan to coat it in the oil and then drop the sweet potato mixture in by the tablespoonful. Use a spatula to flatten each one into a patty. You should be able to fit 4 or 5 hash browns in the pan at a time. Now, cook them for 3 to 4 minutes per side until they're nicely browned and crispy.

Step 4: Bake the sweet potato hash browns

So, after the sweet potato hash browns are crisp, carefully transfer them to the prepared baking sheet and bake for about 15 minutes - or until they're extra crispy.

Step 5: Serve

Once the hash browns are cooked, transfer them to a serving plate and top immediately with sour cream and green onions. You can also serve them with this  McDonalds breakfast sauce, salsa, ketchup, BBQ sauce, or honey mustard. Enjoy!

Serving Suggestions

These sweet potato hash browns pair well with so many different types of food. Still, there's something so special about having them in the morning alongside other breakfast favorites. Here are some of my favorite things to eat with them:

• Homemade Egg McMuffin
• Sourdough French Toast
• McDonalds Steak Bagel
• McDonalds breakfast Burritos
• Million dollar bacon
• Air fryer ham steaks

How To Store and Reheat These Sweet Potato Hash Browns

Store any leftovers in an airtight container in the fridge for up to 5 days. Just let them cool down to room temperature before storing them in an airtight container or sealed bag.

To keep them for longer, you can freeze them for up to 3 months. Just freeze them on a sheet pan first, then transfer them to a freezer bag once they're frozen. This will help them not stick together.

I prefer reheating them in the air fryer, but they reheat really well in the oven - or skillet - as well. If you're using the air fryer or oven, 350°F for about 5 minutes should do. And if you're using a skillet, heat them over medium heat for about 3 minutes or medium-high heat for a minute or two until warmed. Of course, you can microwave them if you're in a rush, but they won't be as crispy.

More Delicious Recipes

• Sweet corn cake
• Oven hash browns
• Ruth Chris sweet potato casserole
• Sweet potato patties
• Cheesy mashed potatoes
• Red skin mashed potatoes
• Twice baked mashed potatoes