These Sweet Potato Hash Browns are a 2-ingredient recipe that is budget friendly and perfect for a quick breakfast, brunch, or snack option. A fun take on regular hash browns, they’re naturally gluten free, and easily made vegan, they’re also easily customizable and go great with all your favorite breakfast (and dinner) foods.
Why This Sweet Potato Hash Browns Recipe Works
- With only two ingredients and quick to make, these sweet potato hash browns are budget friendly and ideal for busy mornings or weekends.
- Sweet potatoes caramelize beautifully in the skillet which creates crispy edges and soft, tender centers.
- Sweet potato hashbrowns cook in minutes which makes it perfect for quick breakfasts, brunches, meal prep, or snacks.
- Naturally gluten free and easy to customize with spices, herbs or toppings.
- Works with any type of skillet including stainless, nonstick, or cast-iron skillet.
- The perfect accompaniment to any breakfast option, and a great switch from regular potatoes. (They also make a great dinnertime side!)
Ingredients for Sweet Potato Hash Browns
You only need a couple of simple ingredients for these fast and delicious hash browns.
Sweet Potato – Shredded. You can use orange, white or purple sweet potatoes. All varieties work.
Butter – Substitute with plant-based butter, olive oil, coconut oil, or avocado oil to keep the recipe dairy free.
Salt – Optional. You can also use seasoning blends such as garlic salt, Cajun seasoning, Everything Bagel seasoning or smoked paprika to give your hash browns extra flavor.
How to Make Crispy Sweet Potato Hash Browns
Shred potatoes and squeeze any water from them. Set aside.
Melt the butter in a hot skillet over medium heat.
Add the shredded sweet potatoes and pat it down into a half-inch layer with the back of a spatula.
Let cook for 4 minutes, then flip, flatten again, and cook for another 4 minutes, or until potatoes are browned and cooked through and tender.
Sprinkle with salt (if desired) and serve.
Recipe Notes and Tips
- Patting the shredded potatoes dry with paper towels or clean kitchen towel removes excess moisture which helps with browning.
- Do not overcrowd the skillet. A nice, even layer is the key for crisp hash browns.
- For extra crispiness, cook one minute longer on each side.
- A food processor with a shredding blade or grater attachment works faster than a box grater.
- These reheat well in the air fryer for two to three minutes.
- Substitute the sweet potatoes with shredded russet potatoes if you want a more classic hash brown.
Can I Bake These Instead Of Pan Frying?
Yes! These can be baked instead of fried. I’ve adjusted the recipe directions here for baking your hash browns in the oven.
Step 1.
Preheat oven to 425 degrees F and line a baking sheet with parchment.
Step 2.
Squeeze out moisture from the shredded sweet potato. This step keeps them from steaming in the oven.
Step 3.
Melt the butter and toss with the shredded sweet potato.
Step 4.
Form into patties or spread into a thin layer on a sheet pan
Step 5.
Bake at 425°F for 15 minutes. Flip or gently stir. Bake for another 10-15 minutes, until browned and crisp at the edges.
Flavor Variations and Ideas
- Add diced onions or scallions for extra flavor.
- Mix some shredded cheese into the hash browns during the last minute or 2 of cooking.
- Use the previous two suggestions, add some chopped, cooked bacon into the mix, and make sweet potato loaded hash browns!
- Sprinkle the cooked sweet potatoes with a little cinnamon for a sweet option or add chili flakes, cayenne, or chipotle powder for some heat.
- Stir in chopped fresh herbs like parsley or thyme.
What to Serve with Sweet Potato Hash Browns
- These hash browns go great with any style of eggs, breakfast sandwiches, pancakes or French toast.
- Sausage, bacon, or fried leftover ham.
- Top with a dollop of sour cream or Greek yogurt (and a dash of cinnamon!).
- This isn’t just a breakfast recipe, these make a great dinnertime side dish and go with just about everything!
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to four days. Allow them.
Reheat refrigerated leftovers in a skillet or air fryer to crisp them back up.
You can also freeze cooked hash browns for up to two months. They’re great for pre-portion breakfast options. Reheat straight from frozen in a hot skillet.
FAQs
You can use frozen, pre-shredded potatoes for this recipe. Just be mindful of the excess moisture. Thaw the shredded potatoes on a plate at room temp or in the microwave for 20-30 seconds, then squeeze out all the excess moisture you can. Then simply follow the recipe directions as written.
Your hash browns can be soggy for a couple reasons. Either there’s still too much moisture in the sweet potatoes when you’re cooking them, the pan was too overcrowded and steaming instead of crisping, or you didn’t let them sit long enough to crisp and caramelize before moving them around.
You don’t need to peel the potato for this recipe, but I do recommend giving it a good scrub before shredding if you don’t peel it.
More Sweet Potato Recipes to Try
- Sweet Potato Casserole
- Crispy Roasted Sweet Potatoes
- Stuffed Mexican Sweet Potatoes
- Perfect Instant Pot Sweet Potatoes
2-Ingredient Sweet Potato Hash Browns
Ingredients
- 2 Tbsp butter
- 1 sweet potato shredded
- 1 tsp salt optional
Instructions
- Melt butter in a hot skillet over medium heat. Add shredded sweet potato and pat into a half-inch layer with a spatula. Let cook for 4 minutes, then flip, and flatten again.
- Cook for 4 minutes, or until potatoes are browned and cooked through and tender. Sprinkle with salt (if desired). Serve warm!
Notes
- Patting the shredded potatoes dry with paper towels or clean kitchen towel removes excess moisture which helps with browning.
- Do not overcrowd the skillet. A nice, even layer is the key for crisp hash browns.
- For extra crispiness, cook one minute longer on each side.
- A food processor with a shredding blade or grater attachment works faster than a box grater.
- These reheat well in the air fryer for two to three minutes.
- Substitute the sweet potatoes with shredded russet potatoes if you want a more classic hash brown.
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