Crispy Sweet Potato Hash Browns
These Crispy Sweet Potato Hash Browns are the perfect mix of sweet and savory — golden, crunchy edges with soft, tender centers. Made from simple, wholesome ingredients, they’re naturally gluten-free, nutrient-packed, and ready in minutes. Perfect for breakfast, brunch, or even as a healthy side dish!
Ingredients
- Main Ingredients
- 2 medium sweet potatoes peeled and grated
- 1 egg or 1 flax egg for vegan option
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika or garlic powder
- 2 –3 tablespoons olive oil or avocado oil
- Optional Add-Ins
- Finely chopped onion or green onion
- Shredded cheese
- Chili flakes for spice
Instructions
- Prep the Sweet Potatoes
- Peel and grate the sweet potatoes using a box grater or food processor.
- Use a clean kitchen towel to squeeze out as much moisture as possible for crispier hash browns.
- Mix It All Together
- In a bowl, combine grated sweet potatoes, egg, salt, pepper, and seasoning.
- Mix until everything is evenly coated. Add onions or herbs if desired.
- Cook Until Golden
- Heat oil in a large skillet over medium-high heat.
- Form small patties from the mixture and place them in the pan. Flatten slightly.
- Cook for 3–4 minutes per side until golden brown and crisp.
- Avoid overcrowding the pan for even browning.
- Serve & Enjoy
- Transfer to a paper towel to drain excess oil.
- Serve warm with eggs, avocado, Greek yogurt, or your favorite sauce.
Notes
- Drain well to avoid soggy hash browns.
- Cook in batches for even crispiness.
- Use medium-high heat for that perfect sizzle.
- Add 1 tsp cornstarch for extra crunch if desired.