I love these hash browns because they’re packed with flavor and nutrients while being easy to make. They crisp up beautifully thanks to a smart mix of ingredients and method, and the result is a golden-brown crust with a soft center. They’re healthier than traditional hash browns, versatile, and perfect for pairing with eggs, avocado, or even on their own with a bit of sour cream.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons vegetable oil (or any neutral oil like canola or avocado) 2 tablespoons grated onion 1 large sweet potato, peeled and coarsely grated 2 large eggs 1 tablespoon all-purpose flour ¼ teaspoon kosher salt Black pepper, to taste
Directions
Step 1: Prepare the sweet potatoes I start by coarsely grating the peeled sweet potato. Then I place the grated potato into a bowl of cold water, swirl it around, and drain it. This helps remove excess starch.
Next, I squeeze out as much moisture as possible using a clean kitchen towel. This step is key for crisp hash browns — wet potatoes will make them soggy.
Step 2: Make the hash brown mixture In a mixing bowl, I combine the grated sweet potato with the grated onion, eggs, flour, salt, and pepper. I stir everything together until it’s fully mixed into a thick, sticky batter.
Step 3: Fry the hash browns I heat oil in a large skillet over medium heat. Once hot, I scoop heaping tablespoons of the mixture into the pan, flattening each one gently with a spatula to form patties.
I let them cook for 3–4 minutes per side until they’re golden brown and crisp, flipping only once to avoid breaking them.
Step 4: Finish in the oven As I finish each batch, I transfer the hash browns to a baking sheet. Once all are ready, I bake them in a preheated 350°F (175°C) oven for 10–12 minutes. This ensures the centers are fully cooked and helps them crisp up even more.
Step 5: Serve and enjoy I serve these hot, right out of the oven, with a dollop of sour cream or Greek yogurt. They also go great with fried eggs or avocado for a balanced breakfast.
Servings and timing
Servings: 2–3 (makes about 6–8 small patties) Prep time: 15–20 minutes Cook time: 20–30 minutes Total time: 35–50 minutes
Variations
Gluten-free: I swap all-purpose flour with rice flour, almond flour, or cornstarch.
Vegan: I use 2 flax eggs (2 tablespoons flaxseed + 6 tablespoons water, rested for 15 minutes).
Spicy twist: I mix in a pinch of cayenne or chopped jalapeño for heat.
Cheesy version: I add a handful of shredded cheddar or parmesan to the batter for extra richness.
Extra veggie: I’ve mixed in finely grated zucchini (squeezed dry) or carrots to add color and texture.
Storage/Reheating
Keep fresh: I store leftovers in an airtight container in the fridge for up to 3 days. A paper towel inside the container helps keep them from getting soggy. Make ahead: I grate the sweet potato and onion the night before and store in a sealed container with a paper towel. I mix in the eggs and flour just before cooking. Reheat: I re-crisp them in a skillet with a bit of oil or in the air fryer at 375°F for 3–4 minutes.
FAQs
Why are my hash browns soggy?
The most common reason is too much moisture. I always squeeze the grated sweet potato really well before mixing to avoid this.
Can I bake instead of frying?
You can bake the hash browns entirely, but I find starting them in the skillet gives the best texture. If baking, spray them with oil and bake at 400°F for 25–30 minutes, flipping halfway through.
What oil is best for frying?
Any neutral oil works — I like using avocado or canola oil for their high smoke points. Butter or ghee adds flavor, but I watch them closely to prevent burning.
Can I freeze sweet potato hash browns?
Yes! I freeze cooked hash browns on a baking sheet, then store them in a bag or container. To reheat, I bake or air fry them straight from frozen.
What do I serve with them?
I like to serve mine with eggs, sliced avocado, or crispy bacon. They also pair well with sour cream, salsa, or a drizzle of hot sauce.
Conclusion
These Savory Sweet Potato Hash Browns are a crispy, golden twist on a breakfast classic. I love how they combine natural sweetness, just the right amount of spice, and that crave-worthy crunch. Whether I’m serving them alongside eggs or eating them on their own with a spoonful of sour cream, they always hit the spot — and once you master the technique, they’re easy to make anytime.
