Crispy Sweet Potato Hash Browns Recipe

Easy Sweet Potato Hashbrowns

Ingredients

• 2 sweet potatoes, peeled and grated
• 1/2 onion, chopped
• 3 Tbsp butter or coconut oil
• 1/2 tsp sea salt
• 1/4 tsp cinnamon
• 1/4 tsp chili powder
• Pinch of ground black pepper

Instructions

1. Peel and shred the sweet potatoes using a box grater or food processor. Transfer the shredded potato to a clean towel or several layers of paper towel and squeeze firmly to remove as much moisture as possible. Pat dry.
2. Heat the butter or coconut oil in a large skillet over medium-high heat. When the fat is hot, add the chopped onion and sauté for 1–2 minutes until fragrant and slightly softened.
3. Add the shredded sweet potatoes to the skillet and season with sea salt, cinnamon, chili powder, and a pinch of black pepper. Press the mixture into an even layer and let it cook undisturbed for 5–8 minutes so the bottom can brown and crisp—resist stirring too soon, as mixing will stop the browning.
4. Use a spatula to flip sections of the hashbrowns and continue to cook the other side for another 4–6 minutes until cooked through and golden. Taste and adjust seasoning if needed.
5. Serve immediately with a fried or poached egg, slices of avocado, a squeeze of lime, or your favorite breakfast accompaniments.

Notes and Tips

• Drying the shredded sweet potato is key: excess moisture prevents crisping. Use a clean kitchen towel or paper towels and squeeze well.
• Try using a cast-iron skillet for the best sear and crisp edges; a nonstick pan works fine if you prefer easier flipping and cleanup.
• If you want individual patties, form the shredded mixture into rounds in the skillet and press to compact before cooking. This creates handheld hash brown cakes.
• For Whole30 or dairy-free versions, choose coconut oil. For a richer flavor, use grass-fed butter.
• Adjust the cinnamon and chili powder to taste. The cinnamon complements the natural sweetness, while a touch of chili adds warmth—start small and increase if you like more heat.

Variations

Make this recipe your own by adding finely chopped bell pepper, a handful of fresh herbs like parsley or cilantro at the end, or a sprinkling of smoked paprika for a smoky twist. You can also mix in cooked bacon or crumbled sausage if you’re not keeping it vegetarian. Leftovers can be transformed into a breakfast bowl with reheated beans, greens, or a fresh salsa on top.

Storage

Cool any leftovers to room temperature, then store in an airtight container in the refrigerator for a few days. Reheat gently in a skillet to revive the crisp texture rather than microwaving, which can make them soft.

Nutrition