Win at breakfast with these quick and easy Sweet Potato Hashbrowns seasoned with cinnamon and chili powder for a delicious sweet-and-spicy combo.
This simple sweet potato hash is one of the easiest, tastiest ways to enjoy sweet potatoes for breakfast or brunch. It’s fast to prepare, Whole30-friendly if you use coconut oil, and full of flavor thanks to a balanced mix of cinnamon and chili powder. The contrast of warm cinnamon with a hint of heat makes these hashbrowns a satisfying side or a base for eggs and avocado.
To make the hashbrowns: peel and grate the sweet potatoes, then squeeze out as much moisture as possible with a clean towel or paper towels. Drying the shredded potatoes well is key to achieving a crispy exterior. Heat coconut oil or grass-fed butter in a skillet, sauté some chopped onion briefly, then add the dried sweet potato shreds. Season with sea salt, black pepper, a touch of cinnamon, and a little chili powder. Let the potatoes sit in the skillet without stirring so they can brown on one side, then flip and brown the other side. In about 10–15 minutes you’ll have golden, flavorful hashbrowns ready to serve.
These hashbrowns pair beautifully with a fried or poached egg and sliced avocado for a complete breakfast. If you prefer, form the cooked shredded potatoes into patties and fry them briefly on both sides for crispier hash brown cakes. You can also layer the cooked mixture into a casserole dish, top with additional vegetables or cooked sausage, and bake for an easy family-style breakfast bake.
I often make this when I’m short on time in the mornings. I still work full-time outside of blogging, so quick, nourishing breakfasts are essential for my routine. If you’re not a morning person either, this recipe is a great go-to: it cooks quickly, uses minimal ingredients, and scales easily.
If you make these Easy Sweet Potato Hashbrowns, I’d love to see your version—tag me on Instagram with the hashtag #eatyourselfskinny and leave a review if you enjoyed the recipe!
Easy Sweet Potato Hashbrowns
Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 2
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
- Peel and shred the sweet potatoes using a box grater or food processor. Place the shredded potatoes in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much water as possible. Pat them dry.
- Heat the butter or coconut oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 1–2 minutes until it begins to soften.
- Add the shredded sweet potatoes to the skillet and season with sea salt, black pepper, cinnamon, and chili powder. Press the shredded potatoes into an even layer and allow them to cook undisturbed for 5–8 minutes so the bottom can brown and crisp.
- Use a spatula to flip sections or the whole mass and cook the other side for about 5 more minutes, until nicely browned and cooked through. Taste and adjust seasoning if needed.
- Serve immediately with a fried egg, sliced avocado, or your favorite breakfast sides. Enjoy!
Notes & Tips
- Drying the shredded sweet potato thoroughly is essential for crispiness. Excess moisture steams the potatoes rather than browning them.
- For extra crispy hashbrowns, divide the mixture into patties and press each into a hot skillet with a little more oil, cooking until both sides are golden.
- Use coconut oil to keep the recipe Whole30-compliant; butter works well for richer flavor if you aren’t following Whole30.
- Make ahead: cook the hashbrowns, cool, and store in the refrigerator for up to 3 days. Reheat in a skillet to restore crispness instead of microwaving.
- Seasoning variations: try smoked paprika instead of chili powder for a smoky twist, or add chopped bell pepper, garlic powder, or fresh herbs to change the flavor profile.
Nutrition
Serving: 1/2 recipe | Calories: 232 kcal | Carbohydrates: 29.7 g | Protein: 2.1 g | Fat: 11.1 g | Saturated Fat: 6.8 g | Sodium: 655.6 mg | Fiber: 4.3 g | Sugar: 6.6 g
Nutrition information is automatically calculated and should be used as an approximation.