Savory sweet potato hash browns are a delicious twist on the traditional breakfast favorite. With their crispy edges and tender centers, these hash browns bring out the natural sweetness of the sweet potatoes while balancing it with a touch of savory seasoning. Whether I serve them as a side dish or the main event, they never disappoint.
Why I Love This Recipe
I love how easy it is to whip up a batch of these hash browns with just a handful of pantry ingredients. The sweet potatoes cook beautifully, and the result is always golden and satisfying. They’re naturally gluten-free, vegetarian, and can be easily adapted to suit different dietary needs. Plus, they pair perfectly with eggs, avocado, or even a dollop of sour cream.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Sweet potatoes, peeled and grated
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Egg
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All-purpose flour or almond flour
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Onion, finely chopped or grated
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Garlic powder
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Salt
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Black pepper
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Olive oil or any neutral oil for frying
Directions
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I start by peeling and grating the sweet potatoes, then place them in a clean kitchen towel and squeeze out the excess moisture. This step helps ensure the hash browns get crispy.
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In a mixing bowl, I combine the grated sweet potatoes, egg, flour, onion, garlic powder, salt, and pepper until everything is well mixed.
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I heat a few tablespoons of oil in a skillet over medium heat. Once hot, I scoop a portion of the mixture into the pan and press it down gently into a flat patty.
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I cook each hash brown for about 3–4 minutes per side, or until they’re golden brown and crispy on both sides.
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Once done, I transfer them to a paper towel-lined plate to drain any excess oil, then serve warm.
Servings and timing
This recipe makes about 4 servings and takes roughly 25–30 minutes to prepare and cook. It’s a great option for a quick breakfast or a hearty brunch dish.
Variations
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I sometimes add chopped green onions or herbs like parsley for an extra pop of flavor.
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For a spicy kick, I mix in a pinch of cayenne pepper or red pepper flakes.
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I occasionally substitute the flour with chickpea flour to make it gluten-free and a bit more protein-packed.
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Adding a bit of shredded cheese into the mix makes the hash browns even richer and crispier.
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For a vegan version, I skip the egg and use a flaxseed meal and water mixture instead.
storage/reheating
To store leftovers, I keep the cooked hash browns in an airtight container in the fridge for up to 3 days. For reheating, I like to use a skillet over medium heat to restore their crispiness. They can also be reheated in the oven at 375°F for about 10 minutes. I avoid microwaving as it tends to make them soggy.
FAQs
How do I keep sweet potato hash browns from falling apart?
I make sure to squeeze out as much moisture as possible from the grated sweet potatoes and include a binding agent like egg and a bit of flour to hold everything together.
Can I make these ahead of time?
Yes, I often prepare the mixture ahead and keep it in the fridge for up to 24 hours. I just give it a quick stir before cooking.
Are sweet potato hash browns healthier than regular hash browns?
Sweet potatoes offer more fiber and nutrients like vitamin A, making them a healthier alternative, depending on the preparation.
Can I bake sweet potato hash browns instead of frying?
Absolutely. I form them into patties, place them on a greased baking sheet, and bake at 400°F for 20–25 minutes, flipping halfway through.
What should I serve with sweet potato hash browns?
I usually serve them with eggs, avocado slices, or sautéed greens for a complete meal. They also work great as a side for lunch or dinner plates.
Conclusion
Savory sweet potato hash browns are a simple, tasty, and versatile dish that always hits the spot. I love how customizable they are and how easily they come together for a quick, hearty meal. Whether I make them for breakfast or a comforting side dish, they’re a go-to favorite in my kitchen.
Print
Savory Sweet Potato Hash Browns
- Total Time: 25–30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Savory sweet potato hash browns are a crispy, golden breakfast or brunch treat that balance the natural sweetness of sweet potatoes with savory seasonings. Easy to make and highly customizable, they pair well with eggs, avocado, or sour cream.
Ingredients
2 medium sweet potatoes, peeled and grated
1 large egg
2 tablespoons all-purpose flour or almond flour
1/4 cup onion, finely chopped or grated
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2–3 tablespoons olive oil or neutral oil for frying
Instructions
- Peel and grate the sweet potatoes. Place them in a clean kitchen towel and squeeze out as much moisture as possible.
- In a mixing bowl, combine the grated sweet potatoes, egg, flour, onion, garlic powder, salt, and black pepper. Mix until well combined.
- Heat oil in a skillet over medium heat.
- Scoop a portion of the mixture into the pan and flatten gently into a patty.
- Cook each side for 3–4 minutes or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve warm with your choice of toppings.
Notes
For added flavor, mix in herbs like parsley or green onions.
Add cayenne or red pepper flakes for a spicy version.
Use chickpea flour for a gluten-free and protein-rich option.
For a vegan version, replace the egg with a flaxseed meal and water mixture.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet or oven for best texture; avoid microwaving.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
