Savory Sweet Potato Hash Browns

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Growing up, sweet potatoes only showed up on our table as a marshmallow-topped casserole at Thanksgiving. It wasn’t until I started cooking for myself that I discovered you could do so much more with them. My first attempt at sweet potato hash browns was a mushy disaster – I treated them exactly like regular potatoes, and boy, was that a mistake.

That’s because sweet potatoes need a different approach than their white potato cousins. They’ve got more moisture and natural sugars, which means a few extra steps make all the difference. Once I learned the right method, these crispy breakfast treats became a regular at our house – and they’re actually easier to make than you might think.

What Kind of Sweet Potato Should I Use?

For hash browns, you’ll want to look for the orange-fleshed sweet potatoes (sometimes labeled as yams in U.S. grocery stores), which have a naturally sweet flavor and become nice and crispy when cooked properly. The most common variety you’ll find is the Beauregard sweet potato, and it works perfectly for this recipe. When shopping, pick sweet potatoes that feel firm and heavy for their size, with smooth, unblemished skin. Try to choose ones that are roughly the same size – about 5-6 inches long is ideal – which helps ensure even cooking. If you’re stuck between using fresh or old sweet potatoes, go for the fresh ones, as older sweet potatoes can be a bit too starchy and won’t crisp up as nicely.

Options for Substitutions

This recipe is pretty simple, but there’s still room for some smart swaps if you need them:

• Sweet potato: While sweet potatoes give this dish its signature taste, you can use regular potatoes or even a mix of both. Butternut squash works too, but you’ll need to squeeze out extra moisture after grating.
• Plain flour: Feel free to use gluten-free flour, rice flour, or cornstarch instead. For keto-friendly version, try almond flour or coconut flour, but reduce to 2 teaspoons as they absorb more moisture.
• Eggs: For a vegan version, try using 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 15 minutes). Just note that they might not bind quite as well as regular eggs.
• Vegetable oil: Any neutral cooking oil works here – try canola, avocado, or even coconut oil. Butter or ghee are good options too, just watch the heat as they can brown faster.
• Grated onion: Out of fresh onion? Use 1 tablespoon of onion powder instead. Green onions work too – use about ¼ cup finely chopped.

Watch Out for These Mistakes While Cooking

The biggest challenge when making sweet potato hash browns is dealing with excess moisture – failing to remove it will leave you with soggy results instead of crispy goodness. After grating your sweet potatoes, make sure to squeeze out as much liquid as possible using a clean kitchen towel or several layers of cheesecloth.

Another common mistake is overcrowding the pan, which causes the hash browns to steam rather than crisp up – work in batches if needed and give each portion enough space to develop that golden-brown crust.

Temperature control is crucial – cooking on too high heat will burn the outside while leaving the inside raw, so maintain a medium heat and resist the urge to flip the hash browns too early (wait until you see the edges turning golden brown, usually about 4-5 minutes per side).

For extra insurance against sticking, make sure your pan is properly heated before adding the oil, and don’t move the hash browns around once they’re in the pan – letting them sit undisturbed helps form that desirable crispy crust.

What to Serve With Sweet Potato Hash Browns?

These crispy sweet potato hash browns make a perfect breakfast or brunch side dish that pairs really well with classic morning favorites. Try serving them alongside some perfectly fried eggs – the runny yolk tastes amazing with the crispy potatoes! For a complete breakfast spread, add some crispy bacon or breakfast sausage links, and maybe a handful of fresh berries for a pop of color and sweetness. If you’re going for a lighter meal, these hash browns also taste great with a simple Greek yogurt dollop on top and some sliced avocado on the side.

Storage Instructions

Keep Fresh: Got leftover sweet potato hash browns? Place them in an airtight container and keep them in the fridge for up to 3 days. I like to place a paper towel in the container to absorb any excess moisture and keep them from getting soggy.

Make Ahead: You can prep these ahead by grating the sweet potatoes and onions the night before. Just store the mixture in an airtight container with a paper towel to absorb moisture. When you’re ready to cook, drain any excess liquid, add the eggs and flour, and you’re good to go!

Crisp Up: To get your leftover hash browns nice and crispy again, heat them in a skillet over medium heat with a touch of oil. A few minutes on each side should do the trick. You can also pop them in the air fryer at 375°F for 3-4 minutes if you want them extra crispy.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 12-16 g
• Fat: 30-35 g
• Carbohydrates: 80-90 g

Ingredients

• 1 large sweet potato, peeled (approx. 3½ cups)
• 2 tablespoons grated onion
• 2 eggs
• 1 tablespoon plain flour
• 1/4 teaspoon kosher salt (adjust to taste)
• 2 tablespoons vegetable oil (use more if required)

Step 1: Prepare Potatoes

Preheat your oven to 350°F (175°C).

Begin by coarsely grating the potatoes.

Place the grated potatoes into a bowl of cold water, swirl them around a few times, and then drain the water.

Gently squeeze out excess moisture from the potatoes using a clean kitchen towel or paper towels to ensure they are as dry as possible.

Step 2: Mix Ingredients

In a medium bowl, combine the prepped potatoes with finely chopped onions, eggs, flour, and salt & pepper to taste.

Mix all these ingredients together until well incorporated, forming a consistent batter for the hashbrowns.

Step 3: Fry the Hashbrowns

Heat a generous amount of oil in a large skillet over medium heat.

Scoop heaping tablespoons of the potato mixture onto the hot oil.

Gently flatten each scoop with a spatula to form even patties.

Cook the patties for about 3-4 minutes on one side until they turn lightly browned.

Flip each hashbrown and continue to cook for an additional 3-4 minutes until the other side is also browned.

Step 4: Bake to Finish Cooking

As each batch of hashbrowns is done browning, place them on a baking sheet.

Once all the hashbrowns are on the baking sheet, transfer them to the preheated oven.

Bake the hashbrowns for 10-12 minutes to ensure they are cooked through and crispy.

Step 5: Serve and Enjoy

Once baking is complete, take the hashbrowns out of the oven.

Serve them hot with a dollop of sour cream for a delicious and satisfying accompaniment.

Enjoy your crispy and flavorful homemade potato hashbrowns!