Savory Sweet Potato Hash Browns

Bring a warm, flavorful twist to your breakfast or brunch with these Savory Sweet Potato Hash Browns. Shredded sweet potatoes are cooked until crispy on the outside and tender on the inside, combined with onions and savory spices for a balanced, delicious hash.

These hash browns are a great alternative to traditional potato hash — naturally sweet but savory enough to pair with eggs, sausage, or whatever breakfast favorites you love.

Why You’ll Love This Recipe

• Crispy edges with soft, tender centers
• Naturally sweet, nutritious sweet potatoes
• Savory flavors from onions and seasonings
• Flexible: serve for breakfast, brunch, or as a side dish

Ingredients

• 2 large sweet potatoes, peeled and shredded
• 1 small onion, finely diced
• 2 tablespoons olive oil (or your preferred cooking oil)
• ¼ teaspoon salt, or to taste
• ⅛ teaspoon ground pepper
• ¼ teaspoon smoked paprika or sweet paprika (optional, for extra flavor)
• Optional: garlic powder, fresh herbs like parsley, or red pepper flakes

Instructions

1. Prepare the Sweet Potatoes:
   Shred the peeled sweet potatoes using a box grater or a food processor. Place the shredded sweet potato in a clean kitchen towel or paper towels, and squeeze out as much moisture as you can. Removing excess water helps them crisp up better.
2. Sauté the Onion:
   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 2–3 minutes, stirring, until softened and fragrant.
3. Cook the Hash Browns:
   Add the shredded sweet potatoes to the skillet with the onions. Drizzle in the remaining olive oil, then season with salt, pepper, and paprika (if using). Use a spatula to press the potatoes down into a flat layer.
4. Crisp on One Side:
   Let the sweet potatoes cook undisturbed for about 4–5 minutes, or until the underside is golden brown and crisp.
5. Flip & Finish Cooking:
   Carefully flip sections of the hash with a spatula (or flip using a plate): slide the hash onto a plate, invert another plate on top, flip, and slide back into the skillet. Cook another 4–5 minutes on the other side until crisp and golden.
6. Serve:
   Once cooked, taste and adjust seasoning as needed. Serve hot, garnished with fresh herbs or your favorite breakfast sides.

Tips for Best Results

• Remove excess moisture: Squeezing out water from shredded sweet potatoes is key for crispiness.
• Use a heavy skillet (like cast iron) — it helps distribute heat evenly.
• Don’t stir too soon: Let the potatoes set and brown before flipping.
• Customize the flavor: Add garlic powder, fresh herbs, or a pinch of red pepper flakes for more depth.

Variations

• Egg & Veggie Hash: Add chopped bell peppers or spinach near the end, and top with soft-poached or fried eggs.
• Sweet-Spicy Hash: Sprinkle in a dash of chili powder or cayenne for a kick.
• Meaty Hash: Stir in cooked bacon, sausage, or ham for extra protein.
• Herb Hash: Finish with fresh herbs like parsley, chives, or rosemary for brightness.

Storage & Reheating

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in a skillet over medium heat for a few minutes to crisp up the potatoes again.
• Avoid the microwave if you want to maintain crispiness — stovetop reheating works best.

Frequently Asked Questions

Can I use frozen shredded sweet potatoes?
Yes — thaw and squeeze out excess moisture before cooking to ensure they crisp up well.

Can I make this hash in advance?
You can shred the sweet potatoes and dice the onion ahead of time, but cook the hash shortly before serving for the best texture.

Is this recipe gluten-free?
Yes — it’s naturally gluten-free.

Maria Canilssom

Savory Sweet Potato Hash Browns

Crispy on the outside and tender on the inside, these savory sweet potato hash browns combine shredded sweet potatoes, onions, and spices for a flavorful, nutritious breakfast or brunch side.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch, Side Dish

Cuisine: American

Calories: 188

Ingredients Equipment Method Notes

Ingredients

  

• 2 large sweet potatoes, peeled and shredded
• 1 small onion, finely diced
• 2 tbsp olive oil (or preferred cooking oil)
• 0.25 tsp salt, or to taste
• 0.125 tsp ground pepper
• 0.25 tsp smoked or sweet paprika (optional)
• optional: garlic powder, fresh herbs, red pepper flakes

Equipment

• box grater or food processor
• large skillet
• spatula
• mixing bowl
• kitchen towel or paper towels

Method

 

1. Shred the peeled sweet potatoes using a box grater or food processor. Place the shreds in a towel and squeeze out as much moisture as possible.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook 2–3 minutes until softened.
3. Add the shredded sweet potatoes to the skillet. Pour in the remaining olive oil and season with salt, pepper, and paprika if using. Press into a flat layer.
4. Cook undisturbed for 4–5 minutes until the underside is golden and crisp.
5. Flip sections with a spatula or flip the entire hash using two plates. Cook another 4–5 minutes until crisp on the second side.
6. Taste and adjust seasoning. Serve hot, optionally garnished with herbs or paired with eggs or breakfast sides.

Notes

For extra crispiness, squeeze out as much moisture as possible from the shredded sweet potatoes. Customize the flavor with garlic powder, herbs, or red pepper flakes. Best reheated in a skillet to restore crisp texture.