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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
Cook Time 15 minutes
Total Time 25 minutes
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.