Crispy Sweet Potato Hash Browns

Shredded sweet potato hash browns pan fried until the outside is deeply golden and the inside is soft and sweet. ♡

These crispy sweet potato hash browns are my go to when I want breakfast diner energy with a healthier spin. Each patty has a caramelized crust, a tender fluffy center, and just the right hint of sweet against savory eggs or avocado. For more ideas, see our Baked Oats Chocolate Chip.

They use three ingredients, take 15 minutes, and are naturally gluten free and paleo friendly. Let’s make it together.

Ingredients

Crispy Sweet Potato Hash Browns

• 1 large sweet potato, peeled and shredded
• 1 large egg, beaten
• 2 tbsp arrowroot starch, or cornstarch
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• salt and pepper, to taste
• 3 tbsp avocado oil, for frying
• 1 tbsp fresh parsley, chopped

How to Make Crispy Sweet Potato Hash Browns

1. **Shred.** Shred the sweet potato on a box grater. Transfer to a clean kitchen towel.
2. **Squeeze.** Wrap the shreds in the towel and squeeze hard to remove as much liquid as possible.
3. **Mix.** Transfer dried shreds to a bowl. Add egg, arrowroot, garlic powder, smoked paprika, salt, and pepper. Stir to combine.
4. **Heat pan.** Heat avocado oil in a large nonstick or cast iron skillet over medium high heat until shimmering.
5. **Fry.** Scoop 1/4 cup mounds into the pan. Flatten to 1/2 inch thickness. Cook undisturbed for 4 minutes until deeply golden.
6. **Flip.** Flip once and cook 3 to 4 more minutes. Drain on paper towels, sprinkle with parsley, and serve.

Why This Recipe Works

Squeezing the shredded sweet potato dry in a clean kitchen towel is the single most important step. Sweet potatoes are wetter than regular potatoes, and if you skip this step, the hash browns steam in the pan and never crisp. Aim to remove at least half a cup of liquid from a medium shredded sweet potato.

Using a hot cast iron or nonstick skillet with a generous layer of oil creates the golden crust. Oil should sizzle immediately when the sweet potato hits the pan. A hot pan sears the surface instantly while the inside gets tender. Cold oil or a cold pan equals soggy hash browns every single time.

Resisting the urge to flip early is what locks in this easy sweet potato breakfast. Let the first side cook untouched for 4 minutes so the starches develop a crust. If you flip too early, the crust rips and the hash browns fall apart. Pressing down gently with a spatula also helps maximize surface contact. For more ideas, see our Breakfast Quesadilla.

Tips

• Squeeze the shredded sweet potato dry in a clean kitchen towel. This is the difference between crispy and soggy.
• Use a box grater or food processor for fine shreds. Coarse shreds do not bind as well.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the air fryer at 375F for 3 to 4 minutes. Microwave works but softens the crust.
• Use avocado oil or ghee for the highest smoke point. Cheap olive oil burns too fast.
• Do not move the hash browns for 4 minutes per side. Patience equals crust.

Variations

• Add 1/4 cup shredded cheddar or pepper jack to the mix.
• Mix in shredded zucchini or carrot for extra veggies.
• Add chopped bacon or crumbled sausage for a loaded breakfast version.
• Top with a fried egg and avocado for a quick breakfast bowl.
• Season with smoked paprika and cumin for a Southwestern twist.
• Make bite sized rounds for a kid friendly finger food version.

Looking for more ideas? Try our Bananas Foster French Toast or Breakfast Burrito Meal Prep next.

Common Mistakes to Avoid

• Skipping the squeeze step: Sweet potatoes release a lot of water. Squeeze the shreds dry in a towel until the cloth is damp, not dripping.
• Using a cold pan: Preheat the pan and oil until it shimmers. Cold oil makes hash browns soggy.
• Flipping too early: Let the first side cook 4 full minutes untouched. Early flipping tears the crust.
• Piling too thick: Keep the patties 1/2 inch thick. Thicker patties burn outside before the inside cooks.

Crispy Sweet Potato Hash Browns

Crispy sweet potato hash browns pan fried until deeply golden. A healthy, gluten free breakfast ready in 20 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 185

Ingredients Method Notes

Ingredients

  

• 1 large sweet potato peeled and shredded
• 1 large egg beaten
• 2 tbsp arrowroot starch or cornstarch
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• salt and pepper to taste
• 3 tbsp avocado oil for frying
• 1 tbsp fresh parsley chopped

Method

 

1. **Shred.** Shred the sweet potato on a box grater. Transfer to a clean kitchen towel.
2. **Squeeze.** Wrap the shreds in the towel and squeeze hard to remove as much liquid as possible.
3. **Mix.** Transfer dried shreds to a bowl. Add egg, arrowroot, garlic powder, smoked paprika, salt, and pepper. Stir to combine.
4. **Heat pan.** Heat avocado oil in a large nonstick or cast iron skillet over medium high heat until shimmering.
5. **Fry.** Scoop 1/4 cup mounds into the pan. Flatten to 1/2 inch thickness. Cook undisturbed for 4 minutes until deeply golden.
6. **Flip.** Flip once and cook 3 to 4 more minutes. Drain on paper towels, sprinkle with parsley, and serve.

Notes

Squeeze the shredded sweet potato dry in a clean kitchen towel. This is the difference between crispy and soggy. Use a box grater or food processor for fine shreds. Coarse shreds do not bind as well. Store leftovers in an airtight container in the fridge for up to 3 days.

Source: USDA FoodData Central for nutrition estimates.

FAQ

Something you might like :

Baked Oats Chocolate Chip Chocolate Strawberry Baked Oats