This Sweet Potato Hashbrowns recipe stands out with its perfect balance of flavor, texture, and nutrition.
The natural sweetness of the potatoes is enhanced by a subtle onion kick, while the golden crisp exterior contrasts delightfully with the tender interior.
Quick & Easy Sweet Potato Hashbrowns
Equipment
- 1 Medium Mixing Bowl
- 1 Box Grater
- 1 Cast Iron Skillet (or heavy skillet)
- 1 Heat-Resistant Spatula
- 1 Rimmed Baking Sheet
Ingredients
- 1 large sweet potato peeled (about 3½ cups grated)
- 2 tablespoons grated onion
- 2 large eggs
- 1 tablespoon all-purpose flour
- ¼ teaspoon kosher salt or to taste
- 2 tablespoons vegetable oil or as needed for frying
- Freshly ground black pepper to taste (optional)
Instructions
- Prepare the Sweet Potato: Begin by thoroughly peeling one large sweet potato. Using a sharp vegetable peeler will make this easier and quicker. Once peeled, use a box grater to coarsely shred the sweet potato into a large mixing bowl. The coarse texture is important to achieve the ideal crispy exterior and tender inside. Avoid shredding too finely, as this can lead to a mushy final product.
- Remove Excess Moisture: Fill the bowl with cold water, submerging the shredded sweet potatoes completely. Swirl the potatoes gently in the water several times to loosen starches and excess sugars that can cause sogginess during cooking. After swirling, carefully drain the water using a fine mesh strainer or colander. Next, place the grated sweet potatoes in a clean kitchen towel or paper towels and press firmly to squeeze out as much moisture as possible. This step is crucial to ensure crisp hashbrowns rather than soggy ones.
- Mix the Ingredients: Return the dried sweet potato shreds to a medium mixing bowl. Add 2 tablespoons of freshly grated onion, 2 large eggs, 1 tablespoon of all-purpose flour, and ¼ teaspoon of kosher salt. Season with freshly ground black pepper to your preference. Using a sturdy spoon or spatula, gently fold and combine all the ingredients until evenly distributed. The eggs and flour act as binding agents, holding the hashbrowns together during cooking.
- Preheat the Cooking Surface: Place a cast iron skillet or heavy-bottomed frying pan over medium heat. Pour in approximately 2 tablespoons of vegetable oil, ensuring the oil coats the entire bottom surface of the pan evenly. Heat the oil until shimmering but not smoking, indicating it has reached the right temperature for frying. Properly preheated oil is essential for creating that golden, crispy crust.
- Form and Fry Hashbrowns: Using a heaping tablespoon, scoop portions of the sweet potato mixture and carefully place them into the hot skillet.Immediately press each scoop gently with a spatula to flatten them into roughly 2 to 3-inch patties about ½ inch thick. Avoid overcrowding the pan, allowing space for easy flipping.Cook the patties undisturbed for 3 to 4 minutes on the first side, until the bottoms develop a deep golden-brown color and release easily from the pan.
- Flip and Finish Pan-Frying: Carefully slide the spatula under each hashbrown and flip them to cook the other side. Continue frying for an additional 3 to 4 minutes, maintaining a medium heat to prevent burning while ensuring thorough cooking. The hashbrowns should develop an evenly browned, crisp crust on both sides. If necessary, adjust the heat slightly to keep the oil temperature steady.
- Transfer to Oven for Finishing: Once all the hashbrowns are browned, transfer them onto a rimmed baking sheet lined with parchment paper or lightly greased. Space them out so air can circulate around each patty, which helps maintain crispness. Place the baking sheet in a preheated oven at 350°F (175°C). Bake for 10 to 12 minutes to ensure the hashbrowns are fully cooked inside, tender, and piping hot without becoming greasy.
- Serve and Enjoy: Remove the hashbrowns from the oven and transfer them to a serving platter. These sweet potato hashbrowns are delicious served warm with a dollop of sour cream or your favorite dipping sauce. They pair wonderfully with eggs, fresh salads, or roasted vegetables, making for a satisfying breakfast, brunch, or side dish.
Notes
- Soak grated sweet potatoes in cold water to remove excess starch and prevent sogginess.
- Thoroughly squeeze out moisture after soaking to ensure crisp hashbrowns.
- Use a cast iron skillet or heavy-bottomed pan for even heat and better browning.
- Heat oil until shimmering before adding the potato mixture to create a crispy crust.
- Avoid overcrowding the pan to maintain consistent heat and prevent steaming.
- Finish cooking the hashbrowns in a 350°F oven to ensure a tender interior and extra crispness.
- Adjust seasoning gradually, as sweet potatoes naturally add sweetness to the dish.
- Use vegetable oil or another high smoke point oil for frying to avoid burning.
Beyond taste, these hashbrowns offer a nutritious boost—rich in dietary fiber that supports digestive health, and packed with vitamin A, essential for immune function and eye health.
The inclusion of eggs adds a moderate amount of protein, making this dish more satisfying and well-rounded.
Using vegetable oil ensures a good source of healthy fats with a high smoke point, ideal for frying to crisp perfection without harmful compounds.
Quick to prepare and versatile for breakfast, brunch, or a light dinner side, these hashbrowns fit perfectly into busy lifestyles and meal-prep routines.
Their simplicity, combined with wholesome ingredients, makes them a nourishing, everyday kitchen favorite.
Must-Have Tools for Perfect Results
Cast Iron Skillet
Perfect for even heat distribution and creating a beautifully crisp crust on the hashbrowns. This versatile cookware is a kitchen staple, durable enough for searing, frying, and baking alike.
Box Grater
Essential for coarsely shredding sweet potatoes, this tool helps achieve the ideal texture for crispy yet tender hashbrowns. It’s a multi-purpose tool for grating cheese, vegetables, and more.
Mixing Bowl
A sturdy, medium-sized bowl is key for combining ingredients thoroughly. Look for a non-slip base to simplify mixing and avoid mess.
Spatula
A heat-resistant spatula allows you to gently flatten and flip the hashbrowns without breaking them. This tool is indispensable for sautéing, folding, and flipping in everyday cooking.
Baking Sheet
Used for finishing the hashbrowns in the oven, a rimmed baking sheet ensures even cooking and helps maintain their crisp texture. A versatile item for roasting, baking, and more.
Chef’s Secrets: Unlock Crispy, Flavorful Hashbrowns
Achieving the perfect texture is all about managing moisture and heat.
Start with peeling and coarsely grating the sweet potatoes, then soak them to wash away excess starch.
Don’t rush the drying process—pressing out every drop of water is vital.
When frying, ensure the oil is hot but not smoking, and avoid overcrowding the pan to maintain steady heat.
Using a spatula, gently flatten the patties for even browning. The oven finish step may seem extra, but it’s a game-changer—this slow bake crisps the exterior further while cooking the interior evenly.
For a flavor twist, experiment with spices like smoked paprika or cayenne pepper.
Fresh herbs like parsley or chives added just before serving brighten the dish beautifully.
Serving Suggestions: Delicious Ways to Enjoy Hashbrowns
Sweet potato hashbrowns are incredibly versatile and can complement many meals.
Serve them alongside sunny-side-up eggs and avocado for a satisfying breakfast or brunch.
They pair beautifully with a dollop of sour cream or a tangy Greek yogurt dip, which adds creaminess and balances the natural sweetness.
For a heartier option, top with sautéed mushrooms and caramelized onions or sprinkle with crumbled feta cheese.
These hashbrowns also work well as a side dish for grilled chicken or fish, offering a comforting yet nutritious addition.
Don’t hesitate to add a fresh green salad or roasted veggies to complete the meal.
Storage Tips: Keep Hashbrowns Fresh Longer
To store leftover hashbrowns, allow them to cool completely before placing them in an airtight container.
Refrigerate for up to 3 days to maintain freshness.
When reheating, avoid microwaving as it can make them soggy—opt instead for reheating in a skillet over medium heat or in a preheated oven at 350°F (175°C) to restore crispness.
For longer storage, hashbrowns freeze well. Arrange them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag or container for up to 2 months.
Reheat from frozen in the oven or skillet for best texture.
Frequently Asked Questions
1. Can I use regular potatoes instead of sweet potatoes?
Yes, regular russet potatoes work well for hashbrowns, but sweet potatoes provide a unique natural sweetness and higher vitamin A content.
2. Why is it important to soak the grated sweet potatoes?
Soaking removes excess starch that can cause the hashbrowns to be gummy or soggy, helping them crisp up beautifully.
3. Can I make this recipe gluten-free?
Absolutely. Substitute the all-purpose flour with gluten-free flour or almond flour to keep the recipe gluten-free without sacrificing texture.
4. What oil is best for frying these hashbrowns?
Vegetable oil is recommended due to its high smoke point. You can also use avocado oil or light olive oil for a healthier alternative.
5. Can I prepare the hashbrowns ahead of time?
Yes, you can prep the mixture and shape the patties in advance. Store them refrigerated for up to 24 hours before cooking, or freeze shaped patties for longer storage.
