Why You’ll Love Savory Sweet Potato Hash Browns Recipe
These hash browns are nutrient-packed, flavorful, and easy to make. Sweet potatoes add a healthier spin on the traditional version, while herbs and spices balance the natural sweetness with a savory edge. They’re gluten-free, customizable, and pair beautifully with eggs, avocado, or grilled meats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Sweet potatoes, peeled and shredded
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Egg (for binding)
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All-purpose flour (or almond flour for gluten-free)
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Onion, finely grated
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Garlic powder
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Smoked paprika
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Salt and pepper
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Olive oil or butter for frying
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Optional: fresh herbs like parsley or chives for garnish
Directions
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Peel and shred sweet potatoes using a box grater or food processor.
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Place shredded sweet potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.
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In a large bowl, combine shredded sweet potatoes, grated onion, egg, flour, garlic powder, smoked paprika, salt, and pepper. Mix until well combined.
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Heat olive oil or butter in a large skillet over medium heat.
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Scoop small portions of the mixture into the skillet, flattening each into a patty.
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Cook for 3–4 minutes per side until golden brown and crispy.
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Transfer to a paper towel–lined plate to drain excess oil.
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Serve warm with your favorite toppings.
Servings and timing
Serves 4.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Variations
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Cheesy Hash Browns: Add shredded cheddar or Parmesan to the mixture.
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Spicy Kick: Mix in cayenne pepper or diced jalapeños.
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Herb Infusion: Add rosemary, thyme, or dill for extra flavor.
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Mini Hash Brown Bites: Use a muffin tin to bake them instead of pan-frying.
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Vegan Option: Replace the egg with a flax egg and use almond flour.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to regain crispiness. They can also be frozen for up to 1 month—reheat directly from frozen in a skillet or air fryer for best results.
FAQs
Do I need to peel the sweet potatoes?
Peeling is recommended for a smoother texture, but you can leave the skin on for extra fiber.
How do I keep the hash browns from falling apart?
Make sure to squeeze out the liquid from the shredded sweet potatoes and use the egg as a binder.
Can I bake sweet potato hash browns instead of frying?
Yes, bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
Can I use frozen shredded sweet potatoes?
Yes, just thaw and drain them well before using.
What oil works best for frying?
Olive oil, avocado oil, or vegetable oil all work well for crispy results.
Can I make them without flour?
Yes, but flour helps bind them—use almond flour or oat flour as alternatives.
What toppings go well with sweet potato hash browns?
Avocado, sour cream, fried eggs, or hot sauce pair perfectly.
Can I make these ahead of time?
Yes, form the patties and refrigerate them uncooked for up to 24 hours before frying.
Are these hash browns gluten-free?
Yes, if you use almond flour, oat flour, or a certified gluten-free flour.
Can I use white potatoes instead?
Yes, or even a mix of sweet and white potatoes for a balanced flavor.
Conclusion
Savory sweet potato hash browns are a crispy, golden, and flavorful spin on the classic breakfast favorite. Easy to prepare, customizable, and wholesome, they’re perfect for adding a nutritious yet indulgent side to any meal. Serve them hot with eggs, avocado, or your favorite toppings, and enjoy a dish that’s both comforting and satisfying.
Savory Sweet Potato Hash Browns
Crispy, golden hash browns made with sweet potatoes, seasoned to perfection with herbs and spices. A nutritious and flavorful twist on a breakfast classic.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: : 4 servings
- Category: Breakfast
- Method: Pan-Fry
- Cuisine: American-Inspired
- Diet: Vegetarian
Ingredients
- 2 medium sweet potatoes, peeled and grated
- 1 small onion, grated or finely chopped
- 1 large egg, lightly beaten
- 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (or butter) for frying
Instructions
- Grate sweet potatoes and place in a clean towel; squeeze out excess moisture.
- In a bowl, combine grated sweet potatoes, onion, egg, flour, garlic powder, paprika, salt, and pepper. Mix until well combined.
- Heat olive oil in a skillet over medium heat.
- Scoop about 1/4 cup of mixture and press into patties.
- Cook for 3–4 minutes per side, until crispy and golden brown.
- Drain on paper towels and serve warm.
Notes
- For extra crispiness, make patties thin and don’t overcrowd the pan.
- Add fresh herbs like parsley or cilantro for freshness.
- Can bake at 400°F (200°C) for 20–25 minutes as a lighter option.
