Crispy Sweet Potato Hash Browns

Crispy Sweet Potato Hash Browns are everything you love about classic hash browns, but lighter, brighter, and naturally sweet. They’re golden on the outside, tender in the center, and incredibly satisfying. While traditional hash browns use white potatoes, sweet potatoes add more nutrients and a beautiful caramelized flavor.

Moreover, these healthy sweet potato hash browns are pan-seared to perfection with minimal oil. As a result, they develop a crisp crust without feeling greasy. Whether you serve them for breakfast, brunch, or even as a savory side, they always impress.

Interestingly, hash browns became popular in American diners in the late 1800s. However, sweet potatoes have been enjoyed for thousands of years across many cultures. Now, this modern twist combines both traditions beautifully.

So if you’re craving something crispy yet wholesome, this recipe delivers every single time.

Recipe Yield: 4 servings

INGREDIENTS

3 cups raw sweet potatoes, peeled and shredded
1 large egg
2 tbsp all-purpose flour
1/4 cup finely chopped onion
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp garlic powder
2 tbsp olive oil

INSTRUCTIONS

1. Prepare the sweet potatoes:
Place shredded sweet potatoes into a clean kitchen towel and squeeze firmly to remove excess moisture. This step is crucial for achieving crisp texture.

2. Mix the batter:
In a large bowl, combine the drained sweet potatoes, egg, flour, onion, salt, pepper, and garlic powder. Stir until evenly incorporated.

3. Heat the skillet:
Meanwhile, heat olive oil in a large nonstick skillet over medium heat until shimmering but not smoking.

4. Shape and cook:
Scoop about 1/4 cup of mixture per patty into the skillet. Flatten gently. Cook 4–5 minutes per side until deeply golden and crispy.

5. Drain and serve:
Transfer to a paper towel-lined plate. Serve immediately while hot and crisp.

Helpful Tips to Perfect This Recipe

• Remove Excess Moisture Thoroughly: The drier the sweet potatoes, the crispier the hash browns. Therefore, squeeze firmly using a towel or cheesecloth before mixing.
• Use Medium Heat for Even Browning: Although high heat may seem faster, moderate heat ensures a golden crust without burning the outside while the inside finishes cooking.
• Don’t Overcrowd the Pan: Cook in batches if needed. This allows proper airflow and ensures each hash brown crisps beautifully instead of steaming.