These sweet potato hash browns are crispy, golden, and packed with flavor. They’re a fun twist on the classic diner-style hash browns, but lighter and loaded with natural sweetness. I love making these on lazy weekend mornings when I want something comforting but still nourishing.
Why I Love This Recipe
Sweet potato hash browns are one of those recipes that feel like comfort food but still leave you energized. I first made them when I wanted a healthier option for breakfast potatoes, and they instantly became a go-to.
• They get perfectly crisp without deep frying
• Sweet potatoes bring natural sweetness and color
• Simple ingredients you probably already have
• They go with everything—eggs, avocado, or just on their own
What You’ll Need
• 2 medium sweet potatoes (about 1 lb), peeled and shredded
• 1 tablespoon olive oil (plus more for frying)
• 1 large egg, beaten
• 2 tablespoons cornstarch (or arrowroot powder)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
Pro Tips
• Squeeze the shredded sweet potatoes well to remove extra moisture for crispier hash browns
• Keep the patties on the smaller side so they flip easier
• A well-heated pan is the secret to golden edges
• Let them sit a minute before flipping so they don’t fall apart
• Add more oil if the pan looks dry—crispy edges need it
Tools You’ll Need
• Box grater or food processor
• Large mixing bowl
• Whisk or fork
• Measuring spoons
• Non-stick skillet or cast-iron skillet
• Spatula
Substitutions and Variations
• Use white potatoes instead of sweet potatoes for a classic version
• Try tapioca flour if you don’t have cornstarch
• Swap smoked paprika with chili powder for a spicier kick
• Add finely chopped herbs like parsley or cilantro for freshness
Make Ahead Tips
• Shred sweet potatoes the night before, store in a sealed container in the fridge with a paper towel to soak up moisture
• Mix the dry seasonings in advance to save time in the morning
How to Make Healthy Sweet Potato Hash Browns
Step 1: Shred the Sweet Potatoes
Peel and shred 2 medium sweet potatoes (about 1 lb) using a box grater or food processor.
Step 2: Remove Moisture
Place the shredded sweet potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
Step 3: Mix Ingredients
In a large bowl, combine the shredded sweet potatoes, 1 beaten egg, 2 tablespoons cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Stir until well combined.
Step 4: Shape the Patties
Scoop a handful of the mixture and press it into small, flat patties about 3 inches wide.
Step 5: Fry the Hash Browns
Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Place the patties in the pan and cook for 3 to 4 minutes on each side until crispy and golden brown. Add more oil as needed.
Step 6: Serve and Enjoy
Transfer the crispy hash browns to a plate lined with paper towels to drain excess oil, then serve hot.
Leftovers and Storage
• Store cooled hash browns in an airtight container in the fridge for up to 3 days
• Reheat in a skillet or air fryer to bring back the crispiness
• Freeze cooked patties on a baking sheet, then transfer to a bag for up to 2 months
Servings and Time
• Makes: 4 servings
• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes
Macros (per serving, out of 4)
• Calories: ~150
• Protein: 3 g
• Carbs: 24 g
• Fat: 5 g
• Fiber: 3 g
Why This Recipe Works (Quick Science)
• Squeezing out the moisture makes the hash browns crisp, not soggy
• Cornstarch binds the mixture and adds crunch
• Egg holds everything together so patties don’t fall apart
Common Mistakes
• Not squeezing enough liquid out—leads to soggy hash browns
• Flipping too early—they break apart if not crisped first
• Skipping enough oil—the edges won’t brown nicely
What to Serve With
• Fried or poached eggs
• Smashed avocado
• A side of bacon or sausage
• Fresh fruit salad for balance
FAQ
Can I bake these instead of frying?
Yes, bake at 400°F (200°C) for about 20 minutes, flipping halfway, but they won’t be as crispy.
Do I need to peel the sweet potatoes?
Peeling gives a smoother texture, but you can leave the skins on for extra fiber.
Can I make them oil-free?
You can air fry them with light cooking spray, but they’ll be less rich.
Conclusion
These healthy sweet potato hash browns are the perfect mix of cozy and nutritious. With their crispy edges and tender centers, they’ll quickly become a breakfast favorite. Give them a try this weekend and let me know how yours turn out—I’d love to hear your twist on them.
