Crispy Sweet Potato Hash Browns Recipe
Introduction
Golden, crispy, and naturally sweet—these homemade sweet potato hash browns deliver the perfect caramelized edges and a tender interior every time. Quick to prepare and incredibly satisfying, they’re an easy, crowd-pleasing breakfast or brunch side dish.
Ingredients
- 2 large sweet potatoes (about 2 lbs / 900g), scrubbed clean
- 1/4 cup all-purpose flour
- 1 large egg, lightly beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional)
- 3 tbsp olive oil or butter (for frying)
Instructions
- Using a box grater or a food processor with the shredding disk, coarsely grate the sweet potatoes (no need to peel). Place the shreds in a large bowl of cold water, swish, then drain and rinse until the water runs clear. This removes excess starch.
- Wrap the rinsed shreds in a clean kitchen towel or press in a fine-mesh strainer and squeeze firmly to remove as much moisture as possible. Transfer to a large dry bowl.
- Add the flour, beaten egg, salt, pepper, and paprika (if using). Mix gently until well combined and evenly coated.
- Heat 2 tablespoons of oil or butter in a large nonstick skillet or cast-iron pan over medium-high heat.
- Working in batches, spoon 1/3-cup mounds of the sweet potato mixture into the pan. Use a spatula to flatten each mound into a 1/2-inch thick patty. Do not overcrowd the pan.
- Cook for 4–5 minutes per side, until deeply golden and crispy. Add the remaining oil between batches as needed.
- Transfer finished hash browns to a wire rack (or a paper towel–lined plate) to drain. Serve immediately.
Pro Tips & Notes
- Dry, dry, dry: Removing as much moisture as possible from the grated sweet potatoes is the key to crispiness. If time allows, spread the rinsed shreds on a towel and let them air-dry for 10–15 minutes before squeezing.
- Pan temperature: Keep the heat at medium-high. Too low and they’ll steam and turn soggy; too high and the outside will burn before the inside cooks through.
- Make ahead: You can store the uncooked mixture in the fridge for up to 1 day. Squeeze out any accumulated moisture before cooking.
Nutrition Facts (per serving)
- Calories: 220 kcal
- Protein: 4 g
- Carbohydrates: 32 g
- Fat: 9 g
- Fiber: 4 g
- Sodium: 320 mg
Frequently Asked Questions
- Q: Can I bake these instead of pan-frying? A: Yes. Arrange the patties on a parchment-lined baking sheet, brush lightly with oil, and bake at 425°F (220°C) for 20–25 minutes, flipping halfway through, until golden and crisp.
- Q: Are sweet potato hash browns paleo/whole30-friendly? A: For strict Paleo/Whole30, leave out the flour and egg; the texture will be looser, so pack the patties firmly and handle carefully when flipping.
- Q: Why are my hash browns soggy? A: This is almost always caused by excess moisture in the shreds or a too-crowded pan. Dry the potatoes thoroughly and cook in batches, letting each patty sear without touching the others.