These Healthy Sweet Potato Hash Browns are crispy on the outside, tender in the middle, and made with just a few simple ingredients.
They’re a great way to start your day or add something hearty to a light lunch.
I love how naturally sweet and earthy the sweet potatoes taste once you cook them up golden brown. Plus, they reheat like a dream if you want to make them ahead.
Why I Love This Recipe
I came up with this when I was trying to clean out the fridge one morning and had a single sweet potato and some green onions left. I shredded it up, added a few things, and was shocked how satisfying it was. Now it’s something I crave all the time.
- Crispy edges, soft inside
- Quick and easy to make
- No fancy tools needed
- Great for meal prep
- Naturally gluten-free if you use almond flour
Servings + Time
Servings: 2 (makes about 6 small hash browns)
Cook Time: 20 minutes
What You’ll Need
- 2 medium sweet potatoes (about 2 ½ cups shredded)
- 1 large egg
- 2 tbsp finely chopped green onions
- 2 tbsp all-purpose flour (or almond flour for gluten-free)
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ⅛ tsp black pepper
- 2 tbsp olive oil (for frying)
Make Ahead Tips
- Shred the sweet potatoes up to 2 days ahead and store in the fridge
- Mix the batter ahead of time and keep covered in the fridge for up to 24 hours
- Cooked hash browns keep well in the fridge and can be reheated in a skillet or toaster oven
Recipe + Instructions
Step 1: Shred the Sweet Potatoes
Peel and shred 2 medium sweet potatoes (about 2 ½ cups). Place them in a clean kitchen towel and squeeze out as much moisture as possible.
Step 2: Mix the Hash Brown Mixture
In a medium bowl, combine the squeezed shredded sweet potatoes with 1 large egg, 2 tbsp chopped green onions, 2 tbsp flour, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and ⅛ tsp black pepper. Mix until everything is evenly coated.
Step 3: Heat the Oil
Heat 1 tbsp olive oil in a nonstick skillet over medium heat.
Step 4: Cook the Hash Browns
Scoop 2–3 tbsp of the mixture into the skillet and flatten slightly into small rounds. Cook 3–4 minutes per side until golden brown and crispy. Repeat with remaining mix, adding 1 more tbsp of oil as needed.
Step 5: Drain and Serve
Transfer cooked hash browns to a paper towel-lined plate to drain excess oil.
Step 6: Serve hot
Leftovers + Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet or toaster oven until crisp. You can also freeze them—just layer with parchment between each and reheat straight from frozen.
Why This Recipe Works (Quick Science)
The egg and flour bind the shredded sweet potatoes together while they cook. The moisture in the potatoes steams them slightly in the center, while the hot oil crisps the edges. A little seasoning goes a long way since the sweet potato already brings natural flavor and sweetness.
Common Mistakes
- Not squeezing out excess moisture: Too much water will stop them from crisping.
- Crowding the pan: They need space to brown properly.
- Flipping too early: Let them form a crust before moving.
- Using too much oil: Just enough to coat the pan is perfect.
What to Serve With
- Fried or poached eggs
- Greek yogurt or sour cream
- Hot sauce or salsa
- Sliced avocado
- A light arugula salad on the side
FAQ
Can I use pre-shredded sweet potatoes?
Yes, but fresh is best for texture.
Do I need to peel the sweet potatoes?
Not required—but peeling gives a smoother texture.
Can I bake these instead of frying?
You can! Bake at 400°F for 15–20 minutes, flipping halfway.
Can I make them ahead?
Yes—see tips below.
Can I double the recipe?
Absolutely, just cook in batches.
Let’s Wrap It Up
These Healthy Sweet Potato Hash Browns are crispy, flavorful, and surprisingly simple. They’re perfect for a quick breakfast or a light lunch. If you give them a try, leave a comment and let me know how they turned out—or how you topped yours!