Sweet Potato Hash Browns

Quick and easy sweet potato hash browns. Grated sweet potatoes fried in butter.
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Photography Credit: Elise Bauer

So, do you want to know the secret to truly amazing, mind blowing, crazy good hash browns?

Make them with sweet potatoes! (And butter)

I love potato hash browns as well as anyone, but oh my gosh. Sweet potato hash browns? WOW. And so simple. Grating the sweet potatoes will save you a trip to the gym (use the large holes of a box grater), but after that, all you have to do is fry them in a bit of butter and sprinkle with salt and pepper.

Nothing more. Just grated sweet potatoes, butter, salt and pepper. Skip the salt if you are using salted butter.

Because I’m sure someone will ask, no, I don’t recommend using a fat other than butter (unless it’s ghee). If you must sub it, then you must, but it really will not taste the same.

Serve with a side of fried eggs.

By the way, if you’ve never made sweet potato fries before, and you do following this recipe, and it changes your life for the better as I fully expect it will, you can make a donation to me at ….. Just kidding! I don’t take donations. But, if you still feel you want to do something, you can make a small donation (any amount) to Food Literacy Center, a Sacramento-based non-profit that inspires kids to eat their vegetables!

Sweet Potato Hash Browns Recipe

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  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4

Ingredients

  • 1/2 pound sweet potato (about half a large sweet potato), peeled and grated through the large grates of a box grater
  • 4 Tbsp butter
  • Salt
  • Pepper

Method

1 Melt 2 Tbsp of butter in a cast iron pan on medium high heat. (If you don't have a cast iron pan, use a thick-bottomed skillet.) Note that you want the heat high enough so that the butter bubbles, but not so high that it browns or burns before you put the sweet potato in the pan.

2 Working in batches if necessary (use 2 Tbsp of butter per batch), scoop large spoonfuls of grated sweet potatoes into the pan forming small mounds. Gently press to spread the mounds out a bit. Sprinkle with salt and pepper. (If using salted butter you may be able to skip the salt.)

3 Cook undisturbed until they are nicely browned on one side, about 4 to 5 minutes, then carefully turn them over with a metal spatula to brown on the other side, 4 to 5 minutes more.

4 When done, place on a cookie sheet in a warmed oven to keep warm until ready to eat. Serve with fried eggs and bacon!

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Sweet Potato Hash Browns

Showing 4 of 31 Comments

  • Cathy

    I used food processor and added garlic power and one egg. Sticks together in patties well

  • karen

    Batch 1 was the regular recipe.. delicious but did not hold together, batch 2 used the egg and coconut oil.. makes a nice patty.. I had shredded 4 little potatoes so batch 3 was butter and dumped the rest in the pan.. so while batch 2 makes a nice patty, the original recipe is absolutely delicious and it doesn’t matter that it is a nice patty!

  • Judy

    I have been making sweet potato hash browns for awhile. I do not use butter. I make them extra healthy by using non-flavored coconut oil (like LouAna’s). I think they come out even crispier this way.

    And I use the peels and all for a triple punch of healthiness and goodness.

  • Martha

    Amazingly my hash browns did not fall apart. I grated it, compressed it, placed it in the cast iron pan with all that bubbly butter and voila I was able to flip it without a hitch. Thank you so much for the recipe :)

  • Nikki

    This is a good recipe although when I was cooking it it just fell apart…. So I decided to put an egg in it and it came out perfect… So put in an egg while your making this so it doesn’t fall apart. I also served it with a bed of spinach an egg and avocado! It was beautiful I advise people to try it!!!

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