So, do you want to know the secret to truly amazing, mind blowing, crazy good hash browns?
Make them with sweet potatoes! (And butter.)
Why Sweet Potato Hash Browns Are the Best
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.
Simple Ingredients for Hash Browns: Butter, 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!
There is no binder in this recipe, so the sweet potato hash browns won't be as tidy as potato hash browns. To keep them from being messy and loose, follow these tips.
- Make the hash browns small enough so you can easily flip them with your spatula.
- Fry them until they have a nice brown crust on the outside and are fully cooked on the inside. They'll flip more easily that way.
How to Store and Reheat Hash Browns for Later
Allow the hash browns to completely cool and store them in a single layer in airtight container in the refrigerator for up to 5 days.
To reheat, melt butter in the same skillet you originally cooked them and warm on each side for 2 to 3 minutes, or until heated through. Or try using an air fryer.
More Breakfast Potato Recipes to Try!
- Crispy Hash Browns
- Cheesy Hash Brown Egg Bites
- Ham and Potato Hash
- Home Fries
- German Farmer’s Breakfast
Sweet Potato Hash Browns
8 ounces sweet potato (about half a large sweet potato), peeled and grated through the large grates of a box grater
4 tablespoons butter, divided
Melt the butter:
Melt 2 tablespoons 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.
Add the grated sweet potatoes, salt, and pepper:
Working in batches if necessary (use 2 tablespoons 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.)
Cook the hash browns:
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.
Keep the hash browns warm until serving:
When done, place on a cookie sheet in a warmed oven to keep warm until ready to eat. Serve with fried eggs and bacon!
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 2g||7%|
|Total Sugars 4g|
|Vitamin C 11mg||56%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|