Sweet Potato Hash Browns


Quick and easy sweet potato hash browns. Grated sweet potatoes fried in butter.

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)

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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

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


  • 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


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

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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47 Comments / Reviews

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Did you make it? Rate it!

  1. Holly

    Definitely need a binding agent. I used refried beans and it worked. Delightful


  2. Gary

    This recipe does not work without some kind of binder. Everything fell apart and it was extremely difficult to work with.

    Show Replies (1)
  3. Skeinster

    Not at all a sweet potato fan, but I was out of everything else, so
    I used the one I had bought for the “pan of oven roasted veggies” New Year’s resolution.
    They were great! I cut the sweetness with a little sour cream on top.

    Will absolutely make again. Thanks for more beta carotene in the diet!

  4. MeWha

    WOW!!!!!!!!!!!!!! I added some onions to it, and WOW!! Just Wow!!! I love them!! Even better than white potato!! Thank you for this recipe!! Did not need to squeeze the moisture out of them, either, as some Youtubers said to do! Super easy, and quick!!!


  5. Zee

    Very nice, tried it as soon as I saw the recipe; came out better than I expected. I always tried to kick up the savory factor with garlic, onions or shallots — the way I cook white, red, Idaho or gold potatoes but this is simpler and and straight to the point. I did add just a touch of coconut oil to reduce chance of scorching.


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