Sweet Potato Hash Browns

Ingredients

• 340 g (¾ lb)sweet potato, peeled if desired
• 60 ml (4 tablespoons)high-heat oil, such as avocado or coconut oil, divided (see recipe note #1)
• To tastekosher salt

Instructions

1. 1

   Warm the oven

   If you plan to cook the hash browns in two batches, preheat a baking sheet in the oven to 107°C (225°F).

2. 2

   Shred the potato

   Shred the sweet potato.

3. 3

   Fry the hash browns

   If cooking in batches, use 30 ml (2 tablespoons) of oil for each batch. Heat 30 ml (2 tablespoons) of oil in a large, heavy skillet, ideally cast iron, over medium heat. Add the shredded sweet potato in separate mounds, leaving room between them, and flatten each with the back of a spatula. Cook without moving for 4 to 5 minutes, lowering the heat slightly if they begin to burn. Carefully turn each hash brown with a thin metal spatula, flatten again and cook for another 4 to 5 minutes, until the edges are crisp and the centres are tender. Season with salt to taste and serve, or transfer to the warmed baking sheet in the oven while you cook the next batch.

What are sweet potato hash browns?

Hash browns are a familiar American-style skillet dish made from shredded potato cooked until browned. This version swaps in sweet potato, which brings its own sweetness and a tender texture beneath the crisp edges.

The simple method relies on hot oil, space in the pan and leaving the potato undisturbed while it browns. That makes these a quick option for breakfast or as a side dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 196 calories, 1g protein, 17g carbs, 14g fat.

Sweet potato supplies most of the carbohydrates, while the oil provides most of the fat; the recipe has little protein. Pair a serving with a protein-rich food and vegetables to make a more balanced plate.

Choose and shred the sweet potato

Peel: The recipe leaves peeling optional, so you can keep the skin on if you prefer. Scrub it well first if you do.

Shred: Aim for evenly sized shreds so they cook at a similar pace. A grater or food processor with a shredding attachment can do the job.

Get the skillet ready

Pan: A large, heavy skillet holds heat well; cast iron is the suggested choice. Let it heat over medium before adding the oil and sweet potato.

Oil: Use a high-heat oil such as avocado or coconut oil, as specified in the recipe. Divide it between batches if your pan cannot fit all the hash browns at once.

Shape and turn with care

Mounds: Make separate portions in the pan and leave space between them. Flatten each mound with the back of a spatula so it cooks as a compact cake.

Flip: Let the first side cook for 4 to 5 minutes without moving it, then turn carefully with a thin metal spatula. Flatten once more and cook the other side for another 4 to 5 minutes.

Look for crisp edges and tender centres

Colour: The edges should look crisp after cooking on both sides. If the sweet potato starts to burn before it is tender, reduce the heat slightly.

Texture: The recipe calls for a tender centre, so check that the middle has softened before serving. Add salt to taste once the hash browns are cooked.

Serve straight from the pan

Timing: Each side cooks for 4 to 5 minutes, and the recipe gives a total time of 15 minutes. If working in batches, keep the first batch warm on the preheated baking sheet at 107°C (225°F).

Pairing: Serve as a breakfast or brunch side, or alongside a main dish. For a more rounded plate, add a source of protein and some vegetables.

Recipe notes & tips

• Use a large, heavy skillet so the sweet potato browns evenly.
• Leave room between the mounds instead of crowding the pan.
• Let each side cook undisturbed for 4 to 5 minutes before flipping.
• Lower the heat slightly if the edges start to burn.
• Use a thin metal spatula to turn the hash browns carefully.
• Keep an earlier batch warm on the preheated baking sheet if cooking in rounds.

Variations

• Add black pepper: season alongside the salt for a simple savoury variation.
• Use avocado oil: choose it as the high-heat oil for a neutral-tasting result.
• Try coconut oil: use it as the recipe's alternative high-heat oil.
• Keep the skin on: scrub the sweet potato and leave it unpeeled before shredding.
• Make smaller cakes: divide the shreds into more, smaller mounds and watch for doneness as they cook.

Common mistakes to avoid

• Crowding the skillet: the mounds need room, so cook in batches if needed.
• Moving them too soon: leave the first side undisturbed for 4 to 5 minutes to help it crisp.
• Using high heat throughout: reduce the heat slightly if the sweet potato begins to burn.
• Flipping roughly: use a thin metal spatula and turn each cake carefully.
• Skipping the oven when batching: preheat a baking sheet to 107°C (225°F) to hold the cooked batch while you continue.

How to store

Refrigerate leftover hash browns in an airtight container and use within 3 to 4 days. Reheat in a skillet over medium heat until hot, turning once; this helps bring back some crispness.

Frequently asked questions