I love this recipe because it’s simple, flavorful, and so versatile. The sweet potatoes develop a deep caramelized flavor as they crisp, and the touch of smoked paprika gives them an irresistible savory edge. It’s also easy to make gluten-free or vegan, and I can change the seasonings or toppings to suit whatever I’m craving that day. These hash browns work perfectly as a breakfast side or even a light lunch with salad or eggs.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 large sweet potatoes, peeled and shredded 1 medium yellow onion, finely chopped 2 cloves garlic, minced 1/4 cup all-purpose flour (or gluten-free blend) 1 large egg, lightly beaten 2 tablespoons olive oil (or coconut oil) 1 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper (optional, for a little heat) Salt and freshly ground black pepper to taste Optional toppings: sour cream, Greek yogurt, chopped chives, avocado, fried egg, hot sauce
Directions
I start by shredding the sweet potatoes using a box grater or food processor. I aim for about 1/8-inch-thick shreds and place them in a large bowl.
I sprinkle the shredded sweet potatoes with a generous pinch of salt and let them sit for 10–15 minutes to draw out moisture. Then, I squeeze out as much liquid as possible using my hands or a kitchen towel.
I add the finely chopped onion and minced garlic to the sweet potatoes.
In a small bowl, I whisk together the flour (or gluten-free blend), egg, smoked paprika, garlic powder, and cayenne pepper (if I want a little heat). I pour this mixture over the sweet potatoes and stir until everything is evenly coated.
I season generously with salt and pepper and mix thoroughly.
I heat a large skillet—preferably cast iron—over medium heat and add the olive oil (or coconut oil). I wait until it shimmers before cooking.
Using about 1/4 cup of the mixture per patty, I form each hash brown into a 1/2-inch-thick circle and gently place them in the skillet, leaving space between each.
I cook each side for 4–5 minutes until golden brown and crisp, adjusting the heat if needed to prevent burning.
Once cooked, I transfer the hash browns to a wire rack lined with paper towels to drain any excess oil.
I repeat with the remaining mixture, adding more oil as needed, and serve them hot with my favorite toppings.
Servings and Timing
This recipe makes about 8 hash browns and takes around 40 minutes total—20 minutes to prep and 20 minutes to cook.
Variations
I sometimes mix in shredded zucchini or carrots for a veggie twist. For extra crunch, I add a tablespoon of cornmeal to the batter. When I want a sweeter version, I reduce the paprika and add a pinch of cinnamon and nutmeg. For a vegan option, I use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the hash browns in a 375°F (190°C) oven or toaster oven for about 8–10 minutes, flipping halfway through to keep them crisp. I don’t recommend microwaving, as it makes them soft. I can also freeze cooked hash browns for up to 1 month—I just reheat them straight from frozen until hot and crispy again.
FAQs
How do I make sure the hash browns turn out crispy?
I always squeeze out as much moisture as possible from the sweet potatoes before cooking and avoid overcrowding the skillet.
Can I bake them instead of frying?
Yes, I bake them at 400°F (200°C) for 20–25 minutes, flipping halfway through for even crisping.
What oil works best for frying?
I like using olive oil for flavor, but coconut oil or avocado oil also work great for crisping.
Can I make the mixture ahead of time?
I prefer cooking it fresh, but I can shred the potatoes and onion a few hours early and keep them in cold water. I just make sure to drain and dry them completely before mixing.
Are these hash browns gluten-free?
They can be! I just use a gluten-free flour blend instead of all-purpose flour.
Can I make them without eggs?
Yes, I use a flax egg as a binder for a vegan-friendly version.
What toppings go well with them?
I love serving them with avocado slices, sour cream, Greek yogurt, or a fried egg on top. A drizzle of hot sauce or sriracha also works perfectly.
Can I add cheese to the mixture?
Definitely. I sometimes mix in shredded cheddar or Parmesan for extra flavor.
Can I air fry them?
Yes, I air fry them at 375°F (190°C) for about 12–15 minutes, flipping halfway, until golden and crisp.
How do I keep them warm before serving?
I place cooked hash browns on a baking sheet in a 200°F (95°C) oven until ready to serve.
Conclusion
These Crispy Sweet Potato Hash Browns are a delicious, crowd-pleasing addition to any breakfast or brunch. I love how easy they are to customize with different spices or toppings, and they always come out perfectly crisp and flavorful. Whether I serve them alongside eggs or enjoy them on their own, they’re a comforting, versatile dish that never fails to impress.
