This delicious Sweet Potato Hash Browns recipe comes together in about 30 minutes and brings all the flavor with minimal cleanup, perfect for a quick and easy breakfast or dinner that your family will love! You can easily switch up the ingredients based on what you have in your fridge, think bell peppers, onions, or even a sprinkle of cheese. It’s a fantastic way to use up those odds and ends, and trust me, you’ll be glad you did!
Ingredient Breakdown
Here’s what you’ll need to whip up this cozy dish:
Ingredients
- 2 medium sweet potatoes, peeled and shredded (about 4 1/2 cups)
- 2 tablespoons extra virgin olive oil (divided)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chipotle chili powder (optional, for a smoky kick)
- 2 tablespoons unsalted butter
Step-by-Step Instructions:
Preheat the oven to 200 degrees F. This is to keep your cooked hash browns warm while you fry the rest. Seriously, you want them to be piping hot when it’s time to dig in!
In a large bowl, combine the shredded sweet potatoes, 1 tablespoon of olive oil, salt, pepper, garlic powder, and if you’re feeling adventurous, the chipotle chili powder. Give everything a good mix until well coated.
Heat a large cast iron skillet over medium-high heat. Add 1/2 tablespoon of olive oil and 1 tablespoon of butter. Let the butter melt and start to foam, smells incredible already, right?
Once that oil is hot and your butter is sizzling, scoop a heaping 1/2 cup of the sweet potato mixture into the skillet. Flatten it into a patty, who doesn’t love perfectly shaped hash browns? Repeat this step to get about 3 patties in the skillet at once, but don’t crowd them.
Cook the patties until they are browned and crispy on both sides, about 6 to 8 minutes total. Flip them halfway through; you’ll know they’re ready when they’re beautifully golden.
Transfer the cooked patties onto a baking sheet and pop them in the oven to keep warm while you repeat with the rest of the mixture. You’ll want to do this in batches to ensure each one gets the love it deserves!
Serve hot! You can enjoy them plain, with a drizzle of hot sauce, or alongside some eggs for a real breakfast feast.
And the best part is, it’s so versatile, I can mix and match whatever I’ve got on hand, from throwing in some leftover veggies to pairing it with our favorite salsa.
If you loved this Sweet Potato Hash Browns recipe, be sure to check out my Garlic Butter Steak and Potatoes Skillet or my Fried Potatoes and Onions with Smoked Polish Sausage! Each one is a delicious way to switch things up at the dinner table.
Why This Recipe Works
Quick & Easy
Let’s be honest, this charming dish comes together in under 30 minutes. You’ll be serving it up before you know it!
One Pan for Minimal Cleanup
This recipe focuses on minimal cleanup because who wants to spend more time cleaning than cooking? Just one skillet is all you need!
Budget-Friendly Ingredients
Sweet potatoes are affordable, especially if you buy them in bulk! With just a few simple, everyday ingredients, you can whip up this delightful meal without breaking the bank.
Customizable for Your Tastes
You can literally use whatever ingredients you have! Want to throw in some sautéed veggies? Go for it! Feeling adventurous? Top them with a fried egg or your favorite cheese. The options are endless, which makes it perfect for adapting to your family’s taste.
Loaded with Tons of Flavor
With just a few spices, these hash browns pack a flavorful punch that makes everyone want seconds!
Serving and Storage Tips
What to Serve With This
Sweet Potato Hash Browns are perfect on their own, but you can elevate your meal by serving them with:
- Fried eggs (the runny yolk just oozes down, so good!)
- Slices of avocado and a sprinkle of lime
- Your favorite hot sauce for a spicy kick
- A side of fruit to balance the sweetness
Storage
If you have leftovers (which is rare, trust me), they will keep in the refrigerator for about 3 to 4 days. Just store them in an airtight container!
Reheating
To reheat, a quick toss in a skillet over medium heat will bring back that crispy texture. Alternatively, you can pop them in the oven at 350 degrees F until heated through, about 10-15 minutes should do the trick!
Freezer Friendly
Yes, they are freezer-friendly! Just let them cool completely, then store them in a freezer-safe bag or container. They’ll keep for about 1 month. When you’re ready to enjoy them again, just pop them in the oven straight from the freezer, no need to defrost!
Bonus: Making This Recipe Foolproof!
One little tip to ensure your hash browns come out perfectly every time is to make sure your sweet potatoes are shredded evenly. If you have larger pieces, they won’t cook through as well.
In the end, this Sweet Potato Hash Browns recipe is not just a dish; it’s a cozy, delicious hug on a plate. It’s quick to throw together, customizable, and it’s bound to become a cherished part of your family’s meal rotation. So, go on, embrace the sweet potato goodness and make this dish tonight! I promise, you won’t regret it!
Happy cooking, my friends! Can’t wait to hear how your hash browns turn out! And for more recipes, follow us on Pinterest.
Print
Quick and Easy Sweet Potato Hash Browns
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious Sweet Potato Hash Browns recipe that comes together in about 30 minutes, perfect for breakfast or dinner.
Ingredients
- 2 medium sweet potatoes, peeled and shredded (about 4 1/2 cups)
- 2 tablespoons extra virgin olive oil (divided)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chipotle chili powder (optional)
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 200 degrees F.
- In a large bowl, combine the shredded sweet potatoes, 1 tablespoon of olive oil, salt, pepper, garlic powder, and chipotle chili powder (if using). Mix until well coated.
- Heat a large cast iron skillet over medium-high heat. Add 1/2 tablespoon of olive oil and 1 tablespoon of butter. Allow the butter to melt and foam.
- Scoop a heaping 1/2 cup of the sweet potato mixture into the skillet and flatten into a patty. Repeat for about 3 patties at once.
- Cook the patties until browned and crispy on both sides, about 6-8 minutes total, flipping halfway.
- Transfer cooked patties to a baking sheet and keep warm in the oven while cooking the remaining mixture.
- Serve hot with your choice of toppings.
Notes
Store leftovers in an airtight container in the refrigerator for about 3-4 days, or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg