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Sweet Potato Hash Browns Recipe

  • Author: Shawn Williams
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Yield: 4 1x
  • Category: Breakfast
  • Cuisine: American


Savory, crispy sweet potato hash browns seasoned with garlic, onion, and paprika and pan fried in a skillet until golden.


  • 2 medium sweet potatoes, peeled
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • salt and pepper to taste


  1. Peel potatoes and grate using a large-holed cheese grater. Thoroughly rinse shredded potato in a large mesh sieve or small holed colander. Rinse until water runs clear.
  2. Drain the potatoes by placing on a clean dish towel. Fold and wring out the excess water by twisting over the sink. You need to get as much water out as possible so potatoes can crisp up.
  3. Transfer grated potatoes to a large bowl and toss with garlic powder, onion powder, paprika, salt and pepper. Evenly mix in two tablespoons of flour to help bind.
  4. In a large cast iron skillet, heat the olive oil over medium heat. Swirl the pan to spread the oil over the skillet. Place sweet potatoes down in round clumps, about 1/3 a cup per hash brown. Press down firmly with a spatula to flatten. Let cook undisturbed for 2 minutes. 
  5. Carefully flip hash browns with a spatula, pressing again to flatten. Cook for another 2-3 minutes until golden.
  6. Transfer hash browns to a paper towel lined plate and let excess oil drain for a few minutes before serving. Season with additional salt and pepper and serve hot with fried eggs.


  • Serving Size: 1 hash brown
  • Calories: 101
  • Sugar: 6.3g
  • Sodium: 72mg
  • Fat: 0.3g
  • Saturated Fat: 0g
  • Carbohydrates: 22.9g
  • Fiber: 3.4g
  • Protein: 2.5g
  • Cholesterol: 0mg

Keywords: sweet potato hash browns


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