Name: Healthy Sweet Potato Hash Browns
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 medium sweet potatoes, peeled and shredded; 1 egg; 2 tbsp olive oil or avocado oil (for frying); 1/4 small onion, finely grated or chopped; 1/2 tsp garlic powder; 1/2 tsp paprika; 1/2 tsp salt; 1/4 tsp black pepper; Chopped parsley or green onions (optional, for garnish)

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Healthy sweet potato hash browns are one of my go-to breakfast sides when I want something savory, crispy, and nutrient-packed. Made with shredded sweet potatoes and simple seasonings, these hash browns are pan-fried until golden and crisp on the outside, tender on the inside. They’re naturally gluten-free, full of fiber, and taste just as satisfying as the classic version.

Why You’ll Love This Recipe

I love how sweet potato hash browns give me that classic crispy texture but with a little extra sweetness and nutrition. They’re easy to prep, cook quickly, and work with so many dishes—from eggs and avocado to a hearty grain bowl or salad. Plus, they don’t require flour or complicated ingredients, just a few staples from my pantry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes, peeled and shredded
Egg (to help bind)
Olive oil or avocado oil (for frying)
Onion, finely grated or chopped
Garlic powder
Paprika
Salt
Black pepper
Optional: chopped parsley or green onions for garnish

Directions

I peel and shred the sweet potatoes using a box grater or food processor, then squeeze out excess moisture using a clean kitchen towel or cheesecloth.
In a large bowl, I combine the shredded sweet potatoes, egg, onion, garlic powder, paprika, salt, and pepper.
I heat a few tablespoons of oil in a nonstick skillet over medium heat.
I scoop small handfuls of the sweet potato mixture into the skillet, flattening them into patties with a spatula.
I cook each side for 3–4 minutes until golden brown and crisp, flipping carefully.
I transfer the cooked hash browns to a paper towel-lined plate and keep them warm while I finish the batch.
I serve hot, garnished with fresh herbs if I want a pop of color.

Servings and timing

This recipe makes about 4 servings. It takes around 15 minutes to prep and 15–20 minutes to cook, so I usually have them ready in about 30–35 minutes total.

Variations

Sometimes I add a pinch of cayenne or red pepper flakes for a spicy version. I’ve mixed in finely chopped spinach or zucchini for extra veggies. If I want to skip the egg, I use a flax egg or mashed avocado as a binder. I’ve also formed them into mini hash brown bites using a muffin tin and baked them.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I crisp them in a hot skillet or oven at 375°F for 8–10 minutes. They also freeze well—I place cooled patties between parchment layers and reheat from frozen in a skillet or oven.

FAQs

Why are my hash browns soggy?

It’s usually from excess moisture. I always squeeze the shredded sweet potatoes really well before mixing to help them crisp up.

Can I bake them instead of frying?

Yes. I bake them at 400°F for about 20–25 minutes, flipping halfway through. They’re not quite as crispy but still delicious and lighter.

Do I need to peel the sweet potatoes?

Peeling is optional. I usually do for a smoother texture, but leaving the skin on adds fiber and saves time.

Can I make them without egg?

Yes. A flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) or mashed avocado can help bind the mixture if I want an egg-free option.

What do I serve them with?

I love them with fried or poached eggs, avocado, or yogurt-based dipping sauce. They also make a great side for grain bowls or veggie burgers.

Conclusion

Healthy sweet potato hash browns are crispy, flavorful, and a fun twist on the traditional version. They’re easy to make, great for meal prep, and packed with wholesome ingredients I feel good about. Whether I’m making breakfast or looking for a savory snack, these hash browns always hit the spot.

Healthy Sweet Potato Hash Browns

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Healthy sweet potato hash browns are crispy, savory, and naturally gluten-free. Made with shredded sweet potatoes and simple spices, they’re pan-fried to golden perfection and make a nutritious breakfast or snack.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Breakfast
Method: Pan-Frying
Cuisine: American
Diet: Gluten Free

Ingredients

2 medium sweet potatoes, peeled and shredded
1 egg
2 tbsp olive oil or avocado oil (for frying)
1/4 small onion, finely grated or chopped
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
Chopped parsley or green onions (optional, for garnish)

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Instructions

Peel and shred the sweet potatoes using a box grater or food processor.
Squeeze out excess moisture from the shredded sweet potatoes using a clean kitchen towel or cheesecloth.
In a large bowl, combine shredded sweet potatoes, egg, onion, garlic powder, paprika, salt, and black pepper.
Heat oil in a nonstick skillet over medium heat.
Scoop small handfuls of the mixture into the skillet and flatten into patties with a spatula.
Cook for 3–4 minutes on each side, until golden and crispy. Flip carefully.
Transfer cooked hash browns to a paper towel-lined plate and keep warm while finishing the batch.
Serve hot, garnished with chopped parsley or green onions if desired.