Sweet Potato Hash Browns
Prep time
Cook time
Total time
A perfect flavorful savory breakfast or side dish.
  • 2 cups peeled and shredded sweet* potato (about 1 large potato)
  • ½ tsp salt
  • ½ tsp garlic powder
  • 1 pinch smoked paprika
  • 1-2 tsp oil
  1. Peel and shred** sweet potato
  2. Allow large non stick or cast iron pan to preheat on medium high heat with 1-2 tsp oil.
  3. Rinse shredded sweet potato in cold water. Squeeze water out thoroughly.
  4. Toss sweet potato shreds with seasonings.
  5. Add potato to the hot oil and spread around pan. Only add in enough potato to loosely cover the bottom of the pan (do not overcrowd).
  6. Cover and cook*** for the first 2 minutes, then uncover.
  7. Flip sweet potatoes with a flat spatula by section when the bottom starts browning slightly.
  8. Cook the other side until the sweet potatoes are tender.
  9. If all the potato didn't fit into your pan, repeat in batches until all the potato is cooked.
*This is essentially the same way you would make Russet potato hash browns, but they brown more slowly, so they can remain uncovered the entire time. They also take a bit longer to cook overall.
**I use the shredder attachment in my food processor. A box grater works as well. The thinner setting works better
***I prefer my sweet potato hashbrowns with no browning and tender. If you want them crispier and don't mind a little blackening, you can leave off the cover. If cooking too quickly, lower the heat.
Recipe by Plant Bellies at https://plantbellies.com/sweet-potato-hash-browns/