Upgrade your weekend brunch with these Easy Sweet Potato Hash Browns—they’re crispy on the outside and soft on the inside.
Move over frozen hash browns, because these homemade sweet potato hash browns are here to stay!
I don’t know about you, but the abundance of frozen hash brown bags in the grocery store had me believing that it was difficult and laborious to make your own hash browns. It turns out, I couldn’t be more wrong! Now, with this recipe on hand, I don’t think I will EVER GO BACK.
Whether you serve them with soft scrambled eggs or get fancy with some feta fried eggs—and don’t forget plenty of bacon—they are going to be such a HIT. Plus, sweet potatoes give these hash browns an extra layer of creaminess that is just impossible to replicate with regular potatoes!
Are Sweet Potato Hash Browns Healthy?
This sweet potato hash brown recipe is a relatively healthy option, and it can easily be made healthier! Sweet potatoes are rich in fiber and beta-carotene, making them a nutritious base. Olive oil, while calorie-dense, provides healthy fats, and cornstarch is used minimally in this recipe, so it doesn’t add much in the way of calories or nutrients.
If you want to make this recipe healthier, you can bake the hash browns in the oven or air fry them to cut down on oil. You can also consider adding spices like paprika, garlic powder, or herbs to enhance flavor without extra salt.
What’s All the Hype With Hash Browns?
Hash browns originated in the United States in the late 19th century, with roots in simple grated and fried potato dishes. They became popular as a breakfast item thanks to their ease of preparation and compatibility with eggs and other morning staples, and nowadays, almost every brunch spot in America will serve up these crispy potato cakes!
Hash browns are a staple in many people’s diets because they’re versatile, inexpensive, and satisfy the universal craving for crispy, golden fried food. For this variation, sweet potatoes are chosen for their nutrient-rich properties, creamy and buttery flavor, and accessibility. While you’ll always find regular hash browns in your local grocery store, hash browns made with beta-carotene-rich sweet potatoes feel so much more luxurious.
How To Make Ahead And Store
To make this recipe ahead, you can grate the sweet potato and toss it with cornstarch, then store the mixture in the refrigerator for up to 1 day.
To store the cooked sweet potato hash browns, keep them in an airtight container in the refrigerator for up to 4 days. For the freezer, arrange the hash browns in a single layer on a baking sheet, freeze until solid, and then transfer them to a freezer-safe bag or container, where they’ll keep well for about 2 months. Reheat them in a skillet or oven to maintain crispiness.
Serving Suggestions
Brunch is seriously my JAM. Nothing brings me more joy than whipping together a midday Saturday brunch for my friends or family.
For starters: the protein. Bacon cooked in the oven or Air-Fryer Turkey Bacon will do, alongside some Air-Fryer Breakfast Sausages (which you can also make in the oven).
Next, Fried Eggs In The Oven or Easy Over-Medium Eggs are my go-to’s, and you can never go wrong with some Garlic Mushrooms on the side. Finally, if you’re loving the DIY experience, try making your own Baked Beans, and you’ve got yourself a full English breakfast!
Recipe
Ingredients
- 1 large sweet potato (about 1 pound)
- 2 teaspoons cornstarch
- 3 tablespoons olive oil
- Salt to taste
Instructions
- Peel the potato and grate it using the biggest holes on a cheese grater.
- Transfer the potatoes to a clean kitchen towel or cheese cloth and wring out as much water as you can. The drier the better. This is the secret to crispiness!
- Once dried, transfer the potato to a bowl and toss with the cornstarch.
- Heat 1 1/2 tablespoons of the oil in a large nonstick pan on medium heat. Once hot, add in the potatoes and use a spatula to press them down so they brown evenly. Cook until the bottom is golden brown, about 4 to 5 minutes. They burn quick, so keep an eye on them!
- Use a spatula to cut the potatoes into 4 sections (to make it easier to flip). Drizzle with the remaining oil and a sprinkle of salt. Carefully flip each section and pat it down. Cook for another 3 to 5 minutes, or until golden brown and crispy.
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