I grew up with the smell of frying potatoes on weekend mornings, but when I switched to sweet potatoes I fell for a version that’s just as crunchy and way more nutrient-dense. These Healthy Sweet Potato Hash Browns are shredded sweet potato and just a little onion, lightly oiled and seared until the edges go crisp. They’re a bright, slightly sweet take on a classic that works for breakfasts, brunches, or a simple weeknight side.
If you want more wholesome comfort-food ideas to pair with these, check out this collection of healthy comfort food recipes for inspiration.
Why you’ll love this dish
Sweet potatoes bring natural sweetness, a tender interior, and a deep orange color that makes this hash brown feel special without added fuss. Compared with regular hash browns, these deliver more fiber, vitamin A, and a unique flavor that pairs well with eggs, roasted vegetables, or grilled proteins. They’re quick to make, forgiving if you’re not a precision cook, and easy to scale for a crowd. Families love them because kids usually accept the sweeter flavor, and busy cooks love that they crisp up fast and don’t require batter or binders.
“Simple, crispy, and subtly sweet—these became our new Sunday staple.” — a reader review I’ve heard from home cooks
Step-by-step overview
Before you start: expect 20–30 minutes total. You’ll peel and shred the sweet potatoes, squeeze out moisture, mix with a little onion and oil, then pan-fry in thin layers or small patties until golden and crisp. The moisture removal step is the most important for getting a crunchy exterior. Cook on medium heat so the interior has time to soften without burning the outside.
What you’ll need
- 2 large sweet potatoes
- 1/2 onion, finely chopped (yellow or white) — red onion is okay but has a sharper flavor
- 2 tablespoons olive oil (plus a little extra to coat the pan)
- Salt, to taste
- Pepper, to taste
Optional: 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, or a pinch of cayenne.
Notes: Use a box grater or the grating disk of a food processor to save time. If you need a lower-fat version, use 1 tablespoon of oil and a nonstick skillet, or try an air fryer (see Variations).
Step-by-step instructions
- Peel the sweet potatoes and grate them on the coarse side of a box grater.
- Transfer the grated sweet potato to a clean kitchen towel, gather the towel, and squeeze hard to remove excess moisture. The drier the shreds, the crisper the hash browns.
- Put the squeezed sweet potato in a large bowl. Add the finely chopped onion, 2 tablespoons olive oil, salt, pepper, and any optional spices. Toss to combine so everything is evenly coated.
- Heat a skillet over medium heat and add a little olive oil to coat the surface. Give the pan a minute to get hot but not smoking.
- Add the sweet potato mixture in flat layers or form small patties, pressing lightly for good contact with the pan. Don’t overcrowd—work in batches if needed.
- Cook until the underside is deeply golden and crisp, about 4–6 minutes depending on thickness. Flip and cook the other side until equally crisp, 3–5 more minutes. Adjust the heat if the edges brown too quickly.
- Transfer to a paper towel-lined plate to drain excess oil, then serve warm.
Best ways to enjoy it
These hash browns are extremely versatile. Serve them:
- Topped with a fried or poached egg and a drizzle of hot sauce for breakfast.
- Alongside roasted salmon or grilled chicken as a sweet, crispy side.
- As a base for a brunch bowl with avocado, greens, and crumbled feta.
- With applesauce or Greek yogurt and chives for a lighter snack.
For a balanced plate, pair them with a protein and steamed greens. If you want a light dessert to follow, try pairing the meal with this healthy cottage cheese dessert for a creamy contrast.
Storage and reheating tips
Refrigerate within two hours of cooking. Store cooled hash browns in an airtight container for 3–4 days. To reheat and keep the crunch: warm in a skillet over medium heat with a teaspoon of oil, or use a 375°F (190°C) oven or toaster oven for 8–10 minutes. Microwaving is fastest but makes them soft; if you must microwave, finish briefly in a hot skillet to restore crispness.
To freeze: flash-freeze cooked patties on a baking sheet until firm (about 1 hour), then transfer to a labeled freezer bag. Freeze up to 3 months. Reheat from frozen in a 400°F oven for 12–15 minutes or in an air fryer at 370°F for 8–10 minutes.
Helpful cooking tips
- Drying the shredded sweet potato is non-negotiable if you want crisp edges. Squeeze until the towel is damp, not dripping.
- Don’t crowd the pan—overcrowding traps steam and makes them soggy. Work in batches.
- Use medium heat and give each side time to develop color. If the outside browns too fast, lower the heat and cook a little longer.
- For easier flipping, form thinner patties—they crisp up faster and flip without falling apart.
- If you prefer a binder, mix in one beaten egg or 2 tablespoons of flour (gluten-free if needed); but note the texture will be different—more cohesive, less loose-shredded.
Creative twists
- Add a small grated apple or a tablespoon of maple syrup to the mix for autumnal sweetness.
- Stir in chopped herbs (thyme, rosemary) or green onions for freshness.
- Make them cheesy: fold in 1/4 cup grated sharp cheddar or nutritional yeast for a savory boost.
- For a spicy kick, add a chopped jalapeño or cayenne to the onion.
- To cut carbs, mix half sweet potato with half grated cauliflower—press and dry the cauliflower well.
Common questions
Q: Can I use a food processor instead of a box grater?
A: Yes. Use the grating disk for speed. Don’t over-process—aim for coarse shreds.
Q: Will these stick to the pan?
A: Use enough oil to coat the pan and let the pan heat before adding the mix. Nonstick or well-seasoned cast iron helps prevent sticking.
Q: Can I make them ahead for a brunch?
A: Yes. Cook fully, cool, refrigerate, and re-crisp in the oven or skillet just before serving. You can also freeze cooked patties and reheat later.
Q: Are they gluten-free and vegan?
A: As written, yes—no gluten or animal products. If you add an egg as a binder, they are no longer vegan.
Q: How do I get them extra crispy?
A: Remove as much moisture as possible, press them thin, and finish in a very hot pan or under the broiler for a minute—watch closely to prevent burning.
Conclusion
These Healthy Sweet Potato Hash Browns are a quick, nutritious upgrade to a breakfast classic—crispy outside, tender inside, and endlessly adaptable. For another take with slightly different technique and tips, see Pinch and Swirl’s easy sweet potato hash browns.
Print
Healthy Sweet Potato Hash Browns
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Crispy and nutritious sweet potato hash browns, perfect for breakfast or as a side dish.
Ingredients
- 2 large sweet potatoes
- 1/2 onion, finely chopped
- 2 tablespoons olive oil (plus extra for the pan)
- Salt, to taste
- Pepper, to taste
- Optional: 1/2 teaspoon smoked paprika
- Optional: 1/4 teaspoon garlic powder
- Optional: pinch of cayenne
Instructions
- Peel the sweet potatoes and grate them on the coarse side of a box grater.
- Transfer the grated sweet potato to a clean kitchen towel and squeeze hard to remove excess moisture.
- In a large bowl, combine the squeezed sweet potato with the finely chopped onion, 2 tablespoons olive oil, salt, pepper, and any optional spices.
- Heat a skillet over medium heat and add a little olive oil to coat the surface.
- Add the sweet potato mixture in flat layers or form small patties, pressing lightly for good contact with the pan.
- Cook until the underside is deeply golden and crisp, about 4–6 minutes. Flip and cook the other side until equally crisp, 3–5 more minutes.
- Transfer to a paper towel-lined plate to drain excess oil and serve warm.
Notes
Use a box grater or food processor for quicker preparation. Adjust cooking oil for a lower-fat option. Ensure shredded potatoes are dry for maximum crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pan-frying
- Cuisine: American