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Sweet Potato Hash Browns Recipe

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4.2 from 10 reviews

These Sweet Potato Hash Browns are a crispy, flavorful twist on the classic breakfast favorite, made with shredded sweet potatoes and seasoned with garlic and chipotle chili powders. Cooked to golden perfection in a skillet with olive oil and butter, they make a delightful side dish or breakfast option that's warm, tender inside, and crisp outside.

Ingredients

Sweet Potato Hash Browns

  • 2 medium sweet potatoes, peeled and shredded (about 4 1/2 cups)
  • 2 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chipotle chili powder (optional but delicious)
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat oven and prepare sweet potato mixture: Preheat your oven to 200°F to keep cooked hash browns warm. In a large bowl, combine the shredded sweet potatoes, 1 tablespoon of olive oil, salt, black pepper, garlic powder, and chipotle chili powder if using. Mix well to evenly distribute the seasoning.
  2. Heat skillet and add fats: Place a large cast iron or heavy-bottomed skillet over medium-high heat and let it fully preheat. Add ½ tablespoon of olive oil and 1 tablespoon of unsalted butter to the skillet. Wait until the oil is hot and the butter has fully melted before proceeding.
  3. Form and cook the hash brown patties: Scoop a slightly heaping ½ cup of the sweet potato mixture and drop it into the skillet, shaping it into a compact patty with the back of a spatula. It doesn't need to be perfectly round; edges that stick out will crisp nicely. Repeat twice more to make three patties in the skillet.
  4. Cook until crispy and tender: Cook the patties for about 6 to 8 minutes total, flipping them halfway through. They should develop a nice golden-brown crust on both sides and be tender inside. If they break apart during flipping, don't worry—push them back together and continue cooking to crisp.
  5. Keep hash browns warm and finish remaining batch: Transfer the cooked patties to a baking sheet and place them in the preheated oven to keep warm. Repeat the cooking process with the remaining ½ tablespoon olive oil, 1 tablespoon butter, and remaining sweet potato mixture.
  6. Serve hot: Once all patties are cooked and warm, serve immediately for the crispiest, most delicious hash browns.

Notes

  • To shred sweet potatoes easily, use a box grater or food processor with a shredding blade.
  • Removing excess moisture from shredded sweet potatoes by squeezing in a clean kitchen towel can improve crispiness.
  • Adjust seasoning to taste, especially if omitting the chipotle chili powder for less heat.
  • Cast iron skillet is preferred for even heat distribution and crisp texture, but any heavy-bottom skillet works.
  • Keep cooked patties warm in the oven to maintain crispiness while finishing the batch.

Find it online: https://recipeplenty.com/sweet-potato-hash-browns-recipe/