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Healthy Sweet Potato Hash Browns

Healthy Sweet Potato Hash Browns

Healthy Sweet Potato Hash Browns are a delightful and nutritious twist on a breakfast classic, offering a satisfying and vibrant start to your day that's surprisingly simple to prepare.
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Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes about 1.5 pounds total, peeled
  • 1 tablespoon olive oil or avocado oil, plus more for greasing
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/4 teaspoon smoked paprika optional, for an extra smoky flavor
  • Pinch cayenne pepper optional, for a little heat
Fresh herbs

Equipment

  • Box grater
  • Kitchen towel
  • Paper towels
  • Medium Bowl
  • Large non-stick skillet
  • Cast-iron skillet
  • Spatula

Method
 

  1. Begin by peeling your two medium sweet potatoes. Using a box grater, grate the sweet potatoes on the large-hole side. You should have a generous pile of vibrant orange shreds.
    2 medium sweet potatoes
  2. This is a crucial step for achieving crispy hash browns! Place the grated sweet potatoes in a clean kitchen towel or several layers of paper towels. Squeeze out as much liquid as possible. The drier the shreds, the crispier your hash browns will be. Discard the liquid.
  3. Transfer the dried sweet potato shreds to a medium bowl. Drizzle with 1 tablespoon of olive oil (or avocado oil). Add the salt, black pepper, smoked paprika (if using), and cayenne pepper (if using). Gently toss everything together until the shreds are evenly coated with oil and seasonings.
    2 medium sweet potatoes, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon smoked paprika, Pinch cayenne pepper
  4. Place a large non-stick skillet or cast-iron skillet over medium-high heat. Add a thin layer of olive oil or avocado oil to generously coat the bottom of the skillet. Allow the oil to heat up until it shimmers, but not smokes.
    1 tablespoon olive oil
  5. Once the skillet is hot, carefully add the seasoned sweet potato shreds. Spread them out into an even layer, pressing down gently with a spatula to form a cohesive pancake or individual portions. Avoid overcrowding the pan; cook in batches if necessary.
    2 medium sweet potatoes
  6. Let the hash browns cook undisturbed for 5-7 minutes, or until the edges are golden brown and crispy. Resist the urge to stir or move them too much at this stage, as this is key to developing that delicious crust.
  7. Using a thin spatula, carefully flip the hash browns. Cook the second side for another 5-7 minutes, or until golden brown and cooked through. The sweet potatoes should be tender when poked with a fork, and the hash browns should have a satisfying crispiness.
  8. Once cooked, carefully remove the Healthy Sweet Potato Hash Browns from the skillet. Serve immediately. Garnish with fresh chopped chives or parsley if desired. These make a fantastic side dish or a base for a breakfast bowl.

Notes

To store leftover Hash Browns, allow them to cool completely before transferring to an airtight container and refrigerating for up to 3-4 days. Reheat in an oven or toaster oven at 375°F (190°C) for 5-10 minutes. For longer storage, freeze for up to 2-3 months.