If you like sweet potato fries, you’ll love these crispy Sweet Potato Hash Browns—save this recipe for your next weekend brunch menu!
Give your basic bacon and eggs breakfast a delicious boost with a side of these delicious Sweet Potato Hash Browns. They’re crispy on the outside, tender on the inside, and flavorful through and through! Normally, if I’m serving hash browns for breakfast, they’re the kind you find in the frozen grocery aisle, but now I’m convinced that these fresh Sweet Potato Hash Browns are definitely the way to go!
The secret to getting crispy and tender hash browns is by grating the potatoes so that they cook quickly (rather than dicing them into cubes). I used an old-fashioned box grater and found that just 2-3 large sweet potatoes was more than plenty to make enough hash browns for my crew. Seasoned with a little sweet onion and minced garlic, adding a bit of flour to the sweet potatoes helps them hold together during cooking. These aren’t exactly like latkes, but I did drop my sweet potato mixture by mounds into a hot skillet to make little hash brown patties.
To get the best results, cook the hash browns a few patties at a time in melted butter in a cast iron skillet. Just be sure to watch them to avoid burning or scorching — the natural sugars in the sweet potatoes tend to burn quickly if you are not careful. Cook them in batches and as you finish cooking a batch, place them on a baking sheet and place in a 200-degree oven to keep them warm until ready to serve.
You may be interested in these other sweet potato recipes, too:
- Hasselback Sweet Potatoes with Maple Cinnamon Butter
- Buttery Sweet Potato Biscuits
- Sweet Potato Soufflé
- Sweet Potato Salad
- 2-3 large sweet potatoes
- 1/4 cup sweet onion, finely chopped
- 1/4 cup all-purpose flour
- 1-2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespooons butter or olive oil, for frying
Peel sweet potatoes and shred using a box grater. Place sweet potatoes in a large bowl and add onion and garlic. Stir gently to toss. Sprinkle with the flour, salt, and pepper. Stir gently again.
Melt 2 tablespoons butter or olive oil in a large non-stick skillet or cast iron pan over medium heat. Using a 1/4 cup measure, place 3 to 4 mounds (patties) of the sweet potato mixture in the hot skillet.
Gently press down with a spatula and cook for 3-4 minutes. Turn and cook 3-4 minutes on the other side, watching carefully to avoid scorching. (The hash brown patties should be crispy on the outside and tender on the inside.)
Add more butter to the pan and continue cooking in batches. Keep cooked hash brown patties warm on a baking sheet in a 200-degree oven while cooking the remaining batches.