Every fall, my kitchen smells like warm oil, thyme, and crispy comfort. Savory Sweet Potato Hash Browns are trending on Pinterest and TikTokprobably because they’re cozy, nourishing, and delightfully simple. Just 20 minutes, a skillet, and some sweet potatoes. They turn out soft inside, perfectly golden on the edges, and completely satisfying.
This comforting dish starts with shredded sweet potatoes, chopped onions, eggs, and just the right touch of garlicall pantry staples. The texture is tender on the inside with crisp, flavorful edges and a subtle smokiness. It’s kind of like a cross between breakfast hash and grandma’s latkes. Full recipe details below!
Growing up in Texas, breakfasts always meant warm cast iron skillets sizzling with something good. My aunt loved using sweet potatoes for just about everythingfrom holiday pies to savory skillet dishes. When I tested these with a pinch of smoked paprika, it took me right back to those cozy mornings.
Why You’ll Love This Recipe
Cozy and nostalgic: These savory sweet potato hash browns are like a breakfast hug from your favorite auntwarm, crisp, and oh-so-satisfying.
Beginner-friendly: Just a few steps and simple ingredients. You’ll feel like a pro in the kitchen, even if it’s your first time!
Sweet meets savory: The natural sweetness of sweet potato combined with a touch of onion and crisp edges makes this dish irresistible.
Versatile: Perfect for breakfast, brunch, or even a light dinner with a fried egg on top.
Peeled and shredded. Use a box grater or food processor for quicker prep.
2 tablespoons grated onion
Adds mild savoriness. Can sub with finely minced shallot.
2 eggs
Acts as a binder to keep the mixture together.
1 tablespoon plain flour
Helps hold shape during cooking; gluten-free flour works too.
1/4 teaspoon kosher salt
Enhances flavorsadjust to taste.
2 tablespoons vegetable oil
For frying. Have extra nearby if the pan dries out between batches.
Pro Tip: Prep everything in advance before heating the skillet. This keeps the cooking process smooth and stress-free.
Step-by-Step: How to Make Savory Sweet Potato Hash Browns
Grate and prep: Shred the sweet potato into fine strands. Place the shreds in a clean kitchen towel and squeeze out as much moisture as possiblethis prevents sogginess and ensures crispiness.
Mix the magic: In a large bowl, combine shredded sweet potato, grated onion, eggs, flour, and salt. Stir until all ingredients are evenly mixed and sticking together.
Heat the skillet: Pour oil into a large skillet (preferably cast iron) and heat over medium. It should shimmer and sizzle when the mixture hits the pan.
Cook and flip: Use about 1/4 cup of the mixture for each hash brown. Flatten slightly in the skillet and cook for 3–4 minutes on each side until deep golden brown and crispy.
Repeat: Continue with the remaining mixture, replenishing the oil between batches if needed. Drain cooked hash browns on a paper towel to soak up any extra oil.
Note: Avoid overcrowding the skilletfry in small batches so each hash brown has room to crisp up evenly.
Step
Timing
Grating and mixing
10–15 minutes
Cooking each batch
20–30 minutes
Swaps and Tricks
If you’re out of something or want to switch it up, try these easy swaps:
Ingredient
Swap
Plain flour
Almond flour, oat flour, or gluten-free all-purpose blend
Grated onion
Chopped green onions or minced shallots for extra color and flavor
Vegetable oil
Avocado oil or olive oil for a slightly healthier option
Pro Tip: For added aroma and depth, mix in a pinch of smoked paprika, black pepper, or even a dash of cayenne for heat.
How to Store and Serve
Serving: Enjoy alongside scrambled eggs, a dollop of sour cream, avocado toast, or with roasted veggies for dinner.
Refrigerating: Store leftovers in an airtight container in the fridge. Best within 3 days.
Reheating: Re-warm in a skillet over medium heat or bake at 400°F (204°C) for 5–7 minutes to restore crispiness.
Freezing: Let cool completely, separate with parchment paper, and store in a freezer-safe container. Reheat directly from frozen.
Storage Option
How-To
Duration
Fridge
Store in airtight container
Up to 3 days
Freezer
Use parchment to separate layers in sealed container
Up to 1 month
Can’t finish the whole batch? No problem. These reheat wonderfully and are just as delicious the next daycrispy, warm, and full of flavor.
Expert Insight: The Science Behind Savory Sweet Potato Hash Browns
Sweet potatoes contain more sugar and moisture than regular potatoes, which means extra care is needed when cooking. By squeezing out liquid and using the right binder (like egg and flour), you get that addictive crunch outside without sacrificing tenderness inside. A hot, evenly heated skillet is key to achieving that restaurant-quality texture at home.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
The Journey to Perfect Savory Sweet Potato Hash Browns
There were bumps along the roadone batch ended in a smoky kitchen and soggy hash. But through trial and error, I learned the tricks: dryer shreds, hotter pan, and patience. Now they’re crispy outside, tender inside. This recipe reflects home-tested tips from real mornings in my own kitchen.
FAQs ( Savory Sweet Potato Hash Browns )
Wrapping Up Your Savory Sweet Potato Hash Browns
These savory sweet potato hash browns come together in about 30 minutescrispy, golden, and full of flavor. It’s the kind of recipe that feels like home-cooked love, whether you’re making them for breakfast or brunch guests.
Fresh herbs and smoked spices can take them up a notch. Reheating in a skillet keeps them tasting freshly made even the next morning. Handy tip from home cooks: freeze extras and reheat as neededno food waste here!
If you try this, I’d love to see how it turned outtag your photos or comment below. What twists did you add? Sweet potatoes were a staple in my childhood kitchen, and I hope this recipe becomes a tradition in yours, too.
A simple and savory sweet potato hash brown recipe that’s perfect for breakfast or any time. Crispy on the outside and tender inside, these hash browns combine grated sweet potatoes with onion and eggs for a flavorful, easy dish.
2 tablespoons vegetable oil (use more if required)
Method
Peel and grate the sweet potato into a large bowl.
Add grated onion, eggs, plain flour, and kosher salt. Mix well until combined.
Heat the vegetable oil in a large non-stick skillet over medium heat.
Scoop spoonfuls of the mixture into the skillet, flattening each into a patty.
Cook for 4-5 minutes on each side until golden brown and crispy.
Remove from skillet and place on paper towels to drain excess oil.
Serve warm as a savory breakfast or side dish.
Notes
For extra crispiness, press the grated sweet potato in a towel to remove excess moisture before mixing. You can add herbs like parsley or spices like paprika for variation. Store leftovers in the fridge up to 3 days and reheat in a skillet.
