These 5-ingredient sweet potato hash browns are a flavorful, wholesome alternative to classic hash browns. Made with just sweet potatoes, garlic powder, salt, pepper, and olive oil, they crisp up beautifully on the stovetop and pair well with breakfast, brunch, or any meal that calls for shredded potatoes. All you need is a sturdy cheese grater (or a box grater) and a large skillet to make a satisfying batch.
Sweet potatoes are a versatile staple — they roast, mash, bake, and fry well. In this recipe, we shred them by hand for texture and flavor, then cook them low and slow at first to remove excess moisture and finish on high heat for a crisp exterior. The result is a lightly golden, slightly sweet hash brown that complements eggs, frittatas, bowls, and sandwiches.
What You Need for Sweet Potato Hash Browns
This recipe uses five simple ingredients you likely already keep on hand:
- Sweet potatoes (2 large)
- Garlic powder (1 teaspoon)
- Salt (1/8 teaspoon)
- Ground black pepper (1/8 teaspoon)
- Olive oil (2 tablespoons)
Sweet Potato Hash Brown Variations
Use this basic recipe as a starting point and adjust seasonings or method to suit your taste. Below are two easy variations to experiment with:
- Spice blends: Add paprika, smoked paprika, cumin, or a pinch of cayenne for heat. For a warm, sweet-savory twist, sprinkle in a small pinch of cinnamon. You can also fold in an everything-bagel style seasoning or a dry ranch seasoning for extra flavor.
- Ultra-crunchy hash browns: For the classic, fried hash brown texture, increase the oil to double or triple the amount listed and fry the grated sweet potatoes, allowing them to brown deeply. This yields a crispier, more indulgent result.
FAQ
What’s the best way to grate sweet potatoes? A handheld cheese grater or box grater works best. It’s quick, easy, and gives the potato shreds the right texture without cleaning a food processor.
Can you add cheese to these hash browns? Yes — fold in a small amount of shredded cheddar or another melting cheese at the end of cooking or try a baked cheesy variation for more structure.
How do you make them crispier? Increase the oil and fry the grated potatoes, or make sure to cook in a hot skillet and avoid overcrowding the pan so moisture can escape and the surface can brown.
Storage
Sweet potato hash browns are best served fresh while hot and crisp. If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for convenience, or reheat in a skillet over medium heat to restore crispiness.
Make Ahead Sweet Potato Hash Browns
You can prepare the sweet potatoes up to two days in advance. Grate the potatoes and store them in an airtight container or resealable bag in the refrigerator, squeezing out as much air as possible to prevent drying. When ready to cook, season and proceed with the recipe as written.
More of our Favorite…
Sweet Potato Recipes
- Sweet Potato Tater Tots
- Sweet Potato Hash
- Crispy Baked Sweet Potato Fries
- Mashed Sweet Potatoes
- Cheddar Sweet Potato Hash Browns
Serving Suggestions
These hash browns are a versatile side. Serve them with eggs for breakfast, alongside a frittata, or paired with baked egg cups. They also work well in breakfast strata, stuffed peppers, buddha bowls, or as a base for a savory protein bowl. Consider topping with a fried egg, a dollop of plain yogurt or sour cream, chopped herbs, or hot sauce for added flavor.
Sweet Potato Hash Browns
Prep: 15 mins • Cook: 15 mins • Total: 30 mins • Serves: 4
Ingredients
- 2 large sweet potatoes, peeled and grated (about 4½ cups)
- 1 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons olive oil
Instructions
- Rinse, dry, and peel the sweet potatoes. Use a medium or large cheese grater to shred them. Aim for roughly 4½ cups of grated sweet potato for two large tubers.
- In a large bowl, combine the grated sweet potatoes with garlic powder, salt, and pepper. Mix thoroughly so the seasonings distribute evenly.
- Heat the olive oil in a large skillet over medium heat. Once the oil is fragrant and shimmering, add the sweet potato mixture, spreading it into an even layer.
- Cook the hash browns on medium heat for about 5 minutes to let moisture release and the underside begin to set. Flip sections or stir and press back into the skillet, then cook another 5 minutes.
- Increase the heat to high and continue cooking for an additional 4 minutes, stirring and flipping once after about 2 minutes so edges and surfaces brown and crisp. Remove from heat and serve warm.
Tips & Notes
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Reheat in a skillet for best texture.
- Make ahead: Grate the potatoes up to 2 days ahead and keep refrigerated in a sealed container or bag.
- For extra crunch: Add more oil and shallow-fry the potatoes, or use a hot, well-oiled skillet and avoid overcrowding.
Nutrition
Calories: 108 kcal; Carbohydrates: 23 g; Protein: 2 g; Fat: 1 g; Fiber: 3 g; Sugar: 5 g. Nutrition values are approximate and should be used as a guideline only.