If you’re looking for a breakfast or brunch dish that’s genuinely crave-worthy, you’ve got to try these Savory Sweet Potato Hash Browns. This recipe takes everything we adore about classic hash browns and gives it an irresistible twist by using sweet potatoes. Each bite delivers crispy edges, creamy centers, and a delicious balance between the earthy sweetness of sweet potatoes and the subtle bite of onion. They’re golden, satisfying, and honestly so versatile that they might just become your new favorite side for any meal.

Savory Sweet Potato Hash Browns Recipe - Recipe Image

Ingredients You’ll Need

Gather up just a few easy-to-find ingredients and you’ll be well on your way to making some of the best hash browns of your life. Each component plays a unique role—some add crunch, some bring moisture, and others dial up the flavor—so don’t skip any!

Sweet Potato: Select a large sweet potato for tender, sweet flavor and a gorgeous orange color.
Grated Onion: Adds just the right spark of savory sharpness to balance the sweet potato.
Eggs: These act as the ultimate binder, holding everything together while keeping the texture light.
Plain Flour: Just a touch helps firm up the mixture and gives those irresistible crispy edges.
Kosher Salt: Enhances all the sweet and savory notes—feel free to adjust to your liking.
Vegetable Oil: Makes for a perfectly golden and crisp fry—don’t hesitate to use a little extra if your pan calls for it.

How to Make Savory Sweet Potato Hash Browns

Step 1: Prepare the Potatoes

Preheat your oven to 350°F (175°C) to make sure it’s ready when you are. Start by coarsely grating your peeled sweet potato. To rid them of excess starch and any lingering bitterness, soak the grated potatoes in cold water, swirling a few times with your hand. Drain the water, then gently squeeze the potato shreds using a clean kitchen towel or paper towels until almost all the moisture is gone. This step is key if you’re after maximum crispiness—moist potatoes may leave you with soggy hash browns.

Step 2: Mix the Ingredients

Transfer your prepped, dry sweet potato into a bowl, and add the grated onion, eggs, flour, and a generous pinch of kosher salt. Gently stir everything together until you have a cohesive batter. You’ll notice it coming together quickly—just make sure every bit of sweet potato is coated for consistent flavor in every bite.

Step 3: Fry the Hash Browns

Heat the vegetable oil in a large skillet over medium heat. Once it shimmers, scoop out heaping tablespoons of your sweet potato mixture and drop them directly into the pan. Use a spatula to gently flatten each mound into an even patty. Let each patty sizzle away for 3–4 minutes per side, resisting the urge to flip before a delicious golden crust forms. The aroma will fill your kitchen with anticipation!

Step 4: Bake to Finish Cooking

As each batch of Savory Sweet Potato Hash Browns turns beautifully golden, move them to a baking sheet lined with parchment paper or foil. Once all your patties are ready, slide the tray into your preheated oven. Bake for 10–12 minutes—this ensures every hash brown is cooked through inside and extra-crisp on the outside, making them perfect for stacking, topping, or munching as-is.

Step 5: Serve and Enjoy

Take the hash browns out of the oven and serve them piping hot. That steamy, crispy exterior paired with a dollop of cooling sour cream is truly the ultimate comfort food moment. Eat these on their own or alongside your favorite breakfast spread—you really can’t go wrong.

How to Serve Savory Sweet Potato Hash Browns

Garnishes

Savory Sweet Potato Hash Browns absolutely shine with simple garnishes. A dollop of thick sour cream or Greek yogurt on top not only adds creaminess but also perfectly complements the sweet-spicy flavors. Try fresh chives, a sprinkle of flaky salt, or even finely chopped scallions for a pop of freshness and color. If you’re feeling adventurous, a spoonful of salsa or a dash of hot sauce will add extra zing.

Side Dishes

Pair these hash browns with poached or fried eggs for a breakfast that feels like a brunch treat. Crispy bacon or smoky sausage make hearty accompaniments. They can also share the plate with simple sautéed greens, a slice of avocado, or even roasted tomatoes—the options really are limitless. These hash browns bring personality to any meal, but honestly, they can easily steal the show all on their own.

Creative Ways to Present

Stack Savory Sweet Potato Hash Browns beneath a perfectly runny egg for an Instagram-worthy plate, or serve mini versions as a unique passed appetizer. You can also layer them into a breakfast sandwich, or use them as a crispy “crust” beneath a pile of sautéed veggies. If you want an impressive brunch spread, arrange them with an array of flavorful dips and toppings, letting guests build their own hash brown masterpieces.

Make Ahead and Storage

Storing Leftovers

If you have leftover Savory Sweet Potato Hash Browns (lucky you!), let them cool completely before transferring them to an airtight container. They’ll keep happily in the refrigerator for up to 3 days without losing too much of their signature crispiness. Be sure to place a sheet of parchment or paper towel between layers if you’re stacking them, which keeps them from sticking together and getting soggy.

Freezing

These hash browns freeze beautifully for later snacking or quick breakfasts. Arrange cooled hash browns in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag or container. Frozen, they’ll stay fresh for up to 2 months. Take out as many as you need for a fast, satisfying bite whenever the craving strikes!

Reheating

To re-crisp frozen or chilled Savory Sweet Potato Hash Browns, place them on a baking sheet and warm in a 375°F oven for about 8–10 minutes, or until heated through and edges are crispy again. A quick stint in the toaster oven works as well. Microwaving will heat them, but for true hash brown magic, a hot oven is best to restore that irresistible texture.

FAQs

Can I use pre-shredded sweet potatoes for this recipe?

Absolutely! Pre-shredded sweet potatoes can be a real time-saver. Just make sure to squeeze out as much liquid as possible for the crispiest hash browns.

Are there any flour substitutes for a gluten-free version?

Yes, you can swap the plain flour with a gluten-free alternative like rice flour, chickpea flour, or even cornstarch for equally tasty and crisp results.

Why do I need to bake the hash browns after frying?

Baking ensures the center of the hash browns cooks through without burning the exterior—plus it adds a satisfying finish that boosts both texture and flavor.

Can I prepare the mixture in advance?

You can grate and prep the sweet potatoes and onion ahead of time, but it’s best to mix them with the eggs and flour right before frying to avoid excess moisture and sogginess.

What other seasonings can I add for extra flavor?

Feel free to personalize your Savory Sweet Potato Hash Browns with a dash of smoked paprika, cayenne, garlic powder, or even fresh herbs like parsley or thyme for a flavor boost.

Final Thoughts

There’s nothing quite like the crackle of fresh-from-the-oven Savory Sweet Potato Hash Browns! Whether you’re making a lazy Saturday brunch or dreaming up a new dinner side, this recipe will win hearts and taste buds alike. Give them a try the next time you’re craving something uniquely delicious—you might just find yourself making a double batch!

Savory Sweet Potato Hash Browns Recipe

★★★★★

5.2 from 12 reviews

Author: Sophie
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Learn how to make crispy and delicious savory sweet potato hash browns that are perfect for breakfast or brunch. These hash browns are packed with flavor and are simple to prepare.

Ingredients

Scale

Sweet Potato Hash Browns:

1 large sweet potato, peeled (approx. 3½ cups)

Additional Ingredients:

2 tablespoons grated onion
2 eggs
1 tablespoon plain flour
1/4 teaspoon kosher salt (adjust to taste)
2 tablespoons vegetable oil (use more if required)

Instructions

Prepare Potatoes – Preheat your oven to 350°F (175°C). Begin by coarsely grating the potatoes. Place the grated potatoes into a bowl of cold water, swirl them around a few times, and then drain the water. Gently squeeze out excess moisture from the potatoes using a clean kitchen towel or paper towels to ensure they are as dry as possible.
Mix Ingredients – In a medium bowl, combine the prepped potatoes with finely chopped onions, eggs, flour, and salt & pepper to taste. Mix all these ingredients together until well incorporated, forming a consistent batter for the hashbrowns.
Fry the Hashbrowns – Heat a generous amount of oil in a large skillet over medium heat. Scoop heaping tablespoons of the potato mixture onto the hot oil. Gently flatten each scoop with a spatula to form even patties. Cook the patties for about 3-4 minutes on one side until they turn lightly browned. Flip each hashbrown and continue to cook for an additional 3-4 minutes until the other side is also browned.
Bake to Finish Cooking – As each batch of hashbrowns is done browning, place them on a baking sheet. Once all the hashbrowns are on the baking sheet, transfer them to the preheated oven. Bake the hashbrowns for 10-12 minutes to ensure they are cooked through and crispy.
Serve and Enjoy – Once baking is complete, take the hashbrowns out of the oven. Serve them hot with a dollop of sour cream for a delicious and satisfying accompaniment.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch
Method: Frying, Baking
Cuisine: American