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Sweet Potato Hash Browns

Easy shredded sweet potato hash browns cooked in a skillet in minutes. Better tasting and better for you than the original! Crispy outside, tender inside.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 patties
Calories: 113 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 medium sweet potatoes peeled and shredded (about 4 1/2 cups) - see blog post for tips
  • 2 tablespoons extra-virgin olive oil divided
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chipotle chili powder optional but delicious
  • 2 tablespoons unsalted butter

Instructions

    Cup of Yum
  1. To keep the patties warm between batches, preheat the oven to 200 degrees F. In a large bowl, combine sweet potato, 1 tablespoon oil, salt, pepper, garlic powder, and chipotle chili powder.
  2. Heat a large cast iron or similar heavy-bottomed skillet over medium-high heat. You want the pan to be preheated before you add anything to it. Add 1/2 tablespoon oil and 1 tablespoon butter. Once the oil is hot and the butter melted, scoop a slightly heaping 1/2 cupful of the sweet potato mixture and drop it onto the skillet in a tight mound. With the back of a spatula, flatten the sweet potato mound into a hash brown patty (it doesn't need to be a perfect circle! Any bits that poke out will be delightfully crispy). Repeat twice more, so that you have 3 hash brown patties in the skillet.
  3. Cook the patties on both sides, flipping them halfway through (again, don't stress if they are not perfect; if they flip in pieces, no big deal. Scoot them back together and keep cooking). Cook the patties until they are nicely browned on both sides and hot and tender in the center, about 6 to 8 minutes total. Transfer the cooked hash browns to a baking sheet and place in the oven to keep warm. Repeat with the remaining 1/2 tablespoon oil, 1 tablespoon butter, and the remaining sweet potato mixture. Enjoy hot.

Notes

  • TO MAKE VEGAN, WHOLE30, OR PALEO: Cook the hash browns in coconut oil (or ghee if it fits your diet) instead of butter.
  • TO STORE: Place cooked hash browns in an airtight storage container in the refrigerator for up to 3 days.
  • TO FREEZE: If you want to freeze your hash browns, prepare as directed and let cool completely. Then, lay your hash browns in a single layer on a baking sheet and freeze until solid. Store them in an airtight freezer-safe storage container or ziptop bag for up to 3 months. Remove and reheat from frozen as desired.
  • TO REHEAT: Reheat your hash browns in a skillet over medium heat until warmed through, adding a little oil or butter to keep them from sticking. You can also rewarm your hash browns in the oven at 350 degrees F until hot. In a pinch, these hash browns can also be reheated in the microwave.

Nutrition Information

Serving 1patty Calories 113kcal (6%) Carbohydrates 9g (3%) Protein 1g (2%) Fat 8g (12%) Saturated Fat 3g (15%) Cholesterol 10mg (3%) Sodium 220mg (9%) Potassium 146mg (4%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 6289IU (126%) Vitamin C 1mg (1%) Calcium 13mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 6patties

Amount Per Serving

Calories 113

% Daily Value*

Serving 1patty
Calories 113kcal 6%
Carbohydrates 9g 3%
Protein 1g 2%
Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 220mg 9%
Potassium 146mg 3%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 6289IU 126%
Vitamin C 1mg 1%
Calcium 13mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.