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Sweet Potato Hash Browns Recipe
Ash Tyrrell

Sweet Potato Hash Browns Recipe

The first time I made these sweet potato hash browns, I was surprised at how incredibly crispy they turned out with just a few simple ingredients. I love recipes that are quick but still feel special, and this one definitely fits that description
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Total Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3/4 pound sweet potato peeled if desired – Choose a firm, fresh sweet potato. Grating it fresh gives the best texture and natural sweetness.
  • 4 tablespoons high-heat oil such as avocado oil or coconut oil, divided – High-heat oils help the hash browns crisp properly without burning. Coconut oil adds a subtle richness while avocado oil keeps the flavor neutral.
  • Kosher salt to taste – A sprinkle of salt enhances the natural sweetness and balances the flavor perfectly.

Method
 

  1. Start by washing the sweet potato thoroughly and peeling it if you prefer a smoother texture. Use a box grater or the shredding attachment of a food processor to shred it into thin strands. Freshly shredded potatoes cook more evenly and develop a crisp exterior.
  2. Place a heavy skillet, preferably cast iron, on the stove over medium heat. Add about two tablespoons of oil and allow it to heat until it shimmers. A properly heated pan is essential for getting that golden, crispy crust.
  3. Add small piles of shredded sweet potato into the hot skillet. Use the back of a spatula to gently flatten each mound so they cook evenly. Leave some space between each portion to allow the edges to crisp.
  4. Let the hash browns cook for about 4–5 minutes without moving them. This helps them develop a beautifully browned crust on the bottom. If they start to brown too quickly, slightly reduce the heat.
  5. Carefully flip each hash brown with a thin spatula. Press them lightly again and cook for another 4–5 minutes. The outside should become crispy while the inside stays soft and tender.
  6. Once both sides are golden and crisp, transfer the hash browns to a plate. Sprinkle them with kosher salt while they are still hot so the seasoning sticks well. Serve immediately for the best flavor and texture.

Notes

  • I always use a cast iron skillet because it creates the crispiest edges.
  • I avoid moving the hash browns while they cook; this helps them develop a golden crust.
  • I grate the sweet potatoes fresh instead of buying pre-shredded ones for better flavor.
  • I cook them in small batches if the pan is crowded so they crisp properly.
  • I sometimes add a pinch of smoked paprika for extra depth of flavor.