Let me tell you about my weekend breakfast game-changer – these crispy sweet potato hash browns that turned my sleepy Sunday mornings into something special. After one too many sad, soggy attempts at regular potato hash browns, I discovered the magic happens when you swap in sweet potatoes. Not only do they caramelize beautifully in the pan, but they also pack way more flavor and nutrients than their pale counterparts. The first time I made these, my husband actually paused mid-bite to say “Wow” – and that never happens before coffee! What I love most (besides that golden crunch) is how easily they adapt to gluten-free diets when you use oat flour. Perfect alongside eggs or avocado toast, they’ve become my go-to healthy breakfast side dish that feels indulgent but isn’t.

Why You’ll Love These Sweet Potato Hash Browns

Let me count the ways these golden little patties will steal your breakfast-loving heart:

That irresistible CRUNCH: When you squeeze out every drop of moisture (trust me, this step matters), you get hash browns so crispy they practically sing in the skillet.
Gluten-free magic: A simple swap to oat flour means everyone at the table can enjoy them – no weird specialty ingredients needed.
Morning hustle-friendly: From grating to frying, you’re about 30 minutes away from breakfast victory, even with sleepy eyes.
Play well with others: They’re the perfect sidekick to eggs, avocado, or even tucked into breakfast tacos – I’ve yet to find a breakfast plate they don’t improve.

Ingredients for Sweet Potato Hash Browns

Here’s everything you’ll need to make these crispy little wonders – I promise it’s all simple stuff you probably have already:

2 medium sweet potatoes (about 1 1/2 lbs), peeled and grated – don’t skip peeling!
1 large egg – our binder that holds everything together
2 tbsp all-purpose flour or oat flour – packed lightly (see my gluten-free note below)
2 green onions, thinly sliced – optional but adds such nice freshness
1/2 tsp garlic powder + 1/2 tsp smoked paprika – my favorite flavor combo
3/4 tsp kosher salt + 1/4 tsp black pepper – adjust to your taste
2-3 tbsp olive oil or avocado oil – for that perfect golden fry

Ingredient Substitutions & Notes

No oat flour? Regular flour works fine too – just use the same amount. Out of green onions? A pinch of onion powder can substitute in a pinch. For oil, I’ve used everything from coconut to vegetable oil – just avoid butter (it burns too easily). And if you’re feeling fancy, try adding a pinch of cayenne for heat!

How to Make Sweet Potato Hash Browns

Alright, let’s get these crispy beauties going! Here’s exactly how I make them every weekend:

Grate + squeeze dry: Peel those sweet potatoes and grate them on the medium holes of your box grater (watch your knuckles!). Now here’s the secret – wrap those shreds in a clean kitchen towel or several paper towels and SQUEEZE like you’re wringing out a wet swimsuit. You’ll be shocked how much liquid comes out – this is your crispy guarantee.
Mix it up: Dump your dry-ish sweet potatoes into a big bowl. Add the egg, flour, green onions, and all those spices. Get in there with your hands and mix until every shred is coated – it’ll feel sticky but that’s perfect.
Form patties: Scoop about 1/3 cup of the mixture per patty. Press firmly between your palms into 1/2-inch thick rounds – don’t make them too thick or they won’t crisp properly.
Pan-fry to perfection: Heat your oil in a large skillet over medium heat (not high!). Cook 3-4 minutes per side until deeply golden – you’ll hear them sizzling nicely. Resist flipping too early! Add more oil between batches if needed.

Tips for Crispy Sweet Potato Hash Browns

Squeeze like your breakfast depends on it: More moisture removed = crispier results. I sometimes squeeze twice!
Keep that skillet at steady medium heat: Too hot burns the outside before the inside cooks.
Press patties firmly: Loose patties fall apart – press hard to compact those shreds together.

Serving Suggestions for Sweet Potato Hash Browns

Oh, the places these crispy patties can go! My absolute favorite way is piled high with a runny fried egg on top – that golden yolk becomes instant sauce. But don’t stop there! Try them:

Breakfast bowl style: With avocado slices, Greek yogurt, and everything bagel seasoning
Taco upgrade: Folded into warm tortillas with scrambled eggs and hot sauce
Fancy brunch move: Topped with smoked salmon and a dollop of herbed cream cheese
Quick snack: Just grab one cold from the fridge – they’re surprisingly good at room temp too!

Pro tip: Keep a batch of garlicky yogurt sauce (just mix yogurt with minced garlic, lemon, and salt) in your fridge – it takes these hash browns to another level!

Storing and Reheating Sweet Potato Hash Browns

Here’s the good news – these hash browns actually keep beautifully! I often make a double batch because they reheat so well. For the fridge, store cooled patties in an airtight container with parchment between layers (they’ll keep 3-4 days). Freeze them flat on a baking sheet before transferring to bags – they’re good for 2 months frozen.

To reheat, skip the microwave (soggy city!). Instead, crisp them back up in a dry skillet over medium heat for 2-3 minutes per side. For frozen, add 1-2 minutes. My oven trick? 375°F on a rack for 8-10 minutes gets them almost as crispy as fresh!

Sweet Potato Hash Browns FAQs

Can I bake these instead of pan-frying?
Absolutely! For baked sweet potato hash browns, arrange patties on a parchment-lined baking sheet at 400°F. Flip halfway through – they’ll take about 20-25 minutes total. They won’t get quite as crispy as skillet hash browns, but a light spray of oil helps!

How do I prevent sticking?
Two words: hot pan. Make sure your skillet is properly heated before adding oil and patties. If they’re sticking, they’re probably not ready to flip yet – wait until edges look golden brown. A well-seasoned cast iron works wonders here.

Can I make these ahead?
You bet! Prep the mixture (minus egg) the night before – store grated, squeezed sweet potatoes in the fridge. Add egg and flour in the morning. Already cooked? They reheat beautifully (see my storage tips above).

Why oat flour for gluten-free?
It binds better than most GF flours without that gritty texture. Almond flour makes them too crumbly – trust me, I’ve tried every alternative! Regular flour works fine if gluten isn’t an issue.

Nutritional Information

Nutritional values are estimates and vary based on ingredients used. Per serving (1 patty): 220 calories, 10g fat (1.5g saturated), 28g carbs, 4g fiber, 6g protein. Not too shabby for something this delicious!

Now go make these crispy wonders – I want to hear how your breakfast game just leveled up!

5-Ingredient Crispy Sweet Potato Hash Browns Recipe (Exact primary keyword used: “Sweet potato hash browns”)

Print Recipe

Crispy sweet potato hash browns made with grated sweet potatoes, egg, and flour for a gluten-free option. Perfect as a healthy breakfast side dish.

Author: jessica
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Pan-frying
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

2 medium sweet potatoes (about 1 1/2 lbs), peeled and grated
1 large egg
2 tbsp all-purpose flour or oat flour (for gluten-free use oat flour)
2 green onions, thinly sliced (optional but tasty)
1/2 tsp garlic powder
1/2 tsp smoked paprika (or regular paprika)
3/4 tsp kosher salt
1/4 tsp black pepper
2–3 tbsp olive oil or avocado oil (for pan-frying)

Instructions

Grate + squeeze dry: Grate sweet potatoes, then wrap in a clean kitchen towel (or paper towels) and squeeze out as much liquid as possible. This is the key to crispy hash browns.
Mix: In a bowl, combine grated sweet potato, egg, flour, green onions, garlic powder, paprika, salt, and pepper. Mix until evenly coated.
Form patties: Scoop about 1/3 cup mixture per patty and press firmly into 1/2-inch thick rounds.
Pan-fry: Heat 1–2 tbsp oil in a large skillet over medium heat. Cook patties 3–4 minutes per side, pressing gently, until deeply golden and crisp. Add more oil as needed for the next batch.
Serve: Enjoy hot with eggs, avocado, Greek yogurt/sour cream, or your favorite sauce.

Notes

For crispier hash browns, squeeze out as much moisture as possible from the grated sweet potatoes.
Use oat flour for a gluten-free version.

Nutrition

Serving Size: 1 patty
Calories: 220
Sugar: 5g
Sodium: 300mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 6g
Cholesterol: 45mg

Keywords: Sweet potato hash browns, Crispy sweet potato patties, Gluten free hash browns, Skillet hash browns recipe, Healthy breakfast side dish, Sweet potato breakfast recipes