These sweet potato hashbrowns are so healthy and delicious! Eat them for breakfast or any time of the day!
Once you try homemade hashbrowns, you’ll never want to eat the frozen ones from the bag! And if you want to make classic hashbrowns a bit healthier, try making them with sweet potatoes!
These sweet potato hashbrowns are mouthwatering! Can you imagine eating them for breakfast with fried egg and sliced avocado?
Making your own sweet potato hashbrowns is really easy. I’m using the exact same technique for sweet potato hashbrowns as for regular white potato hashbrowns: shred potato in a food processor and cook in oil, undisturbed, until golden-brown on both sides.
Despite the same cooking technique, sweet potato hashbrowns never flip cleanly like one giant pancake (even though regular hashbrowns often do). Below is the picture of REGULAR potato hashbrowns recipe (not sweet potatoes) – see how shredded potatoes stayed together? Won’t happen with sweet potatoes!
This is because white potatoes have starch that gets released and “glues” the shreds together, and sweet potatoes don’t have it. Sweet potato hashbrowns get flipped in pieces, and that’s how it’s supposed to be 🙂
These sweet potato hashbrowns taste so yummy, you’ll love them! There are so many ways of eating sweet potatoes, and adding another delicious cooking method to your kitchen repertoire always helps!
How To Make Sweet Potato Hashbrowns
Peel the sweet potato.
Cut it into pieces.
Put the sweet potato in a food processor fitted with a shredder disk and shred it. If you don’t have a food processor, you can use the box grater (the side with the largest holes).
Heat 2 tablespoons of oil in a large non-stick frying pan over medium-high heat. Add a thin layer of shredded sweet potatoes.
Cook the sweet potato hashbrowns without stirring for 4 minutes (or until the bottom is golden-brown). Carefully flip the sweet potatoes with a spatula.
Cook the sweet potato hashbrowns on another side until golden-brown as well (about 4 minutes). Sprinkle with salt and pepper and serve immediately.
If you liked sweet potato hashbrowns, you will also like these easy recipes:
Baked Sweet Potato Chips – you can make these crispy sweet potato chips in your oven! What a great healthy alternative to regular potato chips!
Perfect Baked Sweet Potatoes – these oven baked sweet potatoes always come out creamy and perfectly caramelized!
Fried Sweet Potatoes – pan-fried like hashbrowns, but in slices!
Instant Pot Sweet Potato – if you own an Instant Pot, cooking sweet potatoes in it is super easy!
Easy Cauliflower Rice – if you are looking for a healthy alternative to rice, you must try this easy cauliflower rice!
- 1 sweet potato
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Peel the sweet potato and shred it in a food processor fitted with a shredder disk (or you can use the box grater instead).
- Heat the oil in a large non-stick frying pan over medium-high heat. Add shredded sweet potatoes in a thin layer (do not crowd the pan).
- Cook the sweet potatoes without stirring on one side for 4 minutes (or until golden-brown on the bottom), then carefully flip over with a spatula and cook on another side for 4 minutes (or until golden-brown on both sides).
- Remove sweet potato hashbrowns from the frying pan, sprinkle with salt and pepper to taste and serve immediately.
Check out my growing Sweet Potato Recipes collection for additional yummy recipes you can make today!