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Savory Sweet Potato Hash Browns on white napkin with glass of water and golden crust
Thomas Baker

Savory Sweet Potato Hash Browns: Easy Delicious Recipe

A simple and savory sweet potato hash brown recipe that's perfect for breakfast or any time. Crispy on the outside and tender inside, these hash browns combine grated sweet potatoes with onion and eggs for a flavorful, easy dish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Peel and grate the sweet potato into a large bowl.
  2. Add grated onion, eggs, plain flour, and kosher salt. Mix well until combined.
  3. Heat the vegetable oil in a large non-stick skillet over medium heat.
  4. Scoop spoonfuls of the mixture into the skillet, flattening each into a patty.
  5. Cook for 4-5 minutes on each side until golden brown and crispy.
  6. Remove from skillet and place on paper towels to drain excess oil.
  7. Serve warm as a savory breakfast or side dish.

Notes

  • For extra crispiness, press the grated sweet potato in a towel to remove excess moisture before mixing. You can add herbs like parsley or spices like paprika for variation. Store leftovers in the fridge up to 3 days and reheat in a skillet.