Name: Healthy Sweet Potato Hash Browns
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 medium sweet potatoes, peeled and grated; 1 large egg; 1/4 small onion, finely grated or chopped; 1/2 tsp garlic powder; Salt and black pepper to taste; 2–3 tbsp olive oil or avocado oil (for cooking); Optional: 1/2 tsp paprika, chopped parsley, pinch of cayenne

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These healthy sweet potato hash browns are crispy on the outside, tender on the inside, and packed with natural flavor. I love making them for breakfast or brunch when I want something satisfying but still light and wholesome. They’re simple, delicious, and made with just a few clean ingredients—no deep frying needed.

Why You’ll Love This Recipe

I love this recipe because it gives me all the crispy, golden goodness of classic hash browns with the added nutrients and flavor of sweet potatoes. They’re naturally gluten-free, easy to make, and perfect for pairing with eggs, avocado, or serving as a base for a breakfast bowl. I can pan-fry or bake them, and they always turn out crispy and flavorful. Healthy Sweet Potato Hash Browns

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes, peeled and grated
Egg (to help bind)
Onion, finely grated or chopped
Garlic powder
Salt
Black pepper
Olive oil or avocado oil (for cooking)

Optional: paprika, chopped parsley, or a pinch of cayenne for extra flavor

Directions

I peel and grate the sweet potatoes using a box grater or food processor. Then I squeeze out as much moisture as possible using a clean towel or paper towel.
I place the shredded sweet potatoes in a bowl and mix in the egg, onion, garlic powder, salt, and pepper. I stir until everything is well combined.
I heat a thin layer of oil in a skillet over medium heat.
I scoop about ¼ cup of the mixture and press it into a patty, then gently place it into the hot pan. I repeat until the pan is full without overcrowding.
I cook each patty for 3–4 minutes on each side, until golden brown and crisp. I transfer them to a paper towel-lined plate while I cook the rest.
I serve them hot with optional toppings like avocado, eggs, or a dollop of yogurt or hot sauce.

Servings and timing

This recipe makes about 6–8 hash browns, enough for 3–4 servings.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Sometimes I add chopped spinach or kale to the mix for a veggie boost. I’ve also spiced things up with smoked paprika or a touch of chili powder. If I want them egg-free, I use a flax egg (1 tablespoon ground flax + 2.5 tablespoons water). For a cheesy twist, I mix in a little shredded cheddar or dairy-free cheese. And when I want to bake them instead, I shape them on a parchment-lined baking sheet and bake at 400°F (200°C) for about 25–30 minutes, flipping halfway.

Storage/Reheating

I store leftover hash browns in an airtight container in the fridge for up to 4 days. To reheat and keep them crispy, I use a skillet or pop them in the oven or air fryer at 375°F (190°C) for 5–7 minutes. I avoid microwaving them, since it softens the texture too much. Healthy Sweet Potato Hash Browns

FAQs

Can I make these hash browns without eggs?

Yes, I use a flax egg or chia egg as a binder. It works well and keeps the recipe vegan-friendly.

Do I need to peel the sweet potatoes?

I usually peel them for a smoother texture, but I’ve made them with the skins on too—it adds a little more fiber and still tastes great.

Can I freeze sweet potato hash browns?

Yes, I let them cool completely, then freeze in a single layer before transferring to a freezer-safe bag. I reheat them straight from frozen in the oven or air fryer.

How do I keep them from falling apart?

Removing moisture from the shredded sweet potatoes is key. I also make sure the egg (or flax egg) is well mixed in to bind everything.

Can I make them in the oven instead of frying?

Yes, I bake them at 400°F (200°C) on a parchment-lined sheet for 25–30 minutes, flipping halfway. They’re still crispy and a bit lighter that way.

Conclusion

These healthy sweet potato hash browns are a staple in my kitchen when I want something easy, tasty, and nourishing. They’re crispy, full of flavor, and incredibly versatile. Whether I eat them on their own, pair them with eggs, or use them as a base for a breakfast bowl, they always satisfy—and I never miss the classic version.