Home-style Sweet Potato Hash Browns
Cubed sweet potato hashbrowns are the well-balanced combination of sweet and savory for breakfast. They’re so straightforward to cook and ready in under 15 minutes.
Considering most of the week we're strict about our breakfast, either yogurt with granola and fruit, cottage cheese with cantaloupe, or a protein shake, one of our favorite things to have for breakfast on the weekends is sweet potato hashbrowns with eggs and a 1/2 small avocado. We're usually up a couple hours before our husband on weekends so for the most part, we usually don’t have breakfast together. We get up with the dog around 6:45-7 to feed him and we can’t ever go back to sleep. Cooper seems to be able to though! He scarfs it down, goes outside, comes back in and hops back in bed with Jacob. The two of them usually sleep for a couple more hours. We do enjoy the time though. Our weeks are so busy the past year that it’s a couple of hours alone in the morning with our hot green peach tea. Normally we spend that quiet time reading (which we rarely have time for anymore) and relaxing before the hectic weekend begins.
When we make sweet potato hashbrowns, we always have them with 1/2 small avocado and 2 eggs. The combination of the eggs, the sweet hashbrowns, and the creamy avocado… MMMMM!!!! We don’t know what it is but we LOVE this breakfast.
We know these hashbrowns aren’t “conventional” hashbrowns, but trust us, if you like sweet potatoes you will come back to them! Hashbrowns can be an undertaking for most people and unless you have experience with them, they usually don’t cook evenly. Even when you buy the pre-frozen bagged processed kind from the store. Some people also soak their potatoes before cooking. We don’t. We think you get the exact same flavor doing it our way, but without all the work and hassle.
Normally one small sweet potato makes enough hashbrowns for 2 people, or if you’re feeling extra hungry…eat it all yourself! (we may or may not have done that before).
Why You’ll Love Sweet Potato Hashbrowns
There are so many reasons to love sweet potato hash browns.
- Sweet and savory – sweet potatoes give you the well-balanced combination of sweet and savory
- Quick and straightforward – this breakfast option is ready in under 15 minutes and so straightforward to cook
- Only two ingredients – you only need two ingredients for the entire recipe
- Crispy and soft – you get a house favorite of both worlds with a crispy outside and light, fluffy inside
- Can be made ahead of time – you can even make these ahead of time and reheat them when you’re ready
Sweet Potato Hash Browns Recipe Ingredients
You only need 2 ingredients for this entire recipe:
- Sweet potatoes and
- Extra virgin olive oil
How to cook Sweet Potato Hash Browns (Step by Step)
- Peel and rinse your sweet potato completely.
- Cut the potato up into small cubes. We either use our veggie chopper or slice the potato into thin slices (about ¼”) and then cube up the thin slices.
- Heat a skillet over medium-high heat.
- Once the pan is hot, add the olive oil and sweet potato cubes.
- Even out the potato in the pan to make sure all the cubes are touching the pan. Let the potatoes cook for about 3 minutes without touching them.
- Once they start to break down a little, you can then continue to cook stirring them and allowing them to crisp up and become soft on the inside.
- They’ll start to develop a little yellow color and that’s when you know they’re almost done.
- Once all the potatoes are cooked, place them on a paper towel lined plate to drain. Even though you used only a small amount of oil, they still need to drain slightly.
- Serve them up and enjoy!
How to Keep Sweet Potato Hash Browns Crispy
For crispy sweet potato hash browns, start with a fully heated skillet and cut the potatoes into small, evenly sized cubes so they cook in the same window. Spread them into a single layer with as much of each piece touching the pan as possible. Avoid overcrowding the skillet, since trapped steam will soften the potatoes rather than letting the edges brown.
The most important part is to leave the sweet potatoes alone for the first few minutes. Let them cook undisturbed until a golden crust begins to form before stirring. Once they have browned on one side, continue cooking and stirring occasionally until the centers are soft and the outsides are crisp. Transfer them to a paper towel-lined plate after cooking so any excess oil can drain away.
Serving Suggestions
Sweet potato hash browns make an excellent addition to breakfast. They go great with:
- Bacon
- Poached eggs
- Fried eggs
- Hard boiled eggs
- Canadian bacon (or ham)
- Omelettes
- Sliced avocado
And if you can’t get enough of sweet potatoes, be sure to try Frozen sweet potato fries In the air fryer!
How to store leftovers
Allow the sweet potato hash browns to cool completely. Place them in an airtight container in the refrigerator for up to 3 days.
Sweet Potato Hash Browns FAQs
Prep 10 minutesCook 5 minutesTotal 15 minutesMakes 1 serving
Ingredients
- 1 small sweet potato
- ½ tablespoon extra virgin olive oil
Method
- Peel and rinse your sweet potato completely.
- Cut the potato up into small cubes. We either use our veggie chopper or slice the potato into thin slices (about ¼") and then cube up the thin slices.
- Heat a skillet over medium-high heat.
- Once the pan is hot, add the olive oil and sweet potato cubes.
- Even out the potato in the pan to make sure all the cubes are touching the pan. Let the potatoes cook for about 3 minutes without touching them.
- Once they start to break down a little, you can then continue to cook stirring them and allowing them to crisp up and become soft on the inside.
- They'll start to develop a little yellow color and that's when you know they're almost done.
- Once all the potatoes are cooked, place them on a paper towel lined plate to drain. Even though you used only a small amount of oil, they still need to drain slightly.
- Serve them up and enjoy!
