These savory sweet potato hash browns are a crispy, golden, and flavorful twist on a breakfast classic. With a tender inside and beautifully browned exterior, they bring out the natural sweetness of sweet potatoes while balancing it with savory depth from onions and a hint of salt. They’re easy to whip up, deliciously satisfying, and surprisingly versatile — perfect for breakfast, brunch, or even a light dinner side.

Savory Sweet Potato Hash Browns

Why You’ll Love This Recipe

I love how this recipe takes a simple, healthy ingredient like sweet potato and transforms it into something comforting and crave-worthy. It’s a great way to shake up the typical breakfast routine. I only need a handful of pantry staples, and I can have these hash browns ready in under an hour. The crispy edges, fluffy centers, and subtle sweetness make these completely irresistible. Plus, they’re healthier than regular hash browns and naturally gluten-free if I use the right flour.

Ingredients

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

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)

Directions

Step 1: Prepare the Potatoes
I start by preheating the oven to 350°F (175°C). Then I coarsely grate the sweet potato and place it in a bowl of cold water. After giving it a good swirl, I drain it and squeeze out as much moisture as possible using a clean towel.

Step 2: Mix the Ingredients
In a medium bowl, I combine the grated sweet potato with onion, eggs, flour, and salt. I mix everything well until I get a cohesive mixture that holds together.

Step 3: Fry the Hash Browns
In a skillet over medium heat, I add oil and let it heat up. I scoop heaping spoonfuls of the mixture into the pan and flatten them into patties. I let them cook for about 3–4 minutes per side, or until golden brown.

Step 4: Bake to Finish Cooking
After frying, I transfer the hash browns to a baking sheet and pop them into the preheated oven. I bake for 10–12 minutes to ensure they’re cooked through and perfectly crisp.

Step 5: Serve and Enjoy
Once they’re done, I take them out of the oven and serve them hot. I like to add a dollop of sour cream or Greek yogurt on top, maybe with some sliced avocado.

Servings and timing

Servings: 3–4 (makes about 8 small hash browns)
Prep time: 15–20 minutes
Cook time: 20–30 minutes
Total time: 35–50 minutes
Difficulty: Easy

Variations

Vegan version: I replace eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, rested 15 minutes).
Gluten-free option: I use rice flour, cornstarch, or gluten-free flour blends.
Keto-friendly: Almond or coconut flour works great, but I use just 2 teaspoons since they absorb more moisture.
Different root veggies: I sometimes mix in shredded carrots, zucchini, or even butternut squash — just be sure to squeeze out moisture.

Storage/Reheating

Refrigerate: I store leftovers in an airtight container with a paper towel to absorb moisture. They last up to 3 days in the fridge.

Make ahead: I prep the grated sweet potatoes and onions the night before and store them with a paper towel to stay dry. The next morning, I just mix and cook.

Reheat: For crispy results, I reheat hash browns in a skillet with a little oil, or in the air fryer at 375°F for 3–4 minutes.

FAQs

How do I keep sweet potato hash browns from getting soggy?

I always make sure to squeeze out as much moisture as possible after grating the sweet potatoes. Using a clean kitchen towel or multiple layers of paper towel helps keep them nice and dry before mixing.

Can I freeze sweet potato hash browns?

Yes, I can freeze them after cooking. I let them cool completely, then place parchment between layers and freeze in an airtight container. Reheat in the oven or air fryer for best results.

Can I make these without eggs?

Absolutely. I use flax eggs or commercial egg replacers for a vegan version, though the texture may be slightly softer.

What kind of sweet potatoes work best?

I always choose orange-fleshed sweet potatoes like the Beauregard variety. They’re sweet and hold together well when fried and baked.

Why do I need to bake them after frying?

The quick bake ensures the insides are fully cooked without burning the outsides. It gives them a tender center and extra crispy finish.

Conclusion

These savory sweet potato hash browns are a game-changer in my breakfast routine. They’re packed with flavor, easy to make, and a fun way to enjoy sweet potatoes outside of the holiday season. Whether I pair them with eggs and avocado or enjoy them solo with a dollop of yogurt, they always hit the spot. I love how versatile they are — and once I learned the tricks to keep them crispy, I never looked back.