Sweet Potato Hash Browns

5 from 1 vote

Learn how to make crunchy sweet potato hash browns at home! They're a great addition to breakfast, brunch, buddha bowls, and more.

Prep 15

Cook 15

Total 30

Fat 1

Carbs 23

Protein 2

Yield

Rinse, dry, and peel the sweet potatoes. Use a medium/large cheese grater to grate the sweet potatoes. You should have about 4.5 cups of grated sweet potatoes.
Add the grated sweet potatoes, garlic powder, salt, and pepper to a large bowl. Mix well.
Heat the olive oil in a large skillet set over medium heat. When the oil is fragrant, add the sweet potato hash brown mixture to the skillet.
Cook the hash browns for 5 minutes. Flip and cook for another 5 minutes.
Increase the heat to high and cook the hash browns for another 4 minutes, stirring and flipping after 2 minutes. Serve warm.

Storage: Store leftover sweet potato hash browns in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or, for crispy leftovers, reheat in a skillet.
Make Ahead Instructions: Grate the sweet potatoes up to 2 days ahead of when you'd like to make these hash browns. Store the grated potatoes in an airtight container or bag in the refrigerator - make sure to get as much air out as possible so the potatoes don't dry out. When ready to cook the hash browns, continue with the recipe as written.
Crunchier Hash Browns: For crunchier sweet potato hash browns, add more olive oil to fry the sweet potatoes. This will give the sweet potatoes that classic hash brown crunchiness.