Do you love sweet potatoes like I love them? Sweet potatoes are so fabulous because you can eat them mashed, as chips, diced, sliced, as noodles and here we have sweet potato hash browns. Oh double yum!
You only need sweet potato (or 2), cornstarch, bit seasoning and oil for your skillet. That’s it!
How do they taste? Sweet like a perfect autumn day with a bit of crunch.
As you know sweet potatoes are full of antioxidants, Vitamin B-6 and C, I could list a bunch more nutrients but nahhh, I don’t want to bore you 🙂
I’ve got 3 tips to making them crisp and you can use these tips for regular hash browns as well.
- Grate it onto a paper towel or if you are using food processor then spread the grated sweet potatoes on a paper towel; pull up the paper towel and squeeze the paper towel gentle to get rid of extra moisture.
2. Add cornstarch…Back up there Betty, did you say cornstarch? Yes, cornstarch is the biggest secret to making them crisper. You can also use a bit of cornstarch in regular hashbrown potatoes and it will make them crisp too!
3. Cook then as thin of layer as you can and this will add to the crispy crunchiness.
Spices- oh yes spices- you can create different spice flavors a couple of my favorites are:
- lemon pepper +kosher salt
- cayenne pepper+ salt + pepper
- ginger, ground +lemon pepper +unsweetened shredded coconut
A couple of key tips for making your hashbrowns, if you are cooking them in your cast iron skillet, heat it on medium low; and better yet use a stainless steel skillet and still keep it medium to medium low. They will get too dark too quickly if you try to fry them on a higher temperature. Also, if you are making these for a crowd such as on Thanksgiving morning, cook them on flat griddle. You could make them into several individual round shapes one for each person. Isn’t that cool?
Sprinkle some fresh minced Italian parsley for garnish and you are done!
Have you made sweet potato hash browns before? If so what flavor additions do you like?
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Sweet Potato Hash Browns
Easiest recipe for sweet potato hash browns; you will want to eat them everyday for breakfast!
- 1 7-8 oz Garnet sweet potato, washed, dried and peeled with potato peeler
- 1-1/2 tablespoons cornstarch
- See seasoning options
- 1-2 tablespoons oil, coconut or olive
- 2 tablespoons (optional) minced flat leaf parsley
Use large holes on grater, grate sweet potato on large paper towel. Gather paper towel up, gentle squeeze grated sweet potato to press out moisture.
Put hash browns in a bowl, add cornstarch and your choice of seasonings. Mix well.
Heat large skillet or flat griddle over medium heat. Add oil; spread to coat skillet. *Note if using cast iron skillet use medium low heat. Spread shredded sweet potatoes in thin layer in skillet. Watch hash browns closely once they are lightly browned (2-3 minutes) flip with a thin spatula. Cook the other side for 3-4 minutes. May take two batches to cook all the hash browns. The thinner the hash browns the crispier they will be.
Also cook these in small thin rounds for individual hash brown patties.
Garnish with optional minced flat leaf parsley, Enjoy!
Seasoning Options- choose one: For 2 people (1 large sweet potato)
- 1/2 tsp cayenne powder + 1 tsp kosher salt + 1/2 tsp pepper
- 1 tsp lemon pepper (Trader Joe brand) + 1/2 tsp kosher salt
- 1/2 tsp or more Tajin seasoning
- 3 TBs unsweetened shredded coconut + 1/2 tsp ginger (ground) + 1/2 tsp lemon pepper +1 tsp kosher salt
Products used in this recipe:
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Gluten-Free, AIP and Paleo Options