Quick & Easy Sweet Potato Hash Browns

published Nov 18, 2021
Sweet Potato Hash Brown Recipe

These crispy sweet potato hash browns come together quickly in the skillet — no soaking or pre-cooking required!

Serves2 to 4

Prep6 minutes to 7 minutes

Cook8 minutes to 10 minutes

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sweet potato hashbrowns on a plate with a fried egg and avocado, and bacon on a plate on the side.
Credit: Kelli Foster

The best sweet potato hash browns are subtly seasoned and have just the right balance of crispy bites and soft, tender shreds of potato. It’s the super-crispy bites that keep you plunging your fork back into that bed of potatoes, hoping for more and more crispy bits. But those soft and creamy tendrils of potato are also so satisfying. That perfect balance is exactly what you can expect from these easy skillet hash browns. This simple recipe comes together in minutes with just a few basic ingredients and a box grater.

How Do You Get Sweet Potato Hash Browns to Stick Together?

Let them cook undisturbed in the pan. I know, this simple task often feels incredibly hard. But avoid the temptation to move the potatoes around the pan. After adding the grated potato to the pan and spreading in an even layer, it will cook for about five minutes, and in that time the bottom will develop the crisp we crave, while the natural starch in the potato will begin to hold the strands together.

Why Are My Hash Browns Not Crispy?

  • There’s too much moisture. Be sure to pat the potatoes dry with a clean kitchen towel or paper towels before cooking. 
  • The pan isn’t hot enough. Get the pan good and hot, so that the oil is shimmering before adding the potatoes.
  • You didn’t use enough oil. Remember to start with 2 tablespoons of oil, then after flipping the hash brown, add an additional tablespoon around the outer edge of the potatoes. 
  • You didn’t cook them long enough. If the potatoes don’t look crispy and lightly browned yet, give them a couple more minutes to cook and check again. 
Credit: Kelli Foster

How to Serve Sweet Potato Hash Browns

Sweet potato hash browns are a natural partner to just about any one of your favorite breakfast foods and go especially well with eggs, including frittatas, omelets, and egg sandwiches.

Sweet Potato Hash Brown Recipe

These crispy sweet potato hash browns come together quickly in the skillet — no soaking or pre-cooking required!

Prep time 6 minutes to 7 minutes

Cook time 8 minutes to 10 minutes

Serves 2 to 4

Nutritional Info


  • 1 pound

    sweet potatoes (2 medium or 1 large)

  • 1/2 teaspoon

    garlic powder

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 3 tablespoons

    olive oil, divided


  1. Peel 1 pound sweet potatoes and grate with the large holes of a box grater onto a clean kitchen towel or several sheets of paper towels (about 4 loosely packed cups). Gather the towels around the potatoes and wring out any excess moisture (there won’t be a lot). Pat the potatoes dry.

  2. Transfer the sweet potatoes to a large bowl. Add 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, and toss to combine.

  3. Heat 2 tablespoons of the olive oil in a large nonstick frying pan or cast iron skillet over medium-high heat until shimmering. Swirl the oil around the bottom of the pan. Add the potato mixture and spread into an even layer. Cook, pressing down on the hash browns occasionally with a flat spatula, until lightly browned on the bottom, about 5 minutes. Using the spatula, flip the potato mixture in large sections and press back into a flat layer.

  4. Drizzle the remaining 1 tablespoon of oil around the edge of the pan. Cook, again pressing down on the hash browns occasionally, until the second side is golden-brown, 3 to 5 minutes more. Serve immediately.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.