These sweet potato hashbrowns are one of my favorite ways to use up all the sweet potatoes that I have inevitably hiding in my pantry.
Usually, when I make these the recipe varies a little bit as I don’t measure as I go, I do the toss random spices and herbs over and hope for the best. However, I sat down and wung a few measurements last time and it was delicious.
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Sweet Potato Hashbrowns
This recipe will be featured in the upcoming Nutrition Guide!
Why sweet potato hashbrowns? Because they’re so darn good!
Don’t get me wrong, I love a good old fashioned potato hashbrown but when I want to kick it up a bit, I like to throw together some onions, peppers, sweet potatoes in a hash and top it off with a fried egg and hot sauce.
It’s whole food comfort food.
How to Cut Sweet Potatos Into Cubes
I cheated a bit with this recipe and instead of cutting it all by hand, I sliced them lengthwise and used my food processor that has a dicing attachement. I love this attachment because it saves me so much time.
So when it’s out, I like to run a few sweet potatoes through it, onions, bell peppers, basically anything wher I need an even dice. It takes seconds.
If you want to cut it with a knife, slice the sweet potato lengthwise (like in the image above). You may have to do this another time if you have a thick sweet potato.
Then place the smooth part of the sweet potato on the cutting board and slice lengthwise again. Then chop the opposite direction so you get little squares. Does that make sense? I’ll make a video one day for you guys.
What Spices To Use with Hashbrowns
You can use whatever herbs and spices you want to season your sweet potato hashbrowns. From simple salt and pepper to seasoning salt (which is what I grew up with when it came to regular hashbrowns) to garlic mix like that one I’m sharing today.
I used the following:
- Garlic powder
- Sea salt
It’s also delicious with a little chili powder and cumin for a southwestern flare.
How to Crisp Hashbrowns
This recipe doesn’t take long to cook, about 10-12 minutes. However, if you’d like a crispier hashbrown on the outside, try this.
Bring a pot of water to a boil, add the hashbrowns and boil for 2-3 minutes. Drain and transfer to a hot and oiled cast iron pan, add the seasonings and continue.
This will have the insides nice and soft, but the outsides crispy in about the same time frame.
Sweet Potato Recipes
I don’t have too many sweet potato recipes here on Randa Nutrition yet, but that’s about to change. In the mean time, while I’m in the kitchen check out these:
- Sweet Potato Breakfast Casserole
- Turmeric Chicken Stir Fry with Sweet Potato Noodles
- Sweet Potato Salad
How to Make Homemade Hashbrowns
The recipe below works with both sweet potatos, yams, and russet potatoes.
A few notes:
- If the potatoes are large dice, it will take a little longer to cook.
- If you find that the potatoes are starting to stick, add more coconut oil.
Sweet Potato Hashbrowns
- Heat a medium-large cast iron skillet over medium heat. Add coconut oil and melt.
- Once the skillet is hot, add the diced sweet potatoes. Let the potatoes sit and stir after about three minutes. Reeat this a second time.
- Cook for a total of 10-12 minutes, stirring constantly so it doesn't burn to the bottom. If you find it's starting to stick add a little more coconut oil. Taste and adjust seasonings to taste. Cook until tender.
- Serve on the side of your favorite breakfast, I prefer a fried or poached egg added on top.
How to Crisp HashbrownsThis recipe doesn’t take long to cook, about 10-12 minutes. However, if you’d like a crispier hashbrown on the outside, try this. Bring a pot of water to a boil, add the hashbrowns and boil for 2-3 minutes. Drain and transfer to a hot and oiled cast iron pan, add the seasonings and continue. This will have the insides nice and soft, but the outsides crispy in about the same time frame.
Don’t forget, if you’re looking to establish healthy habits (like adding more vegetables to your diet in fun and tasty ways) be sure to secure a spot in the 30 Days to a Healthy Habits Challenge.