Description
Crispy sweet potato hash browns with golden edges and tender centers. A quick, easy, and naturally gluten-free recipe that’s perfect for breakfast, brunch, or as a cozy snack.
Ingredients
1 medium sweet potato, peeled and grated
1 small shallot (or ¼ onion), finely diced or grated
2–3 tablespoons ghee or avocado oil (more as needed for frying)
½ teaspoon salt (plus more to taste)
¼ teaspoon freshly ground black pepper
Optional: fresh herbs (parsley, chives), smoked paprika, or shredded cheese for variation
Instructions
Peel and grate the sweet potato using the large holes of a box grater.
Combine the grated sweet potato and shallot in a bowl. Season with salt and pepper, tossing gently.
Heat a cast-iron skillet (or heavy pan) over medium-high heat. Add ghee or avocado oil until shimmering.
Scoop about ¼ cup of the mixture into the skillet. Press lightly with a spatula to form a patty.
Cook for 2–3 minutes, until edges turn golden and crispy. Flip carefully and cook another 2–3 minutes.
Repeat with remaining mixture, adding oil as needed.
Serve immediately, garnished with herbs or your favorite toppings.
Notes
For extra flavor, add a pinch of smoked paprika, cayenne, or garlic powder.
Store leftovers in the fridge for up to 3 days; reheat in a skillet to re-crisp.
To freeze, place cooked hash browns in a single layer on a tray, freeze, then store in a freezer-safe bag. Reheat straight from frozen.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch, Side Dish
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 2 hash browns)
- Calories: ~150
- Sugar: 3g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg
Keywords: sweet potato hash browns, crispy sweet potato breakfast, gluten free breakfast recipes, brunch side dishes, easy potato recipes
