Description

Sweet Potato Hash Browns deliver a crispy, wholesome breakfast upgrade. Golden edges give way to a tender, naturally sweet center, thanks to grated sweet potatoes and a touch of onion. A light egg binder with a hint of flour keeps them sturdy, while garlic powder and smoked paprika add warmth. Pair with eggs, avocado, or yogurt for a satisfying morning. Gluten-free option using oat flour; quick, tasty, and perfect for meal prep or busy mornings. These savory cakes freeze well and reheat nicely for quick back-up breakfasts.

Ingredients

Scale

2 medium sweet potatoes, peeled and grated
1 small onion, finely chopped
1 egg, lightly beaten
2 tbsp all-purpose flour (or oat flour for gluten-free)
1 tsp garlic powder
½ tsp smoked paprika
Salt and black pepper, to taste
2–3 tbsp olive oil or avocado oil for frying

Instructions

Grate the sweet potatoes using a box grater or food processor. Use a clean kitchen towel to squeeze out as much moisture as possible.
In a large bowl, combine the grated sweet potato, chopped onion, egg, flour, garlic powder, smoked paprika, salt, and pepper. Mix well.
Heat oil in a non-stick skillet over medium heat. Scoop about ¼ cup of the mixture for each hash brown and flatten it slightly in the pan.
Cook for 3–4 minutes per side, until golden brown and crispy.
Transfer to a paper towel-lined plate to remove excess oil. Serve warm with avocado slices or Greek yogurt.

Notes

For extra crispiness, squeeze as much moisture from the potatoes as possible.
Use oat flour for a gluten-free option (or almond flour for a lower-carb version).
Season to taste; adjust salt as needed.
Cook over medium heat to prevent burning and ensure even browning.
Great with eggs or avocado toast for a complete breakfast.
Leftovers can be refrigerated for 2 days and reheated in a skillet.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Pan-frying
Cuisine: American

Nutrition

Serving Size: 1 hash brown (1/4 of recipe)
Calories: 180 kcal
Sugar: 3 g
Sodium: 150 mg
Fat: 9 g
Saturated Fat: 3 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 46 mg

Keywords: Sweet Potato Hash Browns, healthy breakfast, crispy hash browns, gluten-free option, easy breakfast recipe, breakfast ideas, egg binder, avocado pairing, potato hash