The Ultimate Crispy Sweet Potato Hash Browns (Easy 5-Ingredient!)
Imagine the perfect hash brown: deeply golden-brown, wonderfully crispy at the edges, and tender on the inside. Now, imagine it’s made from wholesome sweet potatoes, packed with flavor, and happens to be Paleo, Whole30, and gluten-free. That, my friends, is the simple, beautiful magic of these 5-Ingredient Sweet Potato Hash Browns. This is, without a doubt, the best and easiest way to make a healthy hash brown that actually gets crispy!
I promise you, there is no greater breakfast satisfaction than hearing that perfect crunch as you bite into one of these savory-sweet patties. This recipe is foolproof, requires minimal prep, and is incredibly versatile. They are the perfect side for your morning eggs, a fantastic appetizer with your favorite dip, or even a clever base for a creative brunch stack.
Get ready to master the art of the truly crispy, healthy hash brown and create a dish that will become an instant staple in your kitchen.
Why These Sweet Potato Hash Browns Are a Must-Make!
You are going to be completely amazed at how crispy and delicious these simple patties are. They are a guaranteed hit. Here’s why you’ll love them:
- Genuinely Crispy Texture: By following one crucial tip (squeezing out the moisture!), these hash browns fry up beautifully, achieving that coveted crispy, golden-brown exterior.
- Only 5 Simple Ingredients: You only need sweet potatoes, an egg white, starch, and seasoning to create this delicious dish. It’s minimalism at its most flavorful.
- Incredibly Diet-Friendly: This recipe is naturally Paleo, Whole30, gluten-free, dairy-free, and vegetarian, making it a perfect, inclusive side dish for everyone at the table.
- Super Fast and Easy: With just 15 minutes of prep and 15 minutes of cooking, you can have a batch of these ready in no time.
- Perfect for Meal Prep: These hash browns are fantastic for making ahead of time. They store and reheat beautifully, making them ideal for quick weekday breakfasts.
Recipe Snapshot
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 12 hash browns |
| Calories | 35 kcal per hash brown |
| Course | Side Dish, Breakfast, Appetizer |
| Cuisine | American |
| Difficulty/Method | Easy / Pan-Frying |
Your Shopping List for This Crispy Creation
This recipe uses a handful of powerful pantry staples to create its fantastic flavor and texture. Here’s what you’ll need:
→ For the Hash Browns
- 3 cups grated sweet potatoes → Lightly packed, from about 2 medium sweet potatoes.
- 1 egg white → The perfect binder that helps the patties hold together without making them heavy.
- 1 tablespoon arrowroot or tapioca starch → This is a key ingredient for binding and creating a crispy crust. (Use cornstarch if not Paleo).
- ¾ teaspoon salt & 1 teaspoon paprika → For a simple, savory, and slightly smoky seasoning.
- 1-2 tablespoons coconut oil → For frying. Its high smoke point and subtle flavor are perfect here.
Let’s Get Cooking! Your Step-by-Step Guide
Ready for the crispiest, most delicious sweet potato hash browns of your life? This process is simple and rewarding.
Part 1: The All-Important Prep
- Squeeze Out the Moisture: This is the most crucial step! Place your grated sweet potato in the center of a clean kitchen towel or a few layers of cheesecloth. Wrap it up tightly and squeeze with all your might over the sink or a bowl. You’ll be surprised how much liquid comes out!
- Mix the Ingredients: Transfer the dry, squeezed sweet potato to a medium mixing bowl. Add the salt, paprika, egg white, and arrowroot starch. Use your hands to mix everything together until it’s well combined.
Part 2: Fry to Golden Perfection
- Heat the Pan: Warm 1 tablespoon of coconut oil in a large non-stick or well-seasoned cast-iron skillet over medium heat. The pan is ready when a tiny drop of water sizzles immediately.
- Form the Patties: Scoop about two tablespoons of the potato mixture at a time and gently drop it into the hot oil. Use a spatula to press down and flatten the mixture into a patty about 3-4 inches in diameter. The flatter they are, the crispier they’ll be!
- Fry and Flip: Cook the hash browns for 2-3 minutes on the first side, until they are deeply golden-brown and crispy. Carefully flip them and cook for another 2-3 minutes on the other side. Don’t overcrowd the pan; cook in batches.
- Cool and Serve: Transfer the cooked hash browns to a wire rack to cool slightly. This helps them stay crispy! Repeat the process with the remaining mixture, adding more oil to the pan as needed.
Crispy Sweet Potato Hash Browns
Ingredients
Equipment
Method
- Wrap the grated sweet potato in a kitchen towel and squeeze out as much moisture as possible. This is key for crispy hash browns.
- Add the squeezed sweet potato to a medium mixing bowl along with the salt, paprika, egg white, and arrowroot/tapioca starch. Mix well to combine.
- Warm 1 tablespoon coconut oil in a large non-stick skillet on a medium heat until the oil sizzles when a drop of water is flicked in.
- Scoop two tablespoons of the potato mixture at a time and gently drop into the hot oil. Use a spatula to flatten the hash browns. Cook in batches, not overcrowding the pan.
- Cook for 2-3 minutes per side, until golden and crispy. Remove from the heat and place on a wire rack. Repeat with remaining mixture, adding more oil as needed.
Notes
WiseRecipes’ Top Tips for the Crispiest Hash Browns
These simple secrets are the key to avoiding soggy patties and achieving hash brown heaven.
- Squeeze Like You Mean It! I cannot say this enough. Removing that excess moisture is the difference between hash browns that steam and hash browns that fry. It’s the #1 most important step for crispiness.
- A Hot Pan is a Happy Pan. Make sure your oil is shimmering and hot before you add the potato mixture. This creates an instant sear that starts the crisping process immediately.
- Flatten for More Crunch. Don’t be afraid to press down firmly on the patties with your spatula when you first put them in the pan. A thinner, flatter patty means more surface area is in contact with the hot oil, which equals more crispy, delicious edges.
- Don’t Crowd the Skillet. This is a golden rule of frying. Give each hash brown its own space. If you pack them in too tightly, they will trap steam and will not get crispy. Cook in batches for the best results.
- Cool on a Wire Rack. Don’t place your hot, crispy hash browns on a plate or paper towel. Placing them on a wire rack allows air to circulate underneath, preventing the bottoms from getting soft and soggy from trapped steam.
Keep It Fresh! Storing and Reheating
This recipe is a meal-prep dream. Here’s how to store your delicious hash browns.
- Refrigerator: Store cooled hash browns in an airtight container in the refrigerator for up to 5 days.
- Freezing: These freeze perfectly! Let the hash browns cool completely. Place them in a single layer on a baking sheet and “flash freeze” for 1-2 hours until solid. Then, transfer them to a freezer-safe bag. They will keep for up to 3 months.
- Reheating: The best way to bring back the crispiness is to reheat them directly from the fridge or freezer in an air fryer for 3-5 minutes, or on a baking sheet in a hot oven (400°F). A toaster oven also works wonderfully.
FAQs: Your Sweet Potato Hash Brown Questions, Answered!
Why did my hash browns fall apart?
This can happen for a couple of reasons. The most likely is that there was still too much moisture in the sweet potatoes. The second reason could be not using a binder like the egg white and starch. Make sure to squeeze well and include all the ingredients!
Can I bake these instead of frying them?
Yes, you can! They won’t be quite as crispy as the pan-fried version, but they are still delicious. Form the patties on a parchment-lined baking sheet, spray or brush them with oil, and bake at 425°F for 20-25 minutes, flipping halfway through, until golden and cooked through.
Do I have to use a kitchen towel to squeeze them?
A clean, thin kitchen towel (one you don’t mind potentially staining slightly) is ideal because it’s strong. You can also use multiple layers of heavy-duty paper towels or a cheesecloth. The goal is just to have a strong, absorbent material to wring out the liquid.
What can I serve these with?
They are incredibly versatile! For breakfast, they are the perfect side for fried or scrambled eggs and avocado. As an appetizer, serve them with a cool and creamy dip like a garlic aioli, a spicy ketchup, or a simple dollop of sour cream or yogurt.
Final Thoughts: Your New Favorite Side
There is such a wonderful sense of satisfaction in mastering a simple recipe that delivers incredible results. These Crispy Sweet Potato Hash Browns are a perfect example of how a few key techniques can transform a handful of ingredients into something truly special and delicious. I hope this recipe becomes a healthy, crispy staple on your breakfast table. Enjoy!
