Crispy Sweet Potato Hash Browns
These sweet potato hash browns are small, shredded patties rather than a loose skillet hash. They have irregular, crisp edges and tender centers, with a creamy hot-sauce dip served separately so the browned surfaces stay uncovered.
The key is to squeeze out free moisture, press the patties thin, and leave the first side undisturbed until it browns. The egg helps the rustic patties hold together for flipping. This recipe makes about 8 patties, or 4 servings. Allow 15 minutes to prep and 20–30 minutes to cook, for about 35–45 minutes total.
Ingredients for Sweet Potato Hash Browns
- 1 lb sweet potatoes, about 2 medium, peeled (450g)
- 1 large egg
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, plus a pinch for the sauce
- Up to 1/4 cup neutral cooking oil, divided among batches
- 1/4 cup mayonnaise, with about 1 teaspoon reserved for the swirl
- 1–2 teaspoons hot sauce, to taste
How to Make Sweet Potato Hash Browns in a Skillet
- Shred and dry: Coarsely shred the peeled sweet potatoes with a box grater or food processor shredding disk. Wrap the shreds in a clean kitchen towel, squeeze out free moisture, then pat dry. They may still feel damp, but should not drip when squeezed.
- Mix and shape: Toss the shreds with the egg, salt, and 1/4 teaspoon pepper. Divide into about 8 portions. Gently press each into a rustic round roughly 3 inches wide and no more than 1/2 inch thick, leaving the individual strands visible.
- Brown the first side: Heat a 12-inch skillet over medium to medium-high heat. Add enough oil to thinly coat the surface; it should shimmer but not smoke. Add 3–4 patties with space between them and gently flatten with a spatula. Cook uncovered, without moving them, for about 4–5 minutes. Start checking an edge around 4 minutes; flip only when the underside is set, deeply golden, and lifts cleanly.
- Flip and finish: Turn each patty once with a wide spatula. Cook for another 3–5 minutes, until both sides have browned strands and crisp edges and the center shreds are tender. Lower the heat if the edges darken before the centers soften. Transfer to a wire rack or paper-towel-lined plate. Repeat with the remaining mixture and oil, keeping finished patties unstacked.
- Make the sauce and serve: Reserve about 1 teaspoon of the mayonnaise. Mix the rest with 1–2 teaspoons hot sauce until pale orange. Spoon into a small bowl, swirl the reserved mayonnaise on top, and add a pinch of pepper. Arrange the warm patties loosely overlapping around the bowl.
How to Keep the Patties Crisp and Intact
Wet shreds or a crowded skillet release steam, leaving the patties soft instead of browned. Squeeze out free water before mixing, wait until the oil shimmers, and cook in batches with space between the patties. The times in the method are for each batch; cooking all 8 patties takes longer.
The egg helps these separate patties hold together, but they will still have rustic edges and an occasional loose shred. Press each portion just enough to keep its shape. Let the first side set before sliding a wide spatula underneath; moving it sooner makes it more likely to break. If using a smaller skillet, cook fewer patties at a time.
Serving and Storing Sweet Potato Hash Browns
Serve warm with the sauce on the side. Eggs or avocado can round out a larger breakfast without covering the crisp patties. For another breakfast option, try chia overnight oats with strawberries and banana.
To keep batches warm while the rest cook, place them unstacked on a rack in a 200°F (95°C) oven for a short time. Once cooled, refrigerate cooked patties in an airtight container for up to 3 days, with the sauce stored separately. Reheat the patties in a lightly oiled skillet until hot and crisp on both sides.
Cooked patties can also be frozen for up to 2 months. Separate the layers before freezing and reheat until thoroughly hot.
Nutrition
Approximately per serving (2 patties with one-quarter of the sauce): 335 calories, 4 g protein, 26 g fat, and 23 g carbohydrates. Approximately per 100 g: 215 calories, 2 g protein, 17 g fat, and 15 g carbohydrates. Estimates assume all the listed oil and sauce are consumed; oil absorption and moisture loss during cooking will vary.
Equipment
- Box grater or food processor with shredding disk
- Clean kitchen towel
- 12-inch skillet
- Wide spatula
- Wire rack
- Small bowl
Ingredients
For the Hash Browns
- 1 lb sweet potatoes, about 2 medium, peeled (450 g)
- 1 large egg
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- Up to 1/4 cup neutral cooking oil, divided among batches
For the Sauce
- 1/4 cup mayonnaise, with about 1 teaspoon reserved for the swirl
- 1–2 teaspoons hot sauce, to taste
- A pinch of freshly ground black pepper
Instructions
- Coarsely shred the peeled sweet potatoes with a box grater or food processor shredding disk.
- Wrap the shreds in a clean kitchen towel and squeeze out the free moisture. Pat them dry; they should not drip when squeezed.
- Toss the sweet potatoes with the egg, salt, and 1/4 teaspoon pepper.
- Divide the mixture into about 8 portions. Gently press each into a rustic round about 3 inches wide and no more than 1/2 inch thick.
- Heat a 12-inch skillet over medium to medium-high heat. Add enough oil to thinly coat the surface; heat until it shimmers but does not smoke.
- Add 3–4 patties with space between them and gently flatten with a spatula. Cook uncovered and without moving them for about 4–5 minutes, until the undersides are deeply golden and lift cleanly.
- Flip each patty once with a wide spatula. Cook for another 3–5 minutes, until both sides are browned and crisp and the centers are tender. Lower the heat if the edges darken before the centers soften.
- Transfer the patties to a wire rack or paper-towel-lined plate. Repeat with the remaining mixture and oil, keeping the finished patties unstacked.
- Mix the mayonnaise, except for the reserved teaspoon, with 1–2 teaspoons hot sauce until pale orange. Spoon into a small bowl, swirl the reserved mayonnaise on top, and add a pinch of pepper. Serve with the warm patties.
Tips
- Squeeze out free moisture before mixing so the patties brown instead of steaming.
- Wait until the oil shimmers before adding the patties, and cook in batches with space between them.
- Leave the first side undisturbed until it is set and deeply golden before flipping.
- Press the patties thin enough to cook through, but only firmly enough to help them hold their shape.
- Keep finished patties unstacked to preserve their crisp edges.