Sweet Potato Hash Browns – 5 ingredients for a crispy and flavorful breakfast side dish. Serve with bacon and eggs for a quick breakfast. The post includes freezer instructions for simple premade frozen shredded sweet potatoes that are much cheaper than storebought and Whole30.
Breakfast is my favorite meal to cook for guests that come to visit. I make a big spread of eggs, breakfast meats, potatoes, and fruit, and we eat outside on our patio. I start planning breakfast the second I found out someone is coming. It's weird, I know!
How to Shred Sweet Potatoes
You can shred the sweet potatoes one of two ways, with a handheld grater or a food processor. I prefer the latter, but the hand or box grater works fine, too.
First, you will want to scrub and peel the potatoes. You can leave the skin on, but I find the texture of the skin isn’t as appealing as the flesh.
Once peeled, use the grater or food processor and shred. The grater will have smaller pieces vs. the food processor that produces longer, thicker strands of potatoes.
How to Cook Sweet Potato Hash Browns
The ingredients for this recipe are simple:
- Shredded Sweet Potatoes
- Olive Oil
- Garlic
- Salt
- Black Pepper
Recipe Additions
- Onions and Bell Pepper – Diced and cook with the potatoes.
- Bacon – Use the bacon grease to cook the potatoes or add pieces in with the potatoes while they cook.
- Fried Egg – This is my favorite addition to hash browns! I like to serve mine over-easy {yolk still a little runny} right on top of the potatoes. The yolk makes a nice sauce.
To cook the hash browns, heat a large skillet over medium heat. Add enough oil to evenly coat the bottom of the pan and add the garlic. Cook for 1 minute, then add the potatoes and stir to coat with the oil. Spread into a single layer and cook for 10 minutes without stirring. Flip and cook for an additional 5 – 10 minutes or until the potatoes are tender and crispy.
If the potatoes start to burn before it is time to flip, reduce the heat slightly.
How to Make Ahead and Freeze
The shredded potatoes can be frozen and used as needed. To freeze, shred the potatoes and lay in a single layer on a cooking sheet. Place in the freezer for a couple of hours. Once frozen, break up the potatoes and place them in a freezer bag. The cooking time is the same as the fresh potatoes.
Cooking Tip - Placing the potatoes on a cookie sheet first prevents the potatoes from freezing in one single piece. This allows for even cooking. I also like to preseason the potatoes when I place them in the freezer bag so they are all ready to go. Diced onions and peppers can be added too.
Make a large batch and store it in the freezer to use as needed. I like to shred 4 to 5 large potatoes at once.
Other Recipes to Try
Make with the Watermelon Blueberry and Mint Salad and eggs for a quick brunch. The shredded potatoes also make a great crust for our Whole30 Frittata with Sweet Potato Crust.
Like this recipe? Don't forget to Pin it! Also, check out our Instagram, Facebook, or YouTube Channel for cooking demos and more. Plus you can also see what I am pinning on Pinterest for more Whole30 and Paleo recipe ideas!
Sweet Potato Hash Browns {Freezer Options}
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
5 ingredients for a crispy and flavorful breakfast side dish. Serve with bacon and eggs for a quick breakfast hash. The post includes freezer instructions to make premade frozen shredded sweet potatoes.
Ingredients
- 2 large Sweet Potatoes
- 1.5 tablespoon Olive Oil - enough to evenly coat the bottom of your pan
- 1 clove Garlic – minced
- ½ teaspoon Sea Salt
- ½ teaspoon Black Pepper
Instructions
- Wash and peel the potatoes. Shred the potatoes using a hand grater or food processor. Use right away or follow the instructions above for freezing for later use.
- Preheat a large skillet over medium heat.
- Add enough oil to the pan to fully coat the bottom and add the garlic - cook for 1 minute.
- Add the potatoes and toss to coat in the oil fully. Season with salt and pepper and spread the potatoes into a single layer.
- Cook for 10 minutes without stirring, then flip the potatoes and cook for an additional 5 – 10 minutes – until cooked through and crispy - if the potatoes start to burn before it is time to flip, reduce the heat slightly.
- Serve right away for crispy hash browns.
Notes
Frozen Sweet Potatoes – Cooking time is the same. See the post for directions on how to freeze shredded sweet potatoes.
Add diced onions and bell peppers, or substitute the olive oil for bacon grease for extra flavor.
- Category: Side Dish
- Method: Sauteed
- Cuisine: American
Keywords: Sweet Potato Hash Browns, hash browns
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