Sweet Potato Hash Browns – 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.
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
First, you will want to scrub and peel the potatoes. You can leave the skin on the potatoes, 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 strands of potatoes.
How to Cook Sweet Potato Hash Browns
The ingredients for this recipe are simple:
- Shredded Sweet Potatoes
- Olive Oil
- Black Pepper
- Onions – Diced and cooked in with the potatoes.
- Bacon – Use the bacon grease to cook the potatoes and before serving, add the cooked bacon to the hash browns.
- Bell Pepper – Diced and cooked with the potatoes.
- Fried Egg – This is my favorite addition to hash browns!
To cook the hash browns, heat a large skillet over medium heat. Add the oil and garlic to the pan and cook for 1 minute. 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.
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 fresh potatoes.
Placing the potatoes on a cookie sheet first prevents the potatoes from freezing in a single piece - makes moving from the freezer and cooking easier. 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.Print
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.
- ½ Tablespoon Olive Oil
- 1 Clove Garlic – Minced
- 2 Large Sweet Potatoes – Peeled and shredded
- ½ teaspoon Sea Salt
- ½ teaspoon Black Pepper
- Preheat a large skillet over medium heat.
- Add the oil and garlic to the pan. Cook for 1 minute.
- Add the potatoes to the pan. Season with salt and pepper and spread the potatoes into a single layer.
- Cook for 10 minutes without stirring. Flip the potatoes over and cook for an additional 5 – 10 minutes – until cooked through and crispy.
- Serve right away for crispy hash browns.
Frozen Sweet Potatoes – Cooking time is the same. See post for directions on how to freeze shredded sweet potatoes.
Keywords: Sweet Potato Hash Browns, hash browns
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