Sweet potato hash browns won’t come out as crispy as white potato hash browns (because we’re not deep frying them), but they’re in a league of their own for taste. And by using duck fat in this sweet potato hash browns recipe you can still get a really fantastic texture inside and out.
In this recipe I’m topping them with some smashed avocado, poached eggs and a simple salsa. It’s a sublime combo that I highly recommend you try.
Why Sweet Potato Hash Browns?
Sweet potatoes are a healthier alternative to regular potatoes. They’re one of the most nutritious carbohydrates available. They’re rich in vitamins A and C, fiber, and antioxidants, making them a great option if you’re looking to add more nutrients to your diet. The natural sweetness of sweet potatoes pairs perfectly with savory seasonings, and their crisp texture when fried makes them an irresistible addition to your breakfast or brunch.
Health Benefits of Sweet Potatoes
Not only are sweet potato hash browns delicious, but they’re also packed with nutrients. Sweet potatoes are a rich source of fiber, which aids digestion and promotes a feeling of fullness. They’re also high in vitamins A and C, which support immune function and skin health.
Compared to regular potatoes, sweet potatoes have a lower glycemic index, meaning they don’t spike blood sugar levels as much, making them a better choice for those managing blood sugar.
Sweet Potato Hash Browns for Meal Prep
Sweet potato hash browns are perfect for meal prep. You can prepare the mixture ahead of time and store it in the fridge for a day or two. When you’re ready to cook, simply form the patties and fry them up. This makes them a convenient option for busy mornings when you need a quick and satisfying breakfast.
Alternatively, you can fully cook the hash browns and store them in the fridge or freezer for easy reheating. Pair them with eggs, avocado, or a smoothie for a complete, balanced meal
Sweet Potato Hash Browns Recipe
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Sweet Potato Hash Browns with Poached Egg, Smashed Avocado & Salsa
- Total Time: 40 minutes
- Yield: 2 1x
Ingredients
Hash browns
- 500 g sweet potato
- 2 eggs
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp chipotle powder
- 1 tsp Salt
- 5 tbsp duck fat (or pork, goose or beef)
- 1 Pinch black pepper
Smashed Avocado
- 2 avocados
- 1/4 tsp salt
- 1/4 tsp chilli flakes
- 2 tsp lime juice
Salsa
- 2 medium tomatoes
- 1/2 medium red onion
- 1 jalapeno
- 1 lime
- 2 tbsp coriander (cilantro)
- 1/4 tsp salt
To Serve
- 4 eggs (for poaching)
Instructions
1. Grate the Sweet Potatoes
The first step is to preheat your oven to 200°C/390°F. Grate your sweet potatoes with a box grater or a food processor with a grating attachment to make the process faster. If you’re using onion, grate that as well. The onion adds a bit of extra flavour and moisture, but it’s totally optional.
Rinse the sweet potato in water to help remove some of the starch.
2. Squeeze Out Excess Moisture & Pre-Cook
Sweet potatoes contain a lot of moisture, which can prevent your hash browns from getting crispy. Place the grated sweet potato and onion in a clean kitchen towel or cheesecloth, and squeeze out as much moisture as you can. This step is key to achieving more of a crispy texture.
Bring 2 tbsp of the fat to a medium high heat in a skillet. A cast iron skillet is great for this. You’ll get a nicer colour with cast iron or stainless steel than you will from non-stick. Using non-stick isn’t necessary because you’ll be using lots of fat.
Add the potato and 1/2 tsp salt to the pan and cook for a few minutes to soften and sweat off more of the the water. Let it cool, moving around as it cools to the steam can escape.
3. Mix the Ingredients
In a large bowl whisk your egg, onion powder, garlic powder, paprika, chipotle, salt & pepper. Add the grated sweet potatoes and combine.
4. Heat the Fat
Heat the duck fat in a large skillet over medium-high heat. You want the fat to be hot enough to sizzle when the hash browns hit the pan but not so hot that they burn before cooking through.
5. Form, Fry & Bake the Hash Browns
Scoop out a handful of the sweet potato mixture and form it into a patty. You should get 4 good sized patties out of this recipe. Gently place the patty into the hot oil and press it down slightly with a spatula to flatten. Fry for about 3-4 minutes per side, or until golden brown and crispy. Don’t overcrowd the pan – cook in batches if necessary.
Transfer to a baking tray and cook in in preheated oven at 200°C/390°F for a further 15 minutes. You can also do this stage in an air fryer at the same temperature. I would start at around 10 minutes and check for doneness.
6. Drain on Paper Towels
Once the hash browns are crispy and golden on both sides, remove them from the oven and place them on a paper towel-lined plate to drain any excess oil.
7. Make Your Toppings
Smash all the avocado ingredients together in a bowl. Deseed the tomato and jalapeno and dice small. Put these in a bowl and add the lime juice, finely chopped coriander and salt. Mix and set to one side.
Just before you’re ready to serve, poach or fry your eggs.
To assemble put two hash browns on a plate, top with smashed avocado, then the poached eggs (or fried egg for variation) and then the salsa. I also like to whack some chilli sauce on there.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: breakfast
Tips for Crispy Sweet Potato Hash Browns
- Don’t skip the step of squeezing out moisture. This will make a huge difference in how crispy your hash browns turn out.
- Use enough fat. Too little fat can result in hash browns that are soft instead of crispy. You want a nice sizzle in the pan.
- Use duck or goose fat rather than olive oil or any other oil. There’s a reason your grandma used these fats for roast potatoes; they give the crispiest result.
- Add other seasonings. Feel free to get creative with the seasonings. A dash of cumin, smoked paprika, or even a little cinnamon can elevate the flavor.
Serving Suggestions
Sweet potato hash browns are versatile and can be served with a variety of dishes. Here are a few ideas:
- Breakfast: Serve them alongside scrambled eggs, bacon, or avocado toast for a hearty breakfast.
- Brunch: Pair them with a side of sautéed greens and a poached egg on top for a satisfying brunch.
- Dinner: Sweet potato hash browns can even work as a side dish for dinner, complementing grilled chicken, fish, or a veggie burger.
Variations on Sweet Potato Hash Browns
One of the best things about sweet potato hash browns is how customizable they are. You can easily adapt this recipe to suit your preferences or dietary needs. Here are a few variations to try:
1. Spicy Sweet Potato Hash Browns
If you love a little heat, add some spices to kick things up a notch. Try incorporating cayenne pepper, crushed red pepper flakes, or even a dash of hot sauce into the sweet potato mixture. Pair these spicy hash browns with a cool, creamy dip like sour cream or yogurt to balance the flavors.
2. Cheesy Sweet Potato Hash Browns
For those who can’t resist a cheesy twist, you can add shredded cheese to the mix. Cheddar, mozzarella, or even Parmesan will melt into the sweet potatoes as they fry and bake, creating a gooey, irresistible texture. You can mix the cheese directly into the sweet potato mixture or sprinkle it on top while the hash browns are still hot.
3. Vegan Sweet Potato Hash Browns
To make these hash browns vegan, simply swap the egg for a plant-based binder. Ground flaxseed mixed with water (known as a flax egg) is a great whole food option. Additionally, use a gluten-free flour option like almond flour or chickpea flour if you’re avoiding wheat.
4. Herb-Infused Hash Browns
For a herby twist, mix in freshly chopped herbs like parsley, cilantro, or rosemary into the hash brown mixture. These herbs will add freshness and extra flavor to your dish.
Storage and Reheating Tips
If you make a big batch of sweet potato hash browns, you can store them for later use. Here’s how to keep them crispy and delicious when reheated:
- Refrigerating: Store leftover hash browns in an airtight container in the fridge for up to 3 days. To reheat, place them in a skillet over medium heat with a small amount of oil to crisp them up again. Alternatively, you can reheat them in the oven at 190°C/375°F for 10-15 minutes.
- Freezing: Sweet potato hash browns freeze well. Lay them flat on a baking sheet lined with parchment paper, freeze until solid, and then transfer them to a freezer-safe bag or container. To reheat from frozen, bake at 205°C/400°F for about 20-25 minutes or until they’re hot and crispy again.
Hi Russell. The name of your YouTube channel got me thinking a lot about my lifestyle. I’ve started making changes. Thanks a lot, brother.
Can I use butter instead of all the substitutes you listed? Thanks
Thanks for your kind words, and you’re welcome.
Yes, you certainly can.