Cubed sweet potato hashbrowns are the perfect combination of sweet and savory for breakfast. They’re so easy to make and ready in under 15 minutes.
Considering most of the week I’m very strict about my breakfast, either yogurt with granola and fruit, cottage cheese with cantaloupe, or a protein shake, one of my favorite things to have for breakfast on the weekends is sweet potato hashbrowns with eggs and a 1/2 small avocado. I’m usually up a couple hours before my husband on weekends so for the most part, we usually don’t have breakfast together. I get up with the dog around 6:45-7 to feed him and I can’t ever go back to sleep. Cooper seems to be able to though! He scarfs it down, goes outside, comes back in and hops back in bed with Jacob. The two of them usually sleep for a couple more hours. I really do enjoy the time though. Our weeks are so busy the past year that it’s a couple of hours alone in the morning with my hot green peach tea. Normally I spend that quiet time just reading (which I rarely have time for anymore) and relaxing before the hectic weekend begins.
When I make sweet potato hashbrowns, I always have them with 1/2 small avocado and 2 eggs. The combination of the eggs, the sweet hashbrowns, and the creamy avocado… MMMMM!!!! I don’t know what it is but I LOVE this breakfast.
I know these hashbrowns aren’t “conventional” hashbrowns, but trust me, if you like sweet potatoes you’ll love them! Hashbrowns can be an undertaking for most people and unless you have experience with them, they usually don’t cook evenly. Even when you buy the pre-frozen bagged processed kind from the store. Some people also soak their potatoes before cooking. I don’t. I think you get the exact same flavor doing it my way, but without all the work and hassle.
Normally one small sweet potato makes enough hashbrowns for 2 people, or if you’re feeling extra hungry…eat it all yourself! (I may or may not have done that before).
Why You’ll Love Sweet Potato Hashbrowns
There are so many reasons to love sweet potato hash browns.
- sweet and savory – sweet potatoes give you the perfect combination of sweet and savory
- quick and easy – this breakfast option is ready in under 15 minutes and so easy to make
- only two ingredients – you only need two ingredients for the entire recipe
- crispy and tender – you get the best of both worlds with a crispy outside and light, fluffy inside
- can be made ahead of time – you can even make these ahead of time and just reheat them when you’re ready
Sweet Potato Hash Browns Recipe Ingredients
You only need 2 ingredients for this entire recipe:
- sweet potatoes and
- extra virgin olive oil
How To Make Sweet Potato Hash Browns
- Peel and rinse your sweet potato completely.
- Cut the potato up into very small cubes. I either use my veggie chopper or slice the potato into thin slices (about ¼”) and then cube up the thin slices.
- Heat a skillet over medium-high heat.
- Once the pan is hot, add the olive oil and sweet potato cubes.
- Even out the potato in the pan to make sure all the cubes are touching the pan. Let the potatoes cook for about 3 minutes without touching them.
- Once they start to break down a little, you can then continue to cook stirring them and allowing them to crisp up and become tender on the inside.
- They’ll start to develop a little yellow color and that’s when you know they’re almost done.
- Once all the potatoes are cooked, place them on a paper towel lined plate to drain. Even though you used only a small amount of oil, they still need to drain slightly.
- Serve them up and enjoy!
Serving Suggestions
Sweet potato hash browns make an excellent addition to breakfast. They go great with:
- bacon
- poached eggs
- fried eggs
- hard boiled eggs
- Canadian bacon (or ham)
- omelettes
- sliced avocado
How to store leftovers
Allow the sweet potato hash browns to cool completely. Place them in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
Rather than cubing the sweet potato, you can grate it. The cooking time will be reduced slightly.
Moving the potatoes around too much will prevent hash browns from becoming crispy. It’s an important step to let them sit untouched in the beginning.
You do not need to soak sweet potatoes before making hash browns.
I recommend using a veggie chopper. You could also slice them into 1/4″ slices, then cube up the thin slices.
Sweet Potato Hashbrowns
Equipment
- 1 skillet
Ingredients
- 1 small sweet potato
- ½ tablespoon extra virgin olive oil
Instructions
- Peel and rinse your sweet potato completely.
- Cut the potato up into very small cubes. I either use my veggie chopper or slice the potato into thin slices (about ¼") and then cube up the thin slices.
- Heat a skillet over medium-high heat.
- Once the pan is hot, add the olive oil and sweet potato cubes.
- Even out the potato in the pan to make sure all the cubes are touching the pan. Let the potatoes cook for about 3 minutes without touching them.
- Once they start to break down a little, you can then continue to cook stirring them and allowing them to crisp up and become tender on the inside.
- They'll start to develop a little yellow color and that's when you know they're almost done.
- Once all the potatoes are cooked, place them on a paper towel lined plate to drain. Even though you used only a small amount of oil, they still need to drain slightly.
- Serve them up and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this sweet potato hash browns! These are a favorite it my house, my kids request it almost daily.