Sweet Potato Hash Browns Recipe (2024)



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1. Peel the sweet potato.2. Spread shredded potato in a thin layer on a bed of paper towels. Sprinkle with 1/4 tsp salt and cover with paper towels. Let stand 10 minutes. Press to extract water. Season with 1/2 tsp 5-Spice & 1 TBL potato starch.3. Add 1 TBL butter to pan. Press potatoes firmly.4. Swirl pan to avoid sticking. Add butter as needed.5. When bottom has browned, loosen it using a Fish Spatula.6. Turn or flip the entire cake over in one piece. Add 1 TBL butter.


I love sweet potatoes, and you can hardly go wrong with sweet potatoes--but this recipe does. I hardly ever cook with cornstarch anymore. I far prefer Sifton's roasted sweet potatoes w/smoked paprika or Bittman's stir-fried sweet potatoes, and both are easy to make. You need to have a well-seasoned or really good nonstick pan to make this. I appreciate the flavor of vegetables shining through, but cornstarch added a yuck flavor. It wasn't inedible, but I won't make it again.


Just made. Lessons:1) Grate and blot -- easier. There is not much moisture.2) Sprinkle with a bit of flour (instead of cornstarch) or nothing at all -- potatoes are starch3) You will know when the underside is done-ish because it will slip and slide in the pan. Press down with spatula. Wait two minutes more and flip in the air -- one piece.4) Based on what you now see from first side you can gauge cooking for second side.5) Cumin goes well6) Yum.


If available, use a food processor rather than a box grater. It will give you larger, more distinct shreads that should brown nicely. The box grater (I used both in succession) gives you a wetter, messier result.


Shredded sweet potatoes freeze well - I'd go through step 1 and then freeze in a single layer on a baking sheet, then transfer to a bag. Then just sprinkle them frozen into the pan when you're ready!


This was SO good!


The recipe worked well for me with a couple modifications. Used my Cuisinart SurePrep to chop the sweet potato including the skin. Added black and crushed red pepper. Delicious!

Harbor Diner

We eat a lot of sweet potatoes and this was a nice addition to our repertoire. Definitely grate with food processor and go light on corn starch. Next time I’ll use a much bigger pan and spread potatoes out in a thinner layer to avoid the steaming mentioned by others. Great platform for different seasonings.


Added Chinese 5 spice per other comments, excellent addition


I just made these as instructed and they were a hit. My only complaint is in the cooking process; is there a more efficient way to cook the potatoes all at once? Next time I may try cooking in a thin layer on a sheet pan on low broil and then flip. Any thoughts?

CK in MN

I made this per directions, doubling everything & using my largest cast iron skillet in one batch. Yum!!


I added a very finely diced small onion which made these less sweet and more savory. Also, a large nonstick electric griddle worked great, just don't crowd then or they tend to steam instead of fry.


Added 1/2 cup minced scallions and a healthy pinch of cayenne to give it a bit of heat


They were fine, but I wouldn't make again. I would probably use Randy's instructions in the comments if there is a next time.


No need for the cornstarch!


Pretty good but not in a rush to make again. Important to squeeze liquid and lay potato layer thin. May add some cumin next time

waste of a perfectful good sweet potato

Very ordinary.


Very tasty. I pimped the eggs and hash with Tabasco and (gulp) some ketchup. At first the hash looked like a gooey mess, but no matter — it tasted great. Will make again. Btw, I used cornstarch. Not a problem.


Skip the salt altogether until serving. Mine was far too salty!


Not successful in my hands. Sweet potato fell apart & ended up burned on bottom and steamed soft on top, despite high then medium heat and a good glug of oil. IMO if a sweet potato hash brown is what you’re going for, you’re better off making a latke with flour and egg.

topped w/ Honey Sriracha Mayo

Honey Sriracha Aioli:1/3 cup mayo1 tablespoon lemon juice1 1/4 teaspoon sriracha1 teaspoon honey1/4 teaspoon garlic powderAdded chicken andouille sausage and topped with fried eggs. Seasoned hash with salt, pepper and smoked paprika.


No need to overdo it with the butter, a nice mixing is enough. Well spread in the pan, let some space for turning the hash brown easily with messing it.Delicious

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Sweet Potato Hash Browns Recipe (2024)


What can I add to sweet potato to make it taste good? ›

Salt, Pepper, and Butter – the OG classic way of serving your sweet potatoes. Greek Yogurt and Green Onion – one of my personal favorites! you can do sour cream instead of Greek Yogurt if you prefer. Maple Syrup, Cinnamon, and Butter – ok, I'm a big fan of savory but this combo is also a favorite!

How to make hash browns that aren t mushy? ›

Tips for the Crispiest Hash Browns

Squeeze out moisture: Use a potato ricer, orange or lemon press, or a tea towel to wring out excess moisture from the shredded raw potato. Some people find a salad spinner can work well too.

What is the difference between yams and sweet potatoes Yahoo Answers? ›

While both yams and sweet potatoes are root vegetables, the taste of each is entirely unique. The orange-fleshed sweet potatoes tend to be much sweeter and creamier in texture compared to yams which have a white flesh that's starchier and more similar to a white potato.

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