Sweet Potato Hash Browns

Try these sweet potato hash browns – crispy on the outside, tender on the inside! They’re easy to make with minimal prep. Enjoy them as a simple breakfast or appetizer with your favorite dip. They’re gluten-free, paleo, and Whole30-friendly.

When preparing sweet potato hash browns, you’ll need just five ingredients, all of which are likely already in your kitchen:

– Sweet Potatoes: the main ingredient

– Egg White + Starch: for binding and crispiness

– Salt + Paprika: for seasoning and spice

The most challenging part of the process is grating the sweet potato, which can be quite an arm workout if you’re using a standard box grater. However, you can do this in under a minute if you have a food processor with a grating blade.

Once the sweet potato is grated and the excess water is squeezed out, the rest of the process is fairly simple. Mix everything and fry the mixture in some coconut oil.

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How To Make: Sweet Potato Hash Browns


Please make a note of the following information:

  • 3 cups lightly packed | approximately 300 grams of sweet potatoes, grated
  • 3/4 teaspoon of salt
  • 1 teaspoon of paprika
  • 1 egg white
  • 1 tablespoon of arrowroot or tapioca starch (if not following a paleo diet, cornstarch can be used as a substitute)
  • 1-2 tablespoons of coconut oil for frying


  1. Please wrap the grated sweet potato in a kitchen towel and extract all possible moisture. While the amount of liquid removed may be minimal, this process is essential for achieving crispier hash browns.
  2. Combine the sweet potato with the remaining ingredients in a medium-sized mixing bowl to ensure proper incorporation.
  3. Heat a tablespoon of coconut oil in a large non-stick skillet or a seasoned cast-iron pan over medium heat. To test if the pan is adequately heated, moisten your fingertips and flick them into the oil. If the oil sizzles, the pan is ready for use.
  4. When preparing the potato mixture, take two tablespoons at a time and carefully place them into the hot oil. Utilize a spatula to flatten the hash browns, aiming for a 3-4 inches diameter. Flatter hash browns result in a crispier texture.
  5. Cook for 2 to 3 minutes until the food achieves a golden and crispy texture, then flip and cook for another 2 to 3 minutes on the opposite side until the desired golden and crispy texture is reached. Subsequently, remove the cooked items from the heat and allow them to cool on a wire rack until completely cooled. Repeat this cooking process as necessary, adding oil as needed.

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