The traditional “white” sweet potato makes lovely, almost crisp hash browns. This recipe for Sweet Potato Hashbrowns is quick and delicious.
Over the last month or so, I’ve explored some foods I’d never previously had. Some I’d never even heard of. Some I bought but haven’t yet tried like the kombucha sitting in my fridge.
During my Whole30 I had a lot of sweet potatoes, looking for a starch to fill the gap that bread, pasta or grain might normally take care of. Sweet potatoes are filling, for sure. In fact, they are usually so big that I can’t finish one in one sitting and so I had leftovers for future meals.
Now, I know the story how what passes for yams in the States aren’t really yams, but sweet potatoes with an identity crisis. You can read more about the difference between the different roots here.
I see “garnet yams” often in these here parts and they’ve been in our produce box throughout the fall and winter. I like garnet yams or orange sweet potatoes okay, I guess. I found out that they don’t really “crisp”, and so hashbrowns or fries are a little lackluster.
It was while I was abstaining from regular potatoes that I discovered “the true sweet potato”, the white one from whom the orange one seems to steal the show. They look very much alike, but they are a different color. The white sweet potatoes are, in my opinion, sweet, but not as sweet as the garnets. Plus, they crisp ever so slightly when fried, making them perfect candidates for hashbrowns.
I tripped out my family by making these. They assumed they were standard hashbrowns, but no. They are definitely sweeter. However, this recipe comes together in a flash with very little effort. I have enjoyed them in place of traditional starches at all three meals of the day.
Looking for more bright ideas to get dinner on the table? My latest cookbook is here! And it’s designed just for you to make dinner quickly, easily, and affordably.
You can beat the clock without breaking the bank. And you’ll eat well too.
- 2 tablespoons olive oil
- 1 large white sweet potato about a pound, peeled and shredded
- Garlic Sea Salt I use Real Salt brand and pepper to taste
- In a medium skillet, heat the oil until shimmery.
- Add the shredded potato and spread in an even layer in the pan. Press down. Season to taste with garlic salt and pepper.
- Cook over medium heat until tender and browned on bottom, about 5 to 7 minutes. Flip and continue cooking on other side another 3 to 5 minutes or so. Serve immediately.
Nutritional values are approximate and are based on 1/4 of the recipe. Refrigerate leftovers promptly and use within 4 days.
Chili Stacks – A Quick & Easy Stacked Tortilla Casserole
Easy Homemade Crepes
How to Cook a Pot Roast in the Slow Cooker
How to Make Soup from Leftovers
How to Make Easy Stovetop Rice
I miss eating hashbrowns. They’re some of the food I had to give up when I had to go on a diet to lose weight. Sweet potato hashbrowns don’t seem as bad as regular ones. Thank you for giving me an excuse to have hashbrowns in my house again.
I recently pinned a post to Pinterest, showing someone who made hashbrowns on the waffle iron, so they made nice crispy squares.
I think this would work great with the sweet potatoes also. I must try! Great for brunch! Great finger food for kids, even at dinner!
One reader told me that hers stuck to the pan. I used a nonstick pan, so consider that before you have to pry shreds of sweet potato out of your waffle maker. Grease it well?
Oh I love sweet potatoes. But I’m the only one in my family who does. I’m made a huge batch of sweet potato soup last week and I was the only one who ate it. I was hopeful they would at least try it. I have never seen white sweet potatoes.
@Kathy, my people are not fans, either.
I did a three day whole foods reboot, similar to your 30 day but I was not brave enough to do it for longer. Kudos to you for your stamina! I also fell in love with the white sweet potatoes. I found my favorite way to eat them was baked whole (like a russet), sliced open with lime juice and coarse salt. It makes a wonderful side to a salad.
@jessica where did you get started on you whole eating? I need to restart again and if you could push me one way I would love it.
I’ve been moving away from processed foods for awhile. These books helped: https://goodcheapeats.com/2012/01/three-favorite-food-philosophy-books/
But, if you mean for the Whole 30, specifically, I read It Starts with Food. (Amazon affiliate link)
Where did you find the white sweet potatoes ? R they better nutritionally than the orange ones?
@Natasha Pickard, I found them at Sprouts. I do not know about their nutritional value.
Jessica, did you ever shred a bunch ahead of time so they were ready to go when you needed them? How far in advance do you think I could shred them?
Could you use orange sweet potatoes instead of white?
Yes, they just won’t develop much of a crispy edge.
The zucchini in the picture is that sautéed or roasted? I cannot get my zucchini recipe figured out. When I sauté them it just gets mushy.
Sautéed. I undercook on high heat.