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Sweet Potato Hashbrowns

Jessica Fisher · March 18, 2013 · 15 Comments

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The traditional “white” sweet potato makes lovely, almost crisp hash browns. This recipe for Sweet Potato Hashbrowns is quick and delicious.

Sweet Potato Hashbrowns

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.

Sweet Potato 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.

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A plate of eggs and sweet potato hash browns
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Sweet Potato Hashbrowns

The traditional "white" sweet potato makes lovely, almost crisp hash browns. This recipe for Sweet Potato Hashbrowns is quick and delicious.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: hashbrowns, sweet potato hashbrowns, sweet potatoes
Servings: 4
Calories: 135kcal
Author: Jessica Fisher

Ingredients

  • 2 tbsp olive oil
  • 1 white sweet potato about a pound, peeled and shredded
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
US Customary - Metric

Instructions

  • 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 powder, 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.

Notes

Nutritional values are approximate and are based on 1/4 of the recipe. Refrigerate leftovers promptly and use within 4 days.

Nutrition

Calories: 135kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 47mg | Potassium: 286mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12059IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg

 Are YOU a fan of sweet potatoes?

Filed Under: Breakfast, Recipe, Side Dishes Tagged With: 30-minute meals, dairy-free, whole 30

Reader Interactions

Comments

  1. Joshua Hampton (Cooking Classes San Diego) says

    March 18, 2013 at

    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.

    Reply
  2. Amy Barclay says

    March 18, 2013 at

    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!

    Reply
    • Jessica says

      March 18, 2013 at

      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?

      Reply
  3. Kathy says

    March 18, 2013 at

    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.

    Reply
    • Jessica says

      March 18, 2013 at

      @Kathy, my people are not fans, either.

      Reply
  4. Courtney L says

    March 18, 2013 at

    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.

    Reply
  5. jessica says

    March 19, 2013 at

    @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.

    Reply
    • Jessica says

      March 19, 2013 at

      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)

      Reply
  6. Natasha Pickard says

    March 19, 2013 at

    Where did you find the white sweet potatoes ? R they better nutritionally than the orange ones?

    Reply
    • Jessica says

      March 19, 2013 at

      @Natasha Pickard, I found them at Sprouts. I do not know about their nutritional value.

      Reply
  7. Krissa says

    March 30, 2013 at

    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?

    Reply
  8. Kaliy says

    May 18, 2016 at

    Could you use orange sweet potatoes instead of white?

    Reply
    • Jessica Fisher says

      May 19, 2016 at

      Yes, they just won’t develop much of a crispy edge.

      Reply
  9. Kate says

    October 14, 2018 at

    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.

    Reply
    • Jessica Fisher says

      October 14, 2018 at

      Sautéed. I undercook on high heat.

      Reply

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