Crispy Sweet Potato Hash Browns

thehoneybuckle
Mar 1
2 min read

These Crispy Sweet Potato Hash Browns are a vibrant, nutrient-dense twist on the classic diner staple. With only three ingredients, they achieve that legendary "shatter-crisp" edge while staying tender and sweet on the inside. Whether you're fueling up for a busy Tuesday or hosting a slow Sunday brunch, these are guaranteed to steal the show.

Why You’ll Love These

Minimalist Prep: Just sweet potatoes, coconut oil, and salt. That’s it.
Naturally Sweet & Salty: The caramelization of the sweet potato paired with the coconut oil and kosher salt is a flavor match made in heaven.
Dietary Friendly: Naturally vegan, gluten-free, and Paleo-approved.

Ingredients for Crispy Sweet Potato Hash Browns

220g sweet potato (peeled and shredded)
2 tbsp coconut oil
Kosher salt (to taste)

Step-by-Step Instructions

1. Shred the Potatoes

Peel your sweet potatoes and use a box grater or a food processor attachment to shred them.

2. Heat the Skillet

Place a large, heavy skillet (cast iron is the gold standard here) over medium heat. Add the 2 tablespoons of coconut oil and let it melt until it shimmers.

3. The "Mound & Flatten" Technique

Carefully drop the shredded potato into the skillet in small mounds. Use the back of a spatula to flatten each mound into a disc. Make sure to leave some "breathing room" between them so they fry rather than steam.

4. Sear to Perfection

Cook without moving them for 4 to 5 minutes. If you see the edges darkening too quickly, nudge the heat down just a touch.

5. Flip and Finish

Carefully flip each hash brown using a thin metal spatula. Flatten them once more and cook for another 4 to 5 minutes. You’re looking for crispy, golden edges and a tender center.

6. Season and Serve

Remove from the heat and sprinkle immediately with kosher salt. Serve hot and enjoy the crunch!

Serving Suggestions

These pairs beautifully with a fried egg, a side of sliced avocado, or even a dollop of Greek yogurt and chives for a savory-meets-tangy finish.

Pro Tip: Sweet potatoes have a higher sugar content than russets, so don't be alarmed if they brown quickly—that’s just delicious caramelization!