Crispy on the outside, tender on the inside, these Sweet Potato Hash Browns are a delicious twist on the classic breakfast favorite. Packed with natural sweetness and a hint of savory spice, they’re pan-fried to golden perfection for the ultimate crispy bite.
Unlike traditional hash browns, sweet potatoes bring a natural sweetness, a boost of fiber, and essential vitamins like A and C, making them both delicious and nutrient-packed. Whether served as a side dish, a hearty breakfast base, or even a snack, these sweet potato hash browns are flavorful, nutritious, and easy to make. Perfect with avocado, or a dollop of yogurt, they bring a wholesome and satisfying crunch to any meal. Try them as a side dish for Balsamic Portobello Burgers.
Ingredient Notes for Sweet Potato Hash Browns
- Sweet potatoes: These tubers are a nutrient-dense root vegetable known for their naturally sweet flavor, creamy texture, and vibrant orange flesh. They are packed with vitamins, fiber, and antioxidants, making them both delicious and incredibly good for you. For this recipe, I recommend you dice them into small 1/2 inch pieces so they will cook through evenly.
- Onions and peppers: A classic combination that adds depth, sweetness, and a touch of heat to dishes. They bring a smoky depth and vibrant flavor and color to any meal. I used yellow onion but white or sweet will do also.
- Avocado Oil: With a smoke point of 480-520°F (250-270°C), avocado oil is ideal for high-heat cooking without breaking down into harmful compounds. It’s also packed with monounsaturated fats (like olive oil), which support heart health and reduce inflammation.
Cooking and Serving Tips
- I recommend using a cast iron skillet for this recipe due to its ability to retain and distribute heat evenly. When cooking, you’ll want to arrange the potatoes in a single layer as much as possible.
- The trouble with cooking potatoes of any kind in a skillet is that they often end up burned on the outside and uncooked in the middle. I have a trick here that works for me every time. Once you have put your diced sweet potatoes into your hot pan, move them around enough so they are all well coated in your avocado oil. Now here is the important part, place a lid over your skillet. Set a timer for two minutes and two minutes only. Any more than that and you will start to steam the potatoes and they will lose their crispy coating. Remove the lid and continue sauteeing per the directions.
- Please do not use olive oil for this recipe. The smoke point is not high enough to withstand the high heat needed to cook the potatoes. When olive oil is heated beyond it’s smoke point, the beneficial antioxidants, fatty acids and polyphenols will start to degrade and prolonged heat can create trans fats, which are linked to heart disease. Besides that, the oil develops a bitter, acrid taste.
- This dish is great for breakfast or try them with Balsamic Portobello Burgers.
Sweet Potato Hash
Course: Recipes4
servings30
minutes40
minutesIngredients
2 medium to large sweet potatoes, diced into 1/2 inch pieces
1 yellow onion diced
1 bell pepper, diced
2 tbsp avocado oil
1 tsp onion powder
1 tsp garlic powder
Salt and Pepper to taste
Directions
- Turn your stove to medium high and add the oil to your pan. Allow the pan to get quite hot. Add the diced sweet potatoes and move them around so they are coated in oil.
- Place a lid on the skillet for 2 minutes. This will ensure that the potatoes are cooked all the way through. Remove the lid after 2 minutes. Arrange the potatoes in a single layer as much as possible.
- Turn your stove to medium heat and add the onion and bell pepper. Add your spices and stir.
- Continue to saute, stirring occasionally for about another 5-8 minutes. Once everything develops a nice crispy coating, check one of your sweet potato cubes to make sure it’s done in the middle.
- Serve with your favorite breakfast items or as a dinner side.
