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Easy Sweet Potato Hash Browns

These shredded Sweet Potato Hash Browns are easy and better than store bought! Naturally gluten free and healthy! Learn the secrets to making them crispy!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 People
Calories 190kcal
Author Taylor


  • 1 Large sweet potato (about 1 lb)
  • 2 tsp Cornstarch
  • 3 Tbsp Olive oil
  • Salt


  • Peel the potato and grate it using the biggest side of a cheese grater.
  • Transfer the potatoes into a kitchen towel and ring out AS MUCH water as you can. This is the secret to crispyness! Once the water is drained, transfer the potato to a bowl and toss with the cornstarch.
  • Heat 1 1/2 Tbsp of the oil in a LARGE nonstick pan on medium heat. Once hot, add in the potatoes and use a spatula to press them down and together. Cook until the bottom is golden brown about 4-5 minutes. They burn quick, so watch them!
  • Use a spatula to cut the potatoes into 4 sections (to make it easier to flip) and drizzle with the remaining oil and a sprinkle of salt. Carefully flip each section and pat it down. Cook another 3-5 minutes until crispy.


Calories: 190kcal | Carbohydrates: 23.6g | Protein: 1.87g | Fat: 10.2g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 7.5g | Sodium: 100mg | Potassium: 377mg | Fiber: 3.4g | Sugar: 4.7g