Healthy Sweet Potato Hash Browns

The smell of sweet potatoes caramelizing in the oven still takes me back to Sunday mornings when I first started experimenting with healthier breakfast options. My roommate walked in asking what smelled like autumn, and honestly, I was just as surprised as she was that something so simple could fill the whole apartment with such warmth.

I made these for a brunch once when half the guests were gluten-free, and everyone ended up crowding around the baking sheet picking at them straight from the oven. Theres something about seeing people reach for seconds that tells you youve got a keeper, especially when theyre eating vegetables without realizing theyre making a healthy choice.

Ingredients

• 2 medium sweet potatoes: The natural sugars here are what create those gorgeous crispy edges, so dont skip squeezing out the moisture
• 1 small red onion: Finely diced adds little pops of sweetness throughout every bite
• 2 spring onions: These bring a fresh sharpness that cuts through the rich sweetness
• 2 large eggs: The binder that holds everything together without making the patties dense
• 3 tbsp chickpea flour: Adds a subtle nutty flavor and keeps these gluten-free while providing structure
• 1/2 tsp garlic powder: Deepens the savory notes without overwhelming the natural sweetness
• 1/2 tsp smoked paprika: This is the secret ingredient that makes people ask whats in them
• 2 tbsp olive oil: Just enough to help the exterior get golden and crunchy

Instructions

Preheat and prep your baking surface:

Get your oven to 220°C with the rack in the middle position, and line your largest baking sheet with parchment paper

Remove excess moisture from sweet potatoes:

Wrap the grated sweet potatoes in a clean kitchen towel and squeeze hard until youve wrung out as much liquid as possible

Mix everything together:

Combine the squeezed sweet potatoes with onion, spring onions, eggs, chickpea flour, and all seasonings in a large bowl until fully incorporated

Prepare your baking sheet:

Drizzle half the olive oil over the parchment and spread it around with your hands

Form the patties:

Scoop 1/4 cup portions onto the sheet and flatten them to about 1 cm thickness, leaving space between each

Add the finishing oil:

Brush or drizzle the remaining oil over the tops of each patty

Bake until golden:

Bake for 12 minutes, carefully flip each patty, then bake another 10 to 13 minutes until both sides are crispy and browned

Serve them up:

Get them to the table while theyre still hot from the oven, maybe scattered with extra spring onions

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My sister texted me at midnight once demanding this recipe after shed had them at my place weeks earlier. Theres something incredibly satisfying about creating a dish that lingers in someones memory long after the plates are cleared.

Getting Them Extra Crispy

I stumbled upon the broiler trick by accident when I was trying to reheat a batch and ended up with hash browns that were even better than the first time around. Two to three minutes under the broiler at the end creates restaurant-quality crunch without any extra effort.

Make Them Your Own

These are surprisingly forgiving once you understand the basics. Ive added grated Parmesan, jalapeños for heat, and even swapped the sweet potato for a mix of regular potato and sweet potato when I was running low. The ratios stay the same, but the personality changes completely.

Serving Ideas That Work

Sometimes I serve these as the base for a poached egg and call it breakfast. Other times theyre a side alongside roasted chicken or even crumbled over a big salad for lunch. They work hot, warm, or at room temperature, which makes them perfect for meal prep.

• Top with Greek yogurt and hot sauce for a sweet and spicy combo
• Serve alongside scrambled eggs and fresh fruit for a complete breakfast
• Keep a batch in the fridge for easy weekday morning reheating

Pin Recipe

Hope these become a regular in your breakfast rotation like they have in mine. Theres something pretty wonderful about starting the day with something that feels indulgent but is actually doing your body good.

Recipe FAQs

→ How do I get the hash browns extra crispy?

Squeeze as much moisture as possible from the grated sweet potatoes using a clean kitchen towel. The drier the mixture, the crispier the final result. You can also finish them under the broiler for 2-3 minutes after baking for added crunch.

→ Can I freeze these for later?

Yes! Bake the hash browns completely, let them cool, then freeze in a single layer before transferring to a freezer bag. Reheat in a 375°F oven for 10-12 minutes or until heated through and crispy again.

→ What can I substitute for chickpea flour?

Regular all-purpose flour works perfectly as a 1:1 substitute. Almond flour also works if you need grain-free, though the texture may be slightly denser. Cornmeal can add nice texture too.

→ Why do I need to squeeze out the moisture?

Sweet potatoes contain high water content. If you skip this step, the hash browns will steam instead of crisp, resulting in soggy patties. Removing excess moisture allows them to develop that desirable golden crust.

→ Can I make these on the stovetop instead?

Absolutely! Heat oil in a skillet over medium heat and cook for 3-4 minutes per side until golden. You may need slightly more oil for stovetop cooking, but the method works just as well.

→ What toppings work well with these hash browns?

Greek yogurt adds cool creaminess that balances the sweetness. Avocado, fresh herbs like chives or parsley, hot sauce, or a poached egg all make excellent toppings. They're also delicious dipped in sriracha mayo.