Sweet Potato Hash Browns

Here’s how to make sweet potato hash browns! With just 5 minutes of hands on time, they’re delicious, simple, and fit a variety of diets.

Sweet potato hash browns

Alex and I are normally low maintenance breakfast people (read: peanut butter toast). But every now and then we’re up for a special weekend breakfast. And, we’re always looking for new and delicious ideas for breakfasts–especially vegan breakfast ideas since we like to stretch ourselves to think outside of eggs and bacon. These sweet potato hash browns are so, so simple and so delicious. They’re our new favorite way to cook sweet potatoes because you don’t even have to have good knife skills!

Also try: Homemade Hash Browns

how to make sweet potato hash browns

How to make sweet potato hash browns

Alright ya’ll. Do you know how to use a grater? Good. Because that’s all you need to know for this recipe! As experienced as we are in the kitchen, I still sometimes get annoyed when I have to dice a sweet potato. (True confessions.) Sweet potatoes can be really dense and hard to cut. This sweet potato hash browns recipe could not be simpler because all you have to do is grate the potato!

In this recipe, we call for 1 pound of sweet potatoes. How much is 1 pound? It’s only about 1 medium large sweet potato. Some sweet potatoes you can find at the store are MASSIVE and sometimes are 1 1/2 or 2 pounds. So this calls for just a moderate amount of sweet potato. How to make sweet potato hash browns? Grate the sweet potato on the large grate setting of a grater: no need to even peel! Then mix the sweet potato with olive oil, a little garlic powder, salt and pepper, and a magic ingredient: cornstarch. The cornstarch helps them to get a little crispy and form into little patties. Then bake them for 30 minutes until the outsides are crispy. While they bake, you can clean up and make the remainder of your breakfast or brunch.

Related: Homemade Baked Tater Tots

Sweet potato breakfast hash

How to serve these sweet potato hash browns

So, how to serve these sweet potato hash browns? They’re perfect for a weekend breakfast or lazy brunch. You can serve them with eggs, which is perfect for vegetarian and gluten free diets. Or even with Turmeric Poached Egg Avocado Toast as a protein packed savory breakfast. If you’re looking for vegan breakfast ideas, they’re perfect with this tofu scramble recipe (if you’ve never had a tofu scramble, they’re legit good!).

If you’re into breakfast for dinner or brinner, this opens up a whole new world for these sweet potato hash browns. Serve them with scrambled eggs and our Supremely Simple Refried Black Beans. Serve them alongside Baked Salmon or White Bean Shakshuka with Feta. Deconstruct them and stuff them in a tortilla as tacos!

Really anything goes with these easy sweet potato hash browns! Alex and I are both obsessed, and we are kind of getting lazy with dicing our sweet potatoes now. Pull out a grater and it will do the trick quicker and easier!

raw sweet potato hash browns on baking sheet

Looking for more vegan breakfast ideas?

Outside of this sweet potato hash browns recipe, we have dozens of vegan breakfast ideas and quick healthy breakfast recipes on our website. Here are a few of our favorites:

This recipe is…

This sweet potato hash browns recipe is vegetarian, gluten free, plant based, vegan, dairy free, and refined sugar free.

Healthy breakfast plate
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Sweet potato hash browns | Healthy breakfast

Sweet Potato Hash Browns

1 Star2 Stars3 Stars4 Stars5 Stars (37 votes, average: 4.11 out of 5)

  • Author: Sonja
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 hash browns 1x


Here’s how to make sweet potato hash browns! With just 5 minutes of hands on time, they’re delicious, simple, and fit a variety of diets.


  • 1 pound sweet potato (about 1 medium large potato)
  • 3 tablespoons olive oil
  • 1 teaspoon cornstarch
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon kosher salt


  1. Preheat the oven to 375°F.
  2. Wash the sweet potato and remove any bad spots, leaving the skin on. Line a baking sheet with parchment paper. Grate the sweet potato with the large side of a box grater onto the baking sheet. Spread the shreds into an even layer, then drizzle the top with the olive oil and sprinkle with the cornstarch, garlic powder, black pepper, and kosher salt. Mix it all together with your hands until evenly combined, then shape the potato into 6 loose mounds (see the photo).
  3. Bake 30 minutes until lightly browned on the outsides and soft on the inside. Carefully remove the sweet potato hash browns from the baking sheet with a spatula.
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Keywords: Sweet Potato Hash Browns Sweet Potato Breakfast Hash, How to make sweet potato hash browns, Sweet Potato, Healthy, Vegan, Vegetarian, Gluten Free

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Ellen Taylor
    December 19, 2018 at 1:11 pm

    Hi Sonja and Alex,
    This looks something new to try in breakfast. Thanks for the awesome recipe.

    • Reply
      December 19, 2018 at 1:52 pm

      You’re so welcome! Let us know if you try it out!

  • Reply
    July 13, 2019 at 1:56 pm

    I made these today and was pretty disappointed, they are pretty dry and when I checked on them after 20 minutes they were starting to burn on the edges but the centers were still raw potato. My mounds were not to thick either. I think if I were to make these again I would use more oil or an egg to hold them together better and microwave the potato after shredding it to help soften it up.

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