Spiced Sweet Potato Hash Browns - a spin on a breakfast favorite! These hash browns feature a warm spice blend and can be made two ways - either traditionally on the stovetop or baked for a lighter option!
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Spiced Sweet Potato Hash Browns (two ways!)

These Spiced Sweet Potato Hash Browns are a new spin on a breakfast favorite! These hash browns feature a warm spice blend and can be made two ways – either traditionally on the stovetop or baked for a lighter option!
Course Breakfast
Author Alyssa

Ingredients

  • 1 large sweet potato or 2 small/medium, peeled and grated
  • 3/4 tsp salt
  • 3/4 tsp onion powder
  • 1/4 tsp ground black pepper
  • 1/4 tsp paprika
  • 1/4 tsp ancho chile powder
  • 1/8 tsp ground turmeric
  • 1/8 tsp dried coriander
  • 3 tbsp clarified butter ghee, plus more if needed [only if cooking on stovetop]

Instructions

  • Peel and grate sweet potato(es) using a box grater. Add the grated sweet potato to a colander and thoroughly rinse to get rid of the excess starch. The water will be cloudy and slightly orange at first; rinse until the water is clear.
  • Dry the shreds at much as possible. I added the shreds to a salad spinner and spun out as much water as I could. Then I placed the shreds between two layers of paper towels and squeezed out as much excess moisture as I could.
  • Add shreds to a bowl and sprinkle over top the salt, onion powder, black pepper, paprika, ancho chile pepper, turmeric, and dried coriander. Toss to evenly combine.

To cook on the stovetop:

  • Heat ghee in a large non-stick skillet over medium heat. Once the ghee has melted, add sweet potato shreds in an even layer. Allow the sweet potato shreds to cook undisturbed until the bottom is crisp and has reached a nice deep brown.
  • Once the bottom has browned, break up the layer into smaller pieces and flip them over so the top sides are now on the bottom. Continue to cook for several minutes longer, or until all sides have browned. Keep flipping the hash browns to prevent burning. If the skillet becomes too dry, add a little extra ghee if needed.
  • Once hash browns are crisp, remove onto a paper-towel lined plate to cool slightly and continue to crisp.

To bake:

  • Preheat oven to 425 degrees F. Generously grease a baking sheet with butter. Form rough "patties" with the potato shreds and place them evenly spaced on the baking sheet.
  • Cook for about 15 minutes, and then remove. Reduce oven temperature to 350 degrees F.
  • Flip sweet potato patties over and press down on each to flatten them slightly. Some pieces may come apart, but just form them back into patties again.
  • Place back in the oven and bake for an additional 20-25 minutes or so, or until the hash browns have browned nicely around the edges. Let cool on the baking sheet.

Notes

I enjoy the spice mixture listed above for a not-too-strongly spiced version of hash browns, but feel free to use your favorite spices!
Refrigerate extras. To reheat, I suggest heating the oven to 350 degrees F and placing hash browns on a baking sheet. Reheat until they're warm and have begun to crisp again. Sprinkle with sea salt and serve!