Savory and Delicious Sweet Potato Hash Browns
Sweet Potato Hash Browns are a delicious side dish that’s perfect for breakfast or dinner. Made with cubed instead of shredded sweet potatoes, these hearty hash browns are golden, crisp on the outside, and tender on the inside!
For more sweet potato recipes, try my Sweet Potato Casserole with Marshmallows, Air Fryer Sweet Potato Fries, and Candied Sweet Potatoes next.
Sweet Potato Breakfast Hash
This sweet potato hash is my go-to for a quick, satisfying brunch side on lazy weekends. It’s easy to make in one skillet on the stove, and sweet potato hash with eggs is always a favorite combination in my house.
You can customize it with your favorite seasonings or add veggies to make it your own. Whether it’s for breakfast or dinner, it’s a recipe that always delivers on flavor and convenience.
What is Sweet Potato Hash?
Sweet potato hash is a dish made with diced or shredded sweet potatoes, cooked in a skillet with simple seasonings. This recipe uses cubed sweet potatoes for a chunkier, rustic vibe. It’s quick to make, full of flavor, and works as a delicious side for breakfast or dinner.
Ingredients
- Sweet potatoes: These good carbs are the star of the dish. They have a natural sweetness that balances perfectly with the savory seasonings.
- Yellow onion: Adds a subtle sweetness and depth of flavor as it caramelizes while cooking.
- Olive oil: Helps the sweet potatoes cook evenly and develop a lightly crisp exterior.
- Seasonings (Cajun seasoning, ground cumin, garlic powder, onion powder, salt, and pepper): This combination brings warmth, smokiness, and savory depth to this sweet potato hash recipe.
- Chopped parsley or green onions: Use either ingredient as a fresh garnish to brighten the dish and add a pop of color.
How to Make Sweet Potato Hash Browns
See recipe card for ingredient quantities and full instructions.
Prep the Sweet Potatoes
I start by peeling the sweet potatoes and dicing them into ½-inch cubes. Keeping them uniform helps them cook evenly. Then, I dice the onion and add it to a large mixing bowl with the sweet potatoes.
Season Everything
Next, I drizzle olive oil over the sweet potatoes and onions. I sprinkle in the Cajun seasoning, cumin, garlic powder, and onion powder, then toss everything until it’s fully coated. You can use a spoon or just get in there with your hands—whatever works!
Cook the Sweet Potatoes
I heat a large skillet over medium heat for about 2-3 minutes. Once it’s warm, I add the sweet potatoes, spreading them into an even layer. Then, I cover the skillet with a lid and let them cook for 5-7 minutes without touching them.
Stir and Finish Cooking Sweet Potato Hash Browns
After 5-7 minutes, I remove the lid and gently stir the potatoes, lifting them from the bottom of the skillet. I’m careful not to mush them so they stay crisp. Finally, I leave the lid off and cook them for another 7-10 minutes, stirring occasionally, until they’re fork-tender.
Add Finishing Touches
Once they’re done, I season the sweet potatoes with salt and pepper to taste. A sprinkle of chopped parsley or green onions makes the perfect garnish. Serve them hot and enjoy!
Top Tip
Make sure to dice the sweet potatoes evenly. Uniform pieces ensure they cook at the same rate, preventing some from being undercooked while others are overdone. This simple step makes all the difference for perfectly cooked, delicious sweet potato hash!
How to Serve Sweet Potato Hash Browns
- Brussels sprouts: Pair them with my Brussels Sprouts and Smoked Sausage for a perfectly balanced meal.
- Salad: Mix the hash browns into a salad with kale, dried cranberries, and a tangy vinaigrette.
- Breakfast: Serve them alongside crispy bacon and fried or poached eggs for a classic breakfast. Add them to a breakfast burrito if you’re on the go.
- Grain bowl: Layer them over quinoa or rice with roasted veggies and a creamy dressing for a balanced meal.
Storage
Store your leftover sweet potato hash browns in an airtight container in the fridge. They will last up to 3 days.
Reheat them over medium heat on the stove until warmed through to keep them crispy. You can microwave them but they won’t be as crisp.
FAQ
How do I keep the potatoes from sticking to the skillet?
Make sure to preheat the skillet before adding the oil and potatoes. Stir gently and avoid overcrowding the pan for the best results.
Do I need to soak the sweet potatoes before making the hash browns?
No, soaking isn’t necessary for this recipe since the sweet potatoes are diced instead of shredded. If you were making traditional shredded hash browns, soaking could help remove excess starch for crispier results. For this version, you can skip that step!
Can I bake this instead of cooking on the stove?
Yes, you can roast the sweet potatoes in the oven at 400°F for 25–30 minutes, tossing halfway through. This method is hands-off and delivers great flavor.
Can I freeze leftovers?
Sweet potato hash is best enjoyed fresh, but you can freeze leftovers in an airtight container for up to a month. Reheat in a skillet to restore some of the texture.
More Breakfast Favorites:
Looking for more breakfast recipes like this? Try these:
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Ingredients
- 4 Sweet potatoes peeled and diced into ½ inch cubes
- ½ medium Yellow onion diced
- 2 tablespoons Olive oil sub your preferred cooking oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon Ground cumin
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- Salt and pepper to taste
- Chopped parsley or green onions to garnish
Instructions
- Peel and dice your sweet potatoes into ½ inch cubes. Try to make them as uniform as possible so that they cook evenly. Add them to a large bowl, then dice the onion and add it into the bowl with the sweet potatoes.
- Drizzle your olive oil over the sweet potatoes, and sprinkle in all of the seasonings, including the cajun seasoning, ground cumin, garlic powder, and onion powder. Use a wooden spoon or tongs to mix the oil and seasonings to fully coat the potatoes.
- Heat up a large skillet over medium heat for 2-3 minutes. Once it is warm add the sweet potatoes and spread them out into one even layer. Place a lid on the skillet and allow the potatoes to cook for 5-7 minutes untouched.
- Remove the lid and gently stir the sweet potatoes around, lifting them from the bottom of the skillet. Try not to mush them up too much- as you want them to get some color and crisp to them.
- Leave the lid off now and cook them for another 7-10 minutes, or until they are fork tender. Add salt and pepper to your taste, garnish with chopped parsley or green onions, and enjoy!