Sweet Potato Hash Browns

A crispy, golden-brown breakfast or side dish that highlights the natural sweetness of sweet potatoes, with a focus on achieving texture and avoiding common pitfalls.

Overview

• Total Time: 20 minutes

• Difficulty: Easy

Ingredients

• 1 large sweet potato (10–12 ounces), scrubbed and dried (or peeled, if preferred)

• 2 tablespoons cornstarch (or substitute with potato starch, per preference)

• 2 tablespoons unsalted butter (divided use)

• Kosher salt, to taste

Preparation

Step 1: Prep the Sweet Potato

For optimal crispiness, grate the sweet potato using the large holes of a box grater (or a food processor with a shredding attachment). If peeling, remove the skin first.

• Moisture Reduction: Spread the shredded sweet potato in a thin layer on a bed of paper towels. Sprinkle with ¼ teaspoon kosher salt, cover with additional paper towels, and let sit for 10 minutes to draw out excess moisture.

• Press & Drain: Gather the shreds with the paper towels and squeeze firmly to extract as much water as possible (a small amount of residual moisture is natural, but excess water will prevent crispiness). Transfer the drained shreds to a bowl.

Step 2: Combine with Cornstarch

Add 2 tablespoons cornstarch to the drained sweet potato shreds. Gently toss to coat every shred evenly, ensuring a light dusting of starch that helps bind the mixture and enhances crispiness.

Step 3: Cook in a Skillet

• Pan Preparation: Use your largest nonstick skillet (cast-iron works if well-seasoned; otherwise, ensure it’s high-quality nonstick). Heat over medium-high heat. Add ½ tablespoon butter, swirling to coat the pan. When the butter stops foaming, spread the shredded sweet potato in a thin, even layer (thinner layers = crispier hash browns).

• Season & Cook: Sprinkle the surface lightly with kosher salt. Cook undisturbed for 3–4 minutes until the bottom is deeply browned and crispy. Use a thin, long spatula to carefully flip small sections (it’s okay if the shape isn’t perfect). Cook the second side for 3–5 minutes more until golden-brown, flipping as needed.

• Batch Cooking: If the pan is small, cook in 3–4 batches, using ½ tablespoon butter per round. Keep cooked hash browns warm in a 300°F (150°C) oven while finishing remaining batches.

Chef’s Tips

• Texture & Flavor: For a lighter, non-starchy twist, substitute cornstarch with potato starch or omit it (though cornstarch helps bind and crisp).

• Seasoning Variations: Add ¼ teaspoon 5-Spice powder, smoked paprika, or cumin to the shredded potato for depth (per private notes).

• Pan Care: A well-seasoned cast-iron pan or high-quality nonstick is critical to prevent sticking. If the pan is less seasoned, reduce heat to medium to avoid burning.

• Moisture Check: If the hash browns stick, use a fish spatula to gently loosen the edges before flipping.

User Feedback

• Positive: “Quick and delish—great for sweet potato lovers!” “Vegetables shine through, with a perfect golden crust.”

• Negative: “Cornstarch added an unpleasant flavor; prefer roasted sweet potatoes with smoked paprika.” “Medium-high heat burns easily—test with lower heat for non-stick pans.”

Enjoy the versatility of sweet potatoes, whether served as a breakfast staple, brunch side, or savory snack!