Sweet Potato Hash Browns from The Fitchen

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Homemade Hash Browns

Family breakfasts and brunches just wouldn’t be complete around here without golden hash brown potatoes. Savory and crispy, they’re a classic staple to a midmorning meal, breakfast-for-dinner, or as a late-night snack. And sure, you could rip open a bag of frozen shredded potatoes, but cooking hash browns from fresh potatoes tastes so much better and takes hardly any extra time at all!

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How To Make Hash Browns

  • 20-ounce bag frozen hash brown potatoes (or real potatoes)
  • 1 cup sliced green onions (optional)
  • ½ cup Kraft grated parmesan cheese or real grated parmesan cheese
  • 1 teaspoon sea salt
  • ½ teaspoon cracked pepper
  • 2 tablespoons olive oil (or swap vegetable oil)
  1. Defrost the potatoes overnight in the fridge. This is a key step! If you forget, simply place the frozen bag of shredded potatoes into a bowl of cold water.
  2. Spray your non-stick muffin tins with coconut oil non-stick spray.
  3. Press potatoes really dry, this helps them crisp and avoids soggy hash browns. You can use a salad spinner to dry them, clean kitchen dish towels, paper towels, or a piece of cheese cloth. Squeeze to remove all the excess liquid. Dry them really well so you don’t see much moisture. Again, the key to this recipe is you don’t want much liquid in them.
  4. Once defrosted and dry, transfer the potatoes into a large bowl, and add green onions, parmesan cheese, sea salt, cracked pepper, and olive oil. Stir until well combined.
  5. Scoop into well-sprayed muffin tin, distribute all the potato mixture in each muffin cup in an even layer, and press down just a little bit, this helps them form their shape and bake.
  6. Bake 45 minutes at 400 degrees until crispy.

What Types Of Potatoes Can I Use For Hash Browns?

Shredded Potatoes – You can use fresh white potatoes or frozen hash brown potatoes available in any of your local grocery stores. You really want starchy fresh potatoes, varieties like Russet or Idaho.

The Simply Potatoes Shredded Hash Browns (brand) are dry out of the package saving a step. You will find these in the egg section of your store, and they are unfrozen. This recipe is not sponsored by Simply Potatoes, I just really like their products. Ore-Ida Shredded Hash Brown Potatoes are another popular brand of breakfast potatoes.

PRO TIP: Frozen shredded potatoes need all the ice and water removed so they crisp up when baking.

Green Onions – These are optional, you can leave the green onions out and swap in onion powder if you like. The onions will darken due to the oven heat. They taste great but don’t look so pretty. You could also add ½ teaspoon garlic powder to boost flavor.

Parmesan Cheese – A great addition, but you could substitute grated Romano or any cheese you like. Readers have left comments they love cheddar cheese and other cheese blends.

Sea Salt & Black Pepper – Simple seasoning for any good recipe.

Olive Oil – Crisps the potato edges, you can swap in vegetable oil.

How To Store and Reheat

Store leftovers in the fridge in a sealed container and reheat in the microwave. These make great on-the-go breakfast items for busy mornings and can be served with dinner too. How good would these be with grilled steaks? Put leftover hash browns into a freezer-safe container.

Bring them to room temperature and reheat them in the microwave or in the oven on a baking sheet lined with parchment paper.

Air Fryer Hash Browns

Reheat your hash brown breakfast potatoes in your air fryer. To get them hot and crispy just preheat your air fryer to 370 degrees. Add the potatoes to the air fryer basket, and reheat for 3-5 minutes or until heated through.

How To Make Hash Browns Ahead

How To Make Hash Browns Ahead

The easiest way is to prep ahead. With minimal effort, you can serve homemade hash browns on the day of your party or Christmas morning.

Step 1: Fill the muffin tin to the top with the hash brown potato mixture, press with a spoon spatula to level the night before, and cover with plastic wrap. Keep in the fridge overnight.

Step 2: When you are ready to bake, remove the plastic wrap, pop in the oven to bake and bake 45-60 minutes at 400 degrees until crispy brown.

Reader Comments

Reader Comments

This easy side dish got so popular on social media the first time I shared this blog post. It quickly became a reader favorite, and so many of you left a five star rating and rave reviews. thank you! I hope it will become one of your favorite side dishes for breakfast.

“Made these for Mother’s Day brunch. I loved how easy they were to prepare, and loved that I was able to assemble them the night before. So simple and so delicious!!!”

“New fav for everyone! They came out nice and crunchy on the outside and perfect on the inside. I added extra parmesan cheese and scallions with shredded mozzarella on top. Froze the leftovers. Will be making again!”

“Delicious and easy. Nice as a side dish with steak and topped with sour cream.”

“We loved these! Used canola oil spray, tipped muffin pan over to release & no problem!”

“Turned out great, used olive oil spritzer in the muffin tin before packing in the potato mixture, really yummy!”

“Thank you I never can make hash browns that are worth eating. You made this lady of seventy-two very happy.. this recipe is easy to follow..you can use your imagination adding ingredients.. and it always is a success.. thank you, Lisa…”

Paleo Sweet Potato Hash Browns Ingredients

  • Shredded sweet potatoes – You can shred them with a cheese grater or with the shredding blade on a food processor.
  • Almond flour – This acts as a binder and helps create a crispy crust.
  • Egg – The glue that holds all the other ingredients together.
  • Onion powder – Onion flavor, without all the chopping.
  • Dried oregano – For a hint of herby sweetness.
  • Ground chipotle pepper – For a unique touch of spicy heat.
  • Olive oil – Or coconut oil to help create the crispy exterior.

Paleo Sweet Potato Cakes

Today’s simple Paleo Sweet Potato Hash Browns are not only easy to prep and bake in the oven, they are also crispy and packed with flavor!

You can certainly serve these hash brown potatoes for breakfast. However, the hint of herbs and spices makes these baked hash browns a fabulous snack, or party stacker.

Just think of all the goodies you could pile on top… Chorizo, grilled vegetables, avocado, creamy dips.

Hash Browns Ingredients

For this potato recipe, you only need 4 ingredients and a hot skillet. It is also handy to have a mandolin slicer ready.

This will make life so much easier. Put the following ingredients on your grocery list:

  • Starchy potatoes
  • Onion
  • Egg
  • Salt and pepper

Creative Variations

  • Ketchup – What’s good for french fries is great on hash browns
  • Hash brown cheesy potatoes – Add your favorite melty cheese to this hash brown recipe for a savory treat
  • Smoked salmon, sour cream, and chives – A super refreshing and light breakfast
  • Sausage gravy – A country-style creamy sauce over hash browns and maybe an egg too? Oh man….
  • Salsa – Spice things up with a refreshing tomato and chili salsa to get your day started strong
  • Curry powder – Sprinkle a little Indian spice over your hash browns
  • Sauteed onions – Cook some onion slices at the same time as your hash browns, they’ll saute nicely in the butter
  • Ham and mushrooms – Cut ham and mushrooms into small cubes and saute right in the same pan
Loose shredded hash brown and egg (Photo by VIana
Loose shredded hash brown and egg (Photo by VIana Boenzli)

Can Hash Browns Be Baked?

Yes! After parboiling the potatoes, shred them and toss with melted butter, a little oil, and seasonings. Bake them on a cookie sheet for about 30 minutes at 400 degrees and you’re in business! You can also form the hash browns into patties (see next paragraph) before baking and then flip half-way through.

Loose Shredded Hash Browns

The same as above, melt 1-½ tablespoon butter in a pan over low heat. Once the butter has melted, place a large handful (about 1 cup) of shredded potatoes in the pan, and add salt and pepper to taste. Stir them around every minute or so, lightly browning all sides. Make sure to keep everything in a thin layer, though, touching the bottom of the pan. This technique will take about 6 minutes.

(Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Which Potatoes?

I recommend Russet potatoes or Yukon Gold potatoes. They should be rather starchy, not waxy. All-purpose potatoes like Yukon are my favorite.

How to Make Crispy Homemade Hash Browns

Hash browns are typically used in recipes in three different ways: casseroles, skillets, or as oven.

Casseroles: If using them in a casserole, it’s best to thaw hash browns first and drain excess liquid. Keep in mind, this thawed moisture will be minimal because the potatoes are partially cooked anyways and this will be a natural result of freezing/thawing process.

Skillet or Hash:  If cooking them straight on a skillet or for a breakfast hash, frozen works fine. Be sure the skillet is warm/hot and very well seasoned with butter or another cooking fat. Add enough hash browns to cover the surface of the skillet. Let the potatoes fry, without disturbing until golden brown on the bottom (3-5 minutes). Season lightly with salt and other seasonings, then using a wide spatula, flip potatoes in sections. Add more butter or cooking oil as needed.

Oven: Thaw shredded or diced hash browns and drain excess liquid first. Spread the hash browns evenly on a baking sheet and bake in a 450F degree oven for 10-12 minutes, but watch them closely. The frozen patties do not need to be thawed. They can be baked in the oven at 350 F degrees for 40 minutes or until golden, flipping them halfway.

Recipes with Hash Browns

Sheet Pan Breakfast with Kale, Bacon and Hash Brown (Whole30) Pulled Pork Breakfast Skillet (Whole30, Paleo)

Troubleshooting Tips

There is no binder in this recipe, so the sweet potato hash browns won't be as tidy as potato hash browns. To keep them from being messy and loose, follow these tips.

  • Make the hash browns small enough so you can easily flip them with your spatula.
  • Fry them until they have a nice brown crust on the outside and are fully cooked on the inside. They'll flip more easily that way.

Best Potatoes for Hash Browns

Yukon Golds are the best potatoes for hash brown patties because they hold their shape the best after being cooked. But starchier baking potatoes like Russets will give you a better crisp.

In my experience, I have found that when using the method below (cooking then freezing), the type of potatoes is less important than how you preserve them. The reason is because the potatoes are already parboil before being flash frozen, thereby reducing the moisture content significantly.

In short, all potatoes would work great for hash browns provided that you parboil them first.

Bacon and Egg Recipes to Serve With Hash Browns

What Are The Best Potatoes For Hash Browns?

To make the grated potatoes stick together is made easier when you use a starchy potato. When you boil this type of potato a high amount of starch is released that is milky in color.

Starchy potatoes are fluffy and absorbed really well which is just what you need when making hash browns.

As these potatoes have coarser skin they fry up crispy.

Starchy potatoes are:

  • Russets
  • King Edward
  • Yukon gold
  • Idaho
  • Maris Piper
  • Golden rush

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Hi, I’m LISA! Welcome, can I get you something delicious to eat? Let’s find that recipe you are craving. Delicious Table features simple recipes, holiday and party food ideas. Find out more →

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