• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Blue Sky Eating
  • Home
  • Recipes
    • Baking & Dessert
    • Dinner
    • Breakfast
  • About
    • Work With Me
    • Portfolio
  • Contact

Crispy Sweet Potato Hash Browns

  • Share
  • Tweet
Pinterest graphic with text and a photo of a sweet potato hash brown
A stack of crispy sweet potato hash browns on a plate, sprinkled with some slices of spring onion.
Pinterest graphic with text and a photo of sweet potato hash browns
Pinterest graphic with text and two photos of crispy sweet potato hash browns
A stack of crispy sweet potato hash browns on a plate, sprinkled with spring onion slices.
Jump to Recipe

The quest for seriously crispy sweet potato hash browns was definitely a challenge! Baking, frying, egg, no egg – many experiments were had. Ultimately, sweet potatoes don’t crisp up in quite the same way that standard white potatoes do. To create a hash brown (of the orange variety!) that is still wonderfully crunchy all the way through, using a mixture of both sweet potato AND white potato works perfectly. The amazing flavour of sweet potato will still shine through, but there’ll be no soggyness in sight!

This delicious breakfast recipe is naturally gluten-free and dairy-free.

A crispy sweet potato hash brown being dipped in some tomato ketchup on a plate.

How to get the moisture out of the potato

Another essential part of achieving the ultimate crunch is ensuring as much moisture as possible is removed from your grated potato (both varieties!). To do this, take a handful at a time of the gratings and squeeze it firmly over a bowl or the sink. You can also wrap grated potato tightly in a thin towel to squeeze out the liquid.

Close up of a stack of crispy sweet potato hash browns with some spring onion slices on top.

Shaping the sweet potato hash browns

Because the potato mixture doesn’t naturally stick together very well, it can be tricky to form perfectly rounded hash browns. To help with this, I use a small ramekin. The ramekin is greased and the hash brown mixture is pushed inside evenly until filled about half way, before being gently tipped upside down over the pan for frying. The edges can then be neatened up by pushing back any escaping wispy bits with the back of a spoon.

I hope you enjoy these tasty breakfast bites! They’re of course delicious with a generous dollop of ketchup, but why not try serving them with:

  • Poached eggs
  • Fried mushrooms
  • Grilled bacon
  • Baked beans
  • Fresh salad
  • Smashed avocado

If you give these a go, we’d love to hear how you got on in the comments below. You can also tag us in photos of your creations on Instagram @BlueSkyEating. Enjoy 🙂

A stack of crispy sweet potato hash browns on a plate, sprinkled with spring onion slices.
Print Pin

Crispy Sweet Potato Hash Browns

Super crispy, naturally gluten-free hash browns, made with both sweet potato and white potato.
Course Breakfast
Cuisine American, British, European
Keyword breakfast, Dairy-free, gluten-free, Hash browns, Sweet Potato
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 (6 hash browns)
Calories 346kcal
Author Blue Sky Eating

Ingredients

  • 1 large sweet potato
  • 1 large white baking potato
  • 1 bunch spring onions
  • 1 tbsp olive oil + extra for frying
  • 1 large egg
  • 1/2 tsp salt
  • Black pepper (to taste)

Instructions

  • In a bowl, beat the egg. Add the olive oil, salt and pepper and mix.
  • Slice up the green tops of the spring onions and add to the bowl.
  • Peel and grate the sweet potato. Over the sink or another bowl, squeeze as much of the moisture as possible out of the sweet potato, a handful at a time. Add the gratings to egg mixture.
  • Peel and grate the white potato (leaving this step until last will prevent the potato from going brown). Again, squeeze out the moisture before adding to the bowl with the remaining ingredients.
  • Mix everything together thoroughly.
  • Add a generous layer of olive oil to a large frying pan over a medium heat. There should be enough to cover the entire surface of the pan.
  • Grease a small ramekin (I used one that measures approx 7cm across and 4cm high) and evenly push a handful of the mixture inside, filling it about halfway.
  • Carefully tip the ramekin upside down so the mixture falls into the pan. You may need to reshape the edges of the hash brown a little using a small spoon or spatula.
  • Repeat with the remaining mixture.
  • Fry each hash brown for about 5 minutes on each side. If they start to become too browned too quickly, or the oil starts to spit too much, lower the heat a little.

Please note that nutritional information is based on estimated quantities and therefore not always 100% accurate.

  • Share
  • Tweet
Previous Post: « Peanut Butter Blondies (Gluten Free & Low FODMAP)
Next Post: The Best Gluten Free Blueberry Muffins »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome! đź‘‹

I'm Catherine - the recipe developer and food photographer behind Blue Sky Eating. Here you'll find plenty of delicious gluten free foodie inspiration. I hope you enjoy exploring!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

WANT EVERY NEW RECIPE SENT STRAIGHT TO YOUR INBOX? 💌

Sign up to my mailing list:

Invalid email address
Thanks for subscribing!

FeedFeed

Footer

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Privacy Policy

Copyright © 2023 Blue Sky Eating on the Foodie Pro Theme

We and our partners use technology such as cookies to store and/or access device information. By clicking “Accept All” you consent to these technologies which will allow us and our partners to process non-sensitive data such as IP address, unique ID, and browsing data. You may withdraw your consent at any time. Find out more on the Privacy Policy page of this site. Accept AllReject All