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These Shredded Sweet Potato Hash Browns are a deliciously filling way to start your day! They’re quick to make, packed with flavor, and perfect for meal prep—making healthy mornings easier and more satisfying.
If this easy and healthy breakfast sounds delicious to you, you’ll also love this Just Crack an Egg recipe, these Instant Pot Egg Bites, and this vegan Breakfast Hash Recipe.
Why I Love This Sweet Potato Hash
I love making these shredded sweet potato hash browns because they’re so simple but taste amazing. They’re my go-to for breakfast, but I’ve also served them as a side at brunch or even dinner — they’re that versatile. Plus, I know I’m getting a healthy and nutritious dish without a lot of effort.
Enjoy!
– Becca
Ingredients in Shredded Sweet Potato Hash Browns
See the recipe card for full information on ingredients and quantities.
- Sweet potatoes: Be sure to grab sweet potatoes—not yams. While yams are delicious, they’re more similar to regular potatoes and aren’t the best fit for this recipe.
- Red onion: Strong smelling onions like yellow and red onion contain contain flavonoids that can help fight inflammation.
How to Make Sweet Potato Hash Browns
Step 1: Clean, peel, and shred the sweet potatoes and add them to a bowl with diced onions, cinnamon and nutmeg.
Step 2: Mix all of the ingredients together.
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Step 3: Heat the oil in a large skillet over medium heat.
Add the sweet potato mix and cook over med-low heat. Flip occasionally to lightly brown on all sides.
I like to tamp down the potatoes by pressing with with back of a spatula – this keeps the potatoes dense and I think they cook a little faster.
Step 4: Depending on the heat, potatoes will take approximately 20 to 25 minutes to cook.
When finished, remove from heat and enjoy!
Recipe Tips
- I store this in an airtight container for up to 5 days in the fridge or 2 months in the freezer. When I freeze this recipe, I like to portion it out into individual serving sizes in smaller freezer bags.
- These shredded sweet potatoes don’t crisp up like regular hash browns – if you’d like crispy sweet potato hash browns, put them in the oven or air fryer on a baking sheet at 400 for a few minutes (until they start to brown).
- This recipe is easily adapted. Add 1/2 cup of black beans and roasted corn for more fiber, change the seasonings around and add garlic powder, cumin, and smoked paprika if you like, too.
- I love meal prepping sweet potato hash browns along with Easy Breakfast Casserole or Homemade Turkey Sausage. Both of them are easy to freeze and reheat later, which I appreciate on a busy morning.
Sweet Potato Hash FAQs
Sweet potatoes are packed with vitamins A, C and K and on top of that they have carotenoids alpha and beta carotene which are all excellent at reducing inflammation.
Everything from muscle spasms to asthma can be impacted by inflammation in your body, an anti-inflammation diet can help with a variety of ailments.
I prefer to use the coarse shredding blade on my food processor to shred sweet potatoes.
I like to serve sweet potato breakfast potatoes with a protein like this Chicken Apple Sausage Recipe, or these savory Turkey Sausage Patties. The shredded sweet potatoes also go well with a simple scrambled egg or two.
Healthy Eating Plans
This recipe makes about 6 servings.
21 Day Fix Containers
Counts for the entire recipe (I give these to you so you can easily recalculate if you add or change anything): 6 yellow containers, 2 green containers, 6 teaspoons
Per Serving:1 yellow container, 1/3 green container, 1 teaspoon
2B Mindset
This is a perfect recipe when paired with homemade sausage like I mentioned above, or an egg or two (depending on your serving of sweet potatoes). Your breakfast should be 50% FFC and 50% protein.
If you tried this recipe for Shredded Sweet Potato Hash Browns or any other recipe on my site please leave a rating and let me know how it went in the comments!
Shredded Sweet Potato Hash Browns
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Equipment
- Enameled Cast Iron Pan
- Food processor
- Box Grater
Ingredients
- 3 cups sweet potato peeled and shredded – a food processor works great for this.
- 1 large onion red, chopped
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2-3 tbsp olive oil
Instructions
- Clean, peel, and shred the sweet potatoes. 3 cups sweet potato
- Chop the onion. 1 large onion
- Mix the sweet potatoes, onion, and seasonings in a large bowl or plastic bag and mix well. 1 tsp cinnamon, ½ tsp nutmeg
- Heat 2-3 tbsp of oil in a large skillet. 2-3 tbsp olive oil
- Add sweet potato mix and cook over med-low heat. Flip occasionally to lightly brown on all sides.
- Depending on heat, potatoes will take approx. 20 to 25 minutes to cook.
Video
Notes
Nutrition
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Delicious! I added Chopped Kale and Ground Turkey, it’s now a go to, thank you!
This is one of our favorite breakfasts. Adding at least 2 cups of chopped power greens or spinach. Put in at the beginning to cook down. Serve easy over or poached eggs on top.
Totally making this.
I am not quite sure that nutmeg is AIP though, so those who are looking for a compliant breakfast might want to leave that out.
Thanks for sharing, but Wouldn’t you have to count the 3 tablespoons of oil as that would be 1 1/2 tsp per serving, or am I missing something?
I agree, the oil needs added for the tsp. Thanks for sharing, sounds delicious!