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These Shredded Sweet Potato Hash Browns are so filling and easy to make! I love starting my morning with this filling recipe, and it’s so easy to meal prep as well!
This delicious shredded sweet potato hash browns recipe has just a few simple ingredients and is great for breakfast but it also makes an excellent side dish for brunch or even dinner! You’ll love it even more once you see how easy it is to make.
Where’s the recipe?
Here at My Crazy Good Life we write recipes that anyone can make, whether you’re a pro in the kitchen or this is your first time cooking.
If you’re new to the kitchen, you’ll want to read the post below for information about ingredients, recipe tips, and detailed cooking instructions.
If you’re someone who has some cooking experience you might want to skip to the bottom of the post where you’ll find the ingredient measurements and to the point cooking instructions for thissimple recipe for Shredded Sweet Potato Hash Browns.
Why are sweet potatoes good for inflammation?
Sweet potatoes (like the ones used in this delicious shredded sweet potato hash) are amazing for inflammation and inflammatory diseases.
Sweet potatoes are packed with vitamins C and E 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. These healthy sweet potato hash browns will help you start the day off on the right foot with a quick and delicious meal.
Ingredients in Shredded Sweet Potato Hash Browns
- Sweet potatoes Be sure you’re not buying yams, which are just as delicious more like regular potatoes and not needed in this recipe.
- Red onion Strong smelling onions like yellow and red contain contain flavonoids that can help fight inflammation.
- Cinnamon & Nutmeg
- Coconut oil, olive oil, or avocado oil Whichever one of these oils fits into your diet best will work.
How to make this on the stove:
- Clean and peel the potatoes with a vegetable peeler.
- Shred sweet potatoes. I prefer to use my food processor with the coarse shredding blade, but you can use an old fashioned box grater.
- Chop the onion. The food processor works great for this part, too.
- Mix shredded potatoes, onion, and seasoning in a large bowl or plastic bag and mix well.
- Heat the coconut or olive oil in a large skillet or cast iron pan over medium heat.
- Add 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.
- Depending on the heat, potatoes will take approximately 20 to 25 minutes to cook.
- When finished, remove from heat and enjoy!
- Store in an airtight container for up to 5 days in the fridge or 2 months in the freezer.
Recipe Tips:
- Making this sweet potato hash recipe is quick and easy thanks to the food processor. No need to break out the shredder, just toss them into the food processor and they’re ready to go in a few seconds.
- 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 on a baking sheet at 400 for a few minutes (until they start to brown).
- This recipe is easily adapted. Add 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 this along with this Easy Breakfast Casserole, Chicken Apple Sausage Patties, or this Savory Homemade Turkey Sausage Recipe. Either of them tastes great with these Sweet Potato Hash Browns and all of the recipes are easy to freeze and reheat later, which are perfect on a busy morning.
- You could also add the veggies from this recipe on top of this sweet potato breakfast hash.
- Add protein to this meal by adding a fried egg or scrambled eggs to your plate.
- If freezing these homemade hash browns, I like to portion these out into small freezer bags.
Healthy Eating Plans
This recipe makes about 6 servings.
21 Day Fix / Portion Fix
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
Per Serving:
- 1 yellow container, 1/3 green container
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.
You can find the Weight Watchers recipe here.
More easy recipes for breakfast
I love an easy breakfast recipe. Whether you’re making it the morning of or meal prepping for the week, here are some of the most delicious ways to start your day:
- Vegan Hash Browns with Veggies (made with white potatoes)
- Zucchini Breakfast Casserole
- Vegan Whole Wheat Pancakes So easy to freeze for meal prep!
- 2 Ingredient Banana Pancakes (I do not recommend meal prepping these)
- Breakfast Fried Rice (Definitely recommend prepping this one, not making it in the morning)
- Baked Zucchini Oatmeal
Shredded Sweet Potato Hash Browns
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 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
- Making this sweet potato hash recipe is quick and easy thanks to the food processor. No need to break out the shredder, just toss them into the food processor and they’re ready to go in a few seconds.
- 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 on a baking sheet at 400 for a few minutes (until they start to brown).
- This recipe is easily adapted. Add 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 this along with Chicken Apple Sausage Patties or this Savory Homemade Turkey Sausage Recipe. Either of them tastes great with these Sweet Potato Hash Browns and all of the recipes are easy to freeze and reheat later, which are perfect on a busy morning.
- You could also add the veggies from this recipe on top of this sweet potato breakfast hash.
- Add protein to this meal by adding a fried egg or scrambled eggs to your plate.
- If freezing these homemade hash browns, I like to portion these out into small freezer bags.
Healthy Eating Plans
This recipe makes about 6 servings. 21 Day Fix / Portion Fix 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
- 1 yellow container
- 1/3 green container
Nutrition
Make This Recipe?
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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!
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.
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.
Delicious! I added Chopped Kale and Ground Turkey, it’s now a go to, thank you!