Sweet Potato Hash Browns: Extra-Ordinary Breakfast Food

Who doesn’t like crispy hash browns resting beside their eggs for breakfast, but is there a healthier choice than classic shredded russets fried in canola oil?  Yes, the answer is sweet potato hash browns cooked in coconut oil.  Not really potatoes at all, sweet potatoes are rising in popularity and for good reason—savvy consumers are looking for more nutrient dense foods for their table.

Great tasting and good for you, we used both orange and yellow sweet potatoes to create these terrific hash browns.  Their subtle sweetness is the perfect backdrop for the savory spices as they toast in skillet.  Add a sunny-side-up egg, orange slices, and a fresh cup of French press coffee—breakfast is served!

Sweet Potato Hash Browns

Serves: 4
1/4      cup  coconut oil
3           large  sweet potatoes
1/4      teaspoon  cumin
1/2      teaspoon  paprika
1/2      teaspoon  onion powder
1/2      teaspoon  garlic powder
1/2      teaspoon  pepper
sea salt

Wash sweet potatoes and grate into hash browns, leaving the skin on.  Mix the spices and set aside. Melt coconut oil in a skillet and spread potatoes in the skillet once the oil is hot. Stir and flip occasionally to keep from over browning.

Once the sweet potatoes have begun to brown and crisp, sprinkle seasoning over them and continue to cook until crispy.

Transfer from the skillet to a paper towel covered platter.  Season with sea salt and serve immediately.

Also posted on The Nourishing Gourmet’s Pennywise Platter Thursday

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10 responses to “Sweet Potato Hash Browns: Extra-Ordinary Breakfast Food

  1. This sounds wonderful! Will try soon!

  2. I love sweet potatoes, the texture and the sweetness is way much better than potatoes. Its good here in NZ its easy to find those and even some fish and chips shop offer sweet potato chips as replacement for the normal ones.

  3. Oh man, these sound delicious. I will definitely be trying these soon. I think breakfast for dinner is in order!! May I ask what type of pan you use to get them not to stick? My husband and I are on a quest to find a healthy non-stick pan. Is yours cast iron?

    • Yes, I used cast iron. I have found that with stainless steel you can do it, but it does require a little more patience in letting food “seal” before trying to move it too much. Definitely more tricky.

  4. Any recommendations for a good brand of cast iron? I bought a little cast iron pan to try it out, but it seems like I can see some rust on it which makes me nervous.

    • I purchased an inexpensive brand years ago, I believe the key is in making sure the pan is seasoned well. For the pan you have, clean it with a good scouring pad to remove any rust or debris, then season it.

      Last month’s issue of Cooks Illustrated recommended the following method for seasoning cast iron. They claim this method out performed anything they had ever seen before — it was a tip from a reader:
      1. Warm an unseasoned pan (either new or stripped of seasoning) for 15 minutes in a 200-degree oven to open its pores.
      2. Remove the pan from the oven. Place 1 tablespoon flaxseed oil in the pan and, using tongs, rub the oil into the surface with paper towels. With fresh paper towels, thoroughly wipe out the pan to remove excess oil.
      3. Place the oiled pan upside down in a cold oven, then set the oven to its maximum baking temperature. Once the oven reaches its maximum temperature, heat the pan for one hour. Turn off the oven; cool the pan in the oven for at least two hours.
      4. Repeat the process five more times, or until the pan develops a dark, semi-matte surface.

  5. These look delicious! I love sweet potatoes… never thought to eat them as hash browns though. I miss hash browns too, since I gave up white potatoes a while back (for the most part). Thanks!

    • That’s exactly why I had to try them, we missed hash browns for that same reason–gave up regular potatoes 6 months ago to get serious about our nutritional health. Thanks for stopping by, let me know how you like them 🙂

  6. i love sweet potato even more than potatoes actually so using them in place of potatoes for hash browns sound just awesome! i like your addition of spices, nad i may try adding some other indian spices too, like i do for sweet potato chips!

    http://mummyicancook.blogspot.com/2011/02/curried-roast-chicken-leg-with-spiced.html

  7. Pingback: lola zabeth » beauty from the inside out: sweet potatoes

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