Make them with sweet potatoes! (And butter.)
Why Sweet Potato Hash Browns Are the Best
I love potato hash browns as well as anyone, but oh my gosh. Sweet potato hash browns? WOW. And so simple. Grating the sweet potatoes will save you a trip to the gym (use the large holes of a box grater), but after that, all you have to do is fry them in a bit of butter and sprinkle with salt and pepper.
Simple Ingredients for Hash Browns: Butter, Salt, and Pepper
Nothing more. Just grated sweet potatoes, butter, salt and pepper. Skip the salt if you are using salted butter. Because I’m sure someone will ask, no, I don’t recommend using a fat other than butter (unless it’s ghee). If you must sub it, then you must, but it really will not taste the same. Serve with a side of fried eggs. By the way, if you’ve never made sweet potato fries before, and you do following this recipe, and it changes your life for the better as I fully expect it will, you can make a donation to me at ….. Just kidding! I don’t take donations. But, if you still feel you want to do something, you can make a small donation (any amount) to Food Literacy Center, a Sacramento-based non-profit that inspires kids to eat their vegetables!
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.
How to Store and Reheat Hash Browns for Later
Allow the hash browns to completely cool and store them in a single layer in airtight container in the refrigerator for up to 5 days. To reheat, melt butter in the same skillet you originally cooked them and warm on each side for 2 to 3 minutes, or until heated through. Or try using an air fryer.
More Breakfast Potato Recipes to Try!
Crispy Hash Browns Cheesy Hash Brown Egg Bites Ham and Potato Hash Home Fries German Farmer’s Breakfast
