Best Sweet Potato Hash Browns (Meal Prep Friendly!)
Crispy golden Sweet Potato Hash Browns with perfectly caramelized edges and tender centers. Naturally sweet, incredibly satisfying, and ready in just 25 minutes with simple ingredients!
Ingredients
- 2 large sweet potatoes about 1¼ pounds
- 2 tablespoons cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3-4 tablespoons vegetable oil
Instructions
- Scrub sweet potatoes clean and pat dry. Using a box grater or food processor, shred into long strands using the large holes.
- Place grated sweet potato in a clean kitchen towel. Gather edges and twist tightly over the sink, squeezing firmly for 30-45 seconds to remove all excess moisture.
- Transfer squeezed sweet potato to a bowl. Add cornstarch, salt, and pepper. Toss gently with hands until evenly combined.
- Heat large skillet over medium-high heat. Add 2 tablespoons oil and swirl to coat.
- Form ½ cup portions into firm 4-inch patties. Place in hot oil, leaving space between each.
- Cook undisturbed for 5-6 minutes until golden-brown and edges release easily from pan.
- Add remaining oil around hash browns. Flip and cook 4-5 minutes more until second side is golden.
- Transfer to paper towel-lined plate. Sprinkle with flaky salt and serve immediately.
Notes
Substitutions:
- Use potato starch or arrowroot powder instead of cornstarch
- Regular russet potatoes work, but reduce cornstarch to 1 tablespoon
- Add smoked paprika or garlic powder for extra flavor
- Refrigerate cooked hash browns in an airtight container for up to 3 days
- Freeze in a single layer on a baking sheet, then transfer to freezer bags for up to 3 months
- Reheat in 400°F oven for 8-10 minutes to restore crispiness (avoid microwave)