Sweet Potato Hash Browns

Sweet Potato Hash BrownsI love crispy, salty hash browns for breakfast. Restaurant versions are delicious but they are probably not using the best oils and I hardly ever see sweet potato hashbrowns on a menu. Make these at home for a perfect weekend breakfast or brunch. Make extra to eat during the week.

Joe and I haven’t had too much going on this past week. We did head to Taste of Ethiopia with some friends this weekend. We went a few months back and loved it and I had been dying to go back. Everything is so delicious there that we asked the waiter to pick two meat and two veggie dishes for us so we didn’t have to decide. He did not disappoint! We ended up with a chickpea dish, green beans and carrots, goat stew and beef tips. Everything was delicious rolled up in their spongy injera bread. This was my first time trying goat and it was super tasty. Joe even got honey wine. Wine! Joe is a beer man and this may be the first time I’ve ever actually seen him order wine…even though it wasn’t a robust Zinfandel, it was in the right direction. 🙂

We also went to Wholly Cow Burgers. We hadn’t been there in about a year since we first visited Austin before actually moving here. I’ve been on a super burger binge lately and couldn’t pass up the opportunity to get a juicy grassfed burger for lunch. They also have delicious sweet potato fries with big chunks of sea salt. Yum! I got my burger sandwiched between two portabella mushrooms instead of the bun…sooo good. We brought our Vegan friends with us. When Vegan and Paleo eaters can unite at a burger place, it’s a good day!

This week Joe starts up a kickball league again. I decided to sit this season out but I’ll be there for every game cheering him on. As long as the weather is nice of course. Hopefully this time he won’t destroy his toe in the second game and have to sit out the rest of the season…

Sweet Potato Hashbrowns

Sweet Potato Hash Browns

Serves 2
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Breakfast
Crispy sweet potatoes make the perfect side dish to your favorite breakfast. Serve with fried eggs, sliced breakfast sausages and avocado for a complete meal.


  • 1 Large sweet potato (shredded)
  • Coconut oil
  • Garlic powder
  • Dried chives
  • Salt and pepper


  • Fried eggs
  • Breakfast sausage (cooked and sliced)
  • Avocado (sliced)


Step 1
Heat a medium sized skillet over medium heat. Add coconut oil.
Step 2
Add shredded sweet potatoes in one layer. Sprinkle with salt, pepper, garlic powder and chives. Let cook about 5 minutes until bottom is starting to get browned. Be sure to watch depending on how crispy you like your hashbrowns.
Step 3
Cut the hashbrowns into four pieces to make flipping easier. Flip each piece over and cook another 5 minutes or until it reaches your desired crispness. Serve topped with fried eggs, sliced breakfast sausage and avocado.
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