SWEET POTATO HASH BROWNS
I make these sweet potato hash browns every time we have weekend guests, and it’s always a hit. Sometimes it can be hard to get sweet potatoes as crispy as you want them to be, but for some reason, this recipe always delivers on flavor and texture. Ghee works to our advantage because of its high smoke point, so don’t be afraid to cook them on medium-high to high heat. They’re delicious with eggs or even just on their own with a side of bacon or sausage. Any leftovers are great reheated for lunch, too. SERVES 4 TO 6
PREP TIME: 10 minutes
COOK TIME: 25 minutes
2 tablespoons (30 ml) ghee
¼ cup chopped onions
1 garlic clove, chopped
2 or 3 sweet potatoes, diced
Salt
Freshly ground black pepper
¼ cup chopped green bell pepper
- In a large sauté pan over medium heat, melt the ghee. Cook the onion and garlic until the onion is slightly translucent, about 5 minutes.
- Add the sweet potatoes to the pan, and give it a good stir to cover all the pieces with ghee. Season with salt and pepper.
- Raise the heat to medium-high, and cook for 15 to 20 minutes, or until the sweet potatoes begin to brown on all sides and get crispy. With about 5 minutes of cooking time left, add the bell pepper.
- Serve immediately.
VARIATION 1 SHREDDED SWEET POTATO HASH BROWNS: For a different texture, you can shred the sweet potatoes. Continue with the recipe as written, but the cook time may be a minute or two less since the shredded sweet potatoes will be thinner.
VARIATION 2 SWEET POTATO–SQUASH HASH BROWNS: Add 1 cup (240 ml) peeled and diced butternut squash to the recipe if it’s in season and you want to make this an even heartier dish.
PALEO PAIR: Serve as a side with Baked Eggs in Tomato Sauce (here) for a complete breakfast or brunch.
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Sweet potato hash browns fried in ghee until the edges are crackly and golden and the centers stay soft and sweet. Chopped onion and garlic season the diced potato, and green bell pepper joins at the end for freshness and color. This is the crispy breakfast potato that makes a plate of eggs feel like a proper weekend.
Pro Tips
- Dice the sweet potatoes small and evenly — larger chunks take forever to crisp and stay hard in the middle.
- Give the potatoes 15 to 20 minutes undisturbed against the pan before tossing; that's how you get genuine crispy edges rather than soft, steamed cubes.
- Add the bell pepper only in the last 5 minutes so it keeps its bite and bright color against the caramelized potato.
- Ghee is ideal here — it handles high heat without burning and gives the hash browns a rich, nutty flavor.
Frequently Asked Questions
Can I make hash browns from frozen sweet potatoes?
Fresh is much better for crispiness. If using frozen, thaw and dry thoroughly — ice crystals are what turn hash browns soggy.
How do I get them crispy and not mushy?
Dry potatoes, hot pan, and patience. Don't stir constantly, don't crowd the pan, and use enough fat to coat every cube.
Is this recipe Paleo?
Yes — sweet potatoes, ghee, onion, garlic, and bell pepper. It's naturally gluten-free and works for breakfast, lunch, or dinner.
What should I serve it with?
Fried or scrambled eggs, bacon, or alongside grilled chicken. It's also excellent on its own with a fried egg on top.
Recipe Card
Ingredients
Method
- In a large sauté pan over medium heat, melt the ghee.
- Cook the onion and garlic until the onion is slightly translucent, about 5 minutes.
- Add the sweet potatoes to the pan, and give it a good stir to cover all the pieces with ghee.
- Season with salt and pepper.
- Raise the heat to medium-high, and cook for 15 to 20 minutes, or until the sweet potatoes begin to brown on all sides and get crispy. With about 5 minutes of cooking time left, add the bell pepper.
- Serve immediately.
