Sweet Potato Hash Browns
Hash Brown Potatoes with Sweet Potatoes?
Maybe when you think of breakfast hash browns, sweet potatoes aren’t the first thing that comes to mind.
Yet believe it or not, substituting sweet potatoes for standard white potatoes does wonders for hash browns!
Benefits of Sweet Potatoes…
- Sweet potatoes offer more nutrients than white potatoes.
- They are bolder in color and flavor.
- Their natural sweetness perfectly balances heavy spices.
- And using sweet potatoes allows hash browns to fit neatly into a Paleo or Whole 30 diet!
Paleo Sweet Potato Cakes
Today’s simple Paleo Sweet Potato Hash Browns are not only easy to prep and bake in the oven, they are also crispy and packed with flavor!
You can certainly serve these hash brown potatoes for breakfast. However, the hint of herbs and spices makes these baked hash browns a fabulous snack, or party stacker.
Just think of all the goodies you could pile on top… Chorizo, grilled vegetables, avocado, creamy dips.
Baked Hash Browns
Because this Sweet Potato Hash Browns recipe is baked, the little hash brown cakes cook up soft and tender on the inside, while the exterior turns golden and crispy.
You can bite right through the quintessential hash brown texture, cut them with a fork, or break them in half.
Any way you taste them, you are sure to become a fan!
Paleo Sweet Potato Hash Browns Ingredients
This easy sweet potato recipe uses simple ingredients for flavor-packed hash browns! Here’s what you’ll need:
- Shredded sweet potatoes – You can shred them with a cheese grater or with the shredding blade on a food processor.
- Almond flour – This acts as a binder and helps create a crispy crust.
- Egg – The glue that holds all the other ingredients together.
- Onion powder – Onion flavor, without all the chopping.
- Dried oregano – For a hint of herby sweetness.
- Ground chipotle pepper – For a unique touch of spicy heat.
- Olive oil – Or coconut oil to help create the crispy exterior.
How To Make Paleo Sweet Potato Baked Hash Browns
- Oil. Brush the oil over the surface of a parchment paper lined baking sheet. This makes it easier to apply the oil to both sides of each cake before baking.
- Shred. Peel the sweet potatoes and shred them with a cheese grater, or even faster in a food processor.
- Mix. Add the almond flour, egg, and all seasonings. Mix by hand.
- Shape. Portion out eight patties. Then press the sweet potato cakes flat before baking.
- Bake. Bake for 15 minutes. Then flip the hash browns over and continue baking until they are golden and crispy.
Get the Full (Printable) Sweet Potato Hash Browns Recipe Below
Tips & Variations
- Make them ahead as a weekly meal prep idea! These store well and are reheated nicely for a nutritious breakfast!
- Make them into waffles! You can make crispy sweet potato waffles by cooking them in a well greased waffle iron.
- Keep them crispy! After storing, reheat them in the oven, toaster oven or air fryer to make sure they stay crisp!
Hash Brown Sweet Potatoes can be served on their own with your favorite dipping sauces, or serve them with some of my personal favorites:
Paleo Sweet Potato Cakes FAQ
Yes. Rewarm them in a 350 degree oven for about 8 minutes.
At least a week. Make sure to wrap them well, or place them in an airtight container.
Absolutely! Pair them with a green veggie and a protein, and you’ve got a fabulous meal.
Yes, you can substitute 1/4 cup coconut flour in its place. If you are not trying to stick to a paleo diet you can also use 1/2 cup traditional wheat flour or gluten free baking mix.
Sure! Wrap them well. Then thaw them at room temperature before reheating.
More Fabulous Paleo Recipes
- Paleo Chicken Chile Verde
- Paleo White Chicken Chili
- Paleo Chinese Potstickers
- 3-Ingredient Paleo Pancakes
- Paleo Cashew Chicken
- Paleo Nut Bars
Sweet Potato Hash Browns
- Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper. Brush the oil over the surface of the parchment paper.
- Peel the sweet potatoes and shred them with a cheese grater. Place the shredded potatoes in a large mixing bowl. Add the almond flour, egg, and all seasonings. Mix well to coat the shredded potatoes.
- Use a 1/3 cup scoop to portion out eight patties. Place them on the baking sheet with room to spread. Then use the bottom of the measuring cup (or a drinking glass) to press the sweet potato cakes into 1/3-1/2 inch patties.
- Use the oil brush to dab the extra oil on the baking sheet on the tops of the sweet potato cakes.
- Bake for 15 minutes. Then flip and bake another 10-15 minutes.