Sweet Potato Hash Browns

Sweet Potato Hash Browns

Hash browns are one of those foods that  I LOVE in theory and yet always fall short in reality. Those limp pre-shredded things you find at diners just aren’t that great, really. In case you can’t tell from the picture, I like my hash browns super crispy and even a tad overdone. Also, without containing any actual potatoes. ‘Cause those things really aren’t Paleo. And since I’ve now discovered that I can make amazing Paleo sweet potato hash browns at home, I’m never going to waste another treat meal on some soggy taters. The secret for crispy-crunchy sweet potato hash browns? Arrowroot starch.

These are super easy and fast to make, unless you want to devote an inordinate amount of time to almost-burning the things like I do! Shred or grate your sweet potato, then squeeze as much water out of it as possible, pressing it between a clean dish towel or some paper towel.

Sweet Potato Hash Browns

Add the sweet potato to a large bowl and mix with arrowroot powder and whatever seasonings you like.

Sweet Potato Hash Browns

Mix the potato thoroughly then spread out on a hot oiled skillet. Cook until browned on one side then flip / toss to cook evenly. Extra time in the pan makes those yummy crispy bits! The sweet potato will shrink down quite a bit as it loses moisture, so you may need a little more sweet potato in the pan than you think.

Sweet Potato Hash Browns


Sweet Potato Hash Browns

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The secret ingredient sweet potato hash browns is adding a little arrowroot powder. If you love the crispy edges, these are the hash browns for you!

  • Author: Rachael Bryant / Meatified
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 4 servings 1x




  1. Peel and shred sweet potatoes.
  2. Remove as much excess water as possible by pressing between a dish towel or some paper towel.
  3. Add sweet potato, arrowroot and seasonings to large bowl; mix to combine.
  4. Heat a large skillet with enough avocado oil to lightly coat the pan. Spread sweet potato mixture out across the pan and brown. Flip or toss to finish cooking to your desired level of doneness, about 10 – 15 minutes in total.


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  2. I found an even easier way to cook these. Prep like you normally do and throw it all in your waffle maker. I’m like you, I like them crispy as well.

  3. I have tried hash browns and always feel like it’s a pain … diced is so much easier. I have some in the fridge nearly all of time.

    1. If I’m not in the mood to stand over the stovetop, I’ll usually make these Breakfast Potatoes and just skip the final frying step. That way I can make a baking tray’s worth and keep them in the fridge for throwing into meals easily =)

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