Sweet Potato Hash Browns

Sweet Potato Hash Browns: Comfort Food Made Healthy!

Fry six and freeze three. The frozen Sweet Potato Hash Browns are a savior when you’re absolutely starving and need real food fast.

Healthy Sweet Potato Hash Browns

The Cafe’s kitchen (that would be my kitchen) has been under renovation this summer.

To get ‘er done, I spent a half day during my summer holiday to remove the existing kitchen backsplash from the wall (fun). The rest of the day was spent fixing the walls I partially destroyed during the removal (not fun).

When 7 pm arrived, I was tired and hungry.

During my frantic search for food, I found three of these homemade sweet potato hash browns frozen in the freezer.

Sweet Potato Hash Browns Served with Fried Eggs and Sliced Strawberries

I wouldn’t generally say homemade hash browns are the “best meal ever” (they’re not even a meal). But when I ate these nutrient-rich hash browns after a long day of ruining and repairing the cafe’s kitchen walls…they sure tasted like the best meal EVER!

You’ll find the recipe I used to make (and freeze) them below.

And, if you like your hash browns served with a fried egg, grab this handy cheat-sheet that covers (almost) all the delicious ways to cook an egg.

From fried to scrambled to poached to hard boiled…this free cheat-sheet (from my online cooking school) has you covered.

By the way, if you ever need some tips on removing and replacing a kitchen backsplash, leave a comment below.  At the very least, I can share what I learned based on my recent reno experience :). Cheers!

Sweet Potato Hash Browns to Go!

For More Easy Recipes

Thanks for visiting the cafe. I invite you to stop by again soon!


Makes:  6 Healthy Hash Browns  Prep Time: 10 to 15 minutes  Cook Time:  10 minutes
Open Printable Recipe


1 medium potato
1 medium sweet potato
1 Tbsp. chunky salsa
2 Tbsp. minced onion (optional)
1/2 tsp. salt
2 Tbsp. cooking oil


Peel the potato with a vegetable peeler, then grate with a box grater.  Fill a medium bowl with cold water and place grated potato in water.  Set it aside.

Poke holes on all sides of the sweet potato with a fork. Place on a microwave safe plate and cook in the microwave (on HIGH) for 5 minutes. Let the sweet potato cool for a minute or two before removing the skin. Slice the flesh of the sweet potato into large pieces and place in a medium-sized mixing bowl. Add salsa. Mash the two together with a fork. Stir in onion (if using).

Drain grated potato and pat dry with paper towel. Add the grated potato to the sweet potato mixture. Add salt and give it a stir to combine all the ingredients.

To cook, heat 1 Tbsp. of oil in a non-stick skillet over medium heat. When oil is hot, add an ice cream scoop amount of the sweet potato mixture to the pan (3 scoops fit in my 10-inch (25 cm) skillet). Flatten each scoop with the bottom of a spatula. Let the hash browns sizzle until the outside is golden brown, about 2 minutes. Flip to cook the other side. Remove cooked hash browns from skillet and set on paper towel to soak up excess oil. Heat the remaining 1 Tbsp. of oil in the pan, and repeat the steps to cook the remaining 3 hash browns.

To freeze, allow hash browns to completely cool. Lay flat in a resealable freezer bag and place in the freezer.

Steps to Make Sweet Potato Hash Browns

Brent Garell testing the food at College Recipe CafeBrent Garell (hey that’s me!) is the guy behind College Recipe Cafe. He is the author of The Cook-a-Palooza Experience and 15-Minute Money Saving Meals for Students. He teaches cooking classes at local colleges and online at Cooking Pro Jumpstart.

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