Colorful, fiber-packed shredded sweet potatoes stand in for regular potatoes in this crispy hash brown recipe. Want to take it up a notch? Jazz them up by adding jalapeños or herbs. Or, serve them with fried eggs for a complete and satisfying meal.

Carolyn Casner
Source:, November 2018




Ingredient Checklist


Instructions Checklist
  • Combine sweet potato, shallot, garlic, 1 tablespoon oil, salt and pepper in a large bowl.

  • Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Form three 1/2-cup sweet potato patties in the pan, flattening them with a spatula. Cook the patties, turning once and lowering heat to medium if the pan gets too hot, until nicely browned on both sides, 6 to 8 minutes total. Transfer to a baking sheet and cover to keep warm (or keep in a 200 degrees F oven). Repeat with the remaining 1 tablespoon oil and the remaining sweet potato mixture.

Nutrition Facts

103 calories; protein 1g 2% DV; carbohydrates 9.3g 3% DV; dietary fiber 1.4g 5% DV; sugars 2.7g; fat 7.1g 11% DV; saturated fat 1g 5% DV; vitamin a iu 7383.3IU 148% DV; vitamin c 8.1mg 14% DV; folate 4.6mcg 1% DV; calcium 18.8mg 2% DV; iron 0.4mg 2% DV; magnesium 12.1mg 4% DV; potassium 207.4mg 6% DV; sodium 208.4mg 8% DV; thiamin 0.1mg 5% DV.