Easy Sweet Potato Hashbrowns

Easy Sweet Potato Hashbrowns
Are you ready to win at breakfast with these quick and easy Sweet Potato Hashbrowns that are seasoned to perfection with cinnamon and chili powder for a delicious sweet and spicy combo? Believe me; this is the easiest, most delicious way to eat sweet potatoes!

I may have to commit to the Whole 30 diet this month, but finding different ways to cook my favorite foods has been really fun. 

It doesn't get much easier than making a sweet potato hash. Simply, start by peeling your sweet potatoes and shredding them up using a grater. 

Always pat them dry to soak up any excess water; then sauté them in a skillet with some coconut oil (or grass-fed butter) along with half an onion. Boom! Easy sweet potato hash!

Don't forget to season the hash with salt, pepper, a pinch of cinnamon, and some chili powder. It is my absolute favorite way to season sweet potatoes. 

I’m planning on sharing my go-to sweet potato seasoning with you all soon, but in the meantime I think you’ll love these simple hash browns!

Are you ready to take it to the next level? Pair this with a fried egg and avocado, and your taste buds will be thanking you all day. You could easily throw this hash in a casserole or even make patties out of them. 

This is just a basic go-to recipe when you want something yummy and healthy when you don’t have a lot of time to spend cooking in the mornings. 

Unlike most bloggers, I still have a full-time job outside of blogging so quick breakfasts are totally my JAM because I’m constantly in a rush to get out the door (I’m also NOT a morning person ha).

This recipe is definitely a favorite and I hope you enjoy these hash browns as much as I did!


Easy Sweet Potato Hashbrowns

Win at breakfast with these quick and easy Sweet Potato Hashbrowns that are seasoned to perfection with cinnamon and chili powder for a delicious sweet and spicy combo, and here's what you'll need:


  • 2 sweet potatoes, peeled and grated
  • 1/2 onion, chopped
  • 3 Tbsp grass-fed butter (or coconut oil)
  • 1/2 tsp. sea salt
  • 1/4 tsp. cinnamon
  • 1/4 tsp. chili powder
  • Pinch of ground black pepper


  1. Peel and shred sweet potatoes with a grater. Squeeze the water out as much as possible using a clean hand towel or some paper towels. Pat them dry.
  2. Heat butter or oil in a skillet over medium-high heat until melted, then add onions. Sauté chopped onions for 1 to 2 minutes, then add shredded sweet potatoes. Season with salt, pepper, cinnamon, and chili powder. Let potatoes sit in the skillet for 5 to 8 minutes until slightly browned (mixing them stops the browning process so let them sit in the skillet).
  3. Flip the sweet potatoes over using a spatula and cook the other side for another 5 minutes or so, seasoning as necessary.
  4. Once both sides are cooked, serve and enjoy!

Nutrition Facts:

  • Serving Size: 1/2 recipe
  • Calories: 232
  • Sugar: 6.6 g
  • Sodium: 655.6 mg
  • Fat: 11.1 g
  • Saturated Fat: 6.8 g
  • Carbohydrates: 29.7 g
  • Fiber: 4.3 g
  • Protein: 2.1 g
Please note that all nutrition information is just an estimate. Values will vary among brands, so we encourage you to calculate these on your own for the most accurate results.
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