MMMM… fall is near and during fall I (heart) everything “fall-looking!”, like these amazing Paleo Sweet Potato Hash Browns.
I remember the days of Waffle House. Before I could drive, my dad would pick me up from a 2 hour ballet class, and dinner would be waffles and hash browns (with extra maple syrup, of course). I really missed those hash browns, and thought it was about time to make these Paleo Sweet Potato Hash Browns.
I had too much fun photographing this recipe. I may have had 300 pictures when I was finally done. After going to the Blog Elevated Conference in Galveston, Texas, I’ve been inspired to embrace food photography and really enjoy the process of photographing. Although my most popular post is my Paleo Blueberry Muffins, I’m actually a lot more proud of these photos.
Good news is that this recipe has been tested by many readers and rated “Foolproof”! One of my Instagram followers told me that she has made multiple sweet potato hash brown recipes, and this recipe is the only one that does not fall apart on her.
You can make these Paleo Sweet Potato Hash Browns with breakfast, or as an appetizer with something to dip in, like my Garlic Aioli. Or you can get really crazy and make this recipe into Paleo Eggs Benedict, like the picture below.
The great thing about this recipe is that it’s perfect for breakfast, lunch, or dinner. I prefer mine fresh and hot, but others say they are good leftover as well.
- 4 medium sweet potatoes
- 2 eggs, whisked
- ½ cup almond flour
- 2 teaspoons sea salt
- ¼ cup green onions, chopped (plus some for garnish)
- ¼ cup coconut oil
- 1. Pierce one of the sweet potatoes with a fork. Wrap it in a damp paper towel and place it in a small bowl with ½ inch of water. Microwave for 7-9 minutes, or until tender.
- 2. Let this sweet potato sit for 5 minutes. Then drain the water, peel the potato, and mash it with a fork.
- 3. Take the other 3 sweet potatoes and peel them. Then grate them on a box grater using the large holes. In your bowl of grated sweet potatoes, add the previous mashed potato, the 2 eggs, almond flour, sea salt, and green onion. Combine with a spoon.
- 4. In a skillet (I used cast iron), pour coconut oil and heat over medium until your cast iron is hot. If you have a thermometer, it should read 350 degrees. Then drop in sweet potato "cakes" in about 2-3 tablespoon batches. Flatten them with a spatula. Cook on each side for 5 minutes or until golden brown.
- 5. Once cooked, place on a plate with paper towels to drain the oil. Serve HOT!
- Need help? Watch the video above to see how it's done!
Linda @ The Fitty says
Sounds reminds me of latcakes, but quite possibly even better!
Jean says
I love how crispy the look!
Monica Bravo says
Yes! They are really crispy 😛
Dana says
These look great!!
Monica Bravo says
Thanks!
Geoff Gillen says
I finally tried these suckers tonight! I thought they looked great! My cooking skizilzzz are limited but they were relatively easy to make. It was a good first effort… at least, I’d have to believe so. :o/ Next time I’ll use a little less salt and consider making my patties a little thicker. I found that I needed another 1/4 cup of coconut oil for my second four patties in the skillet. The oil quickly either evaporated or was absorbed. I can definitely see making these as a side item if I ever have a dinner party. If only I can shape these orange/black patties as pumpkins and serve them around Oct 31. Thanks much!
Monica Bravo says
Thanks for sharing Geoff! Glad you liked them!
Jeanette says
This is an awesome recipe and I would highly recommend avoiding the microwave. It cooks in water or roast in the oven very quickly and you retain some of the benefits that the micro nucs.
Monica Bravo says
Glad it worked for you! Thanks Jeanette!
Janet Fazio says
Perfect for Sunday brunch! I hope mine turn out as amazing as yours look. Those photos look scrumptious.
Monica Bravo says
Thanks Janet! Hope they turn out good too! 🙂
Casey says
Sweet potato is one of my absolute favourite ingredients and I’m always looking for new ways to cook with it. Will definitely be trying these out. Thanks for sharing 🙂
Monica Bravo says
Awesome, happy to help! Thanks for commenting
Eva says
I’m planning to cook these later this week, but I have a couple of questions first. Just to be clear, am I suppose to only microwave one of the sweet potatoes? Why not all three? I don’t mean to be difficult and am genuinely curious as to the reason you would only microwave one. Thanks for any help!
Monica Bravo says
You only need to microwave/boil/cook one! The other three will be shredded (uncooked) and then will cook when you cook the patties in the skillet.
Kristy says
These look delicious. Do they freeze well? I was thinking of making them and freezing them for a quick side dish with breakfast.
Thanks
Monica Bravo says
I haven’t tried freezing them but I’m sure they would do well. That is a smart idea for breakfast with some eggs 🙂
Erin says
Do you think this would still work if I substituted the almond flour for coconut flour? I will eventually pick up almond flour, but right now I only have coconut flour on hand and thought I might be able to get away with what I already have on hand.
Monica Bravo says
Yes I think it will work fine for this recipe!
Rae says
Erin how did it go using coconut flour? I’m in the same situation as you.
Rae says
Hi Erin how did you go using coconut flour? I’m in the same situation as you.
Jennifer Fullerton says
Can you cook these ahead and freeze or refrigerate for the week? How do they hold up??
Monica Bravo says
They are not as good leftover. I think they are much better fresh. But if anyone has done this, please comment and let us know your experience.
John Downing says
This recipe looks amazing! I want to try it as a replacement for my “traditional” sweet potatos in my famous (among friends and family….)
Monica Bravo says
Yes good idea! I hope you like it.
Brittany says
How would you recommend cooking the sweet potato without a microwave?
Monica Bravo says
You can boil it or cook it in the oven on 450 until it is easy to puncture with a fork.
Libby says
This recipe looks awesome! I think someone might have stolen your photo though…I found this pin on pinterest but it leads to a spam website. https://www.pinterest.com/pin/6685099423831901/
Just wanted to let you know.
Monica Bravo says
Oh thanks so much Libby!!
Melissa says
I live in Cambodia (without a microwave, haha!) . . . but I have an oven. Would I just cook them partially before grating or what would you suggest? I can’t wait to try- we have sweet potatoes everywhere and I’ve tried to make hash browns but they fall apart. 🙂 Thanks!
Monica Bravo says
Hey Melissa! You can cook it in the oven until it is soft enough to mash. In an oven I’d wrap it up in aluminum foil, put it on 400 and check on it around 30-40 minutes.
Sue says
Have you tried baking these in the oven? I can see them as Arab appetizer with a dipping sauce. Sue
Sue says
My last comment was supposed to be as an appetizer not Arab appetizer. My iPad and I don’t always agree on the final sent message. Good for a laugh however. Thanks, Sue
Monica Bravo says
Yes! They are a perfect appetizer. I have paired them with the garlic aioli recipe I have. And yes haha autocorrect messes with me too… lol
Mallory says
I found this by searching for paleo sweet potato hash and I’m so thankful I did! This sounds amazing no I can’t wait to look alllll over your site! I’m on day 10 of Whole30 and this will help mix things up a bit 🙂
Monica Bravo says
Yay!! Good luck with that whole 30!! These are a great whole30 recipe! : )
tony dunne says
None of the comments come from people who have made these, only commenting that yours look good. I exactly followed the recipe – I am a competent cook – finding the finished article nothing like your pictures and decidely over floured and dry. Your proportions appear to be way out.
tony dunne says
Despite lengthy cooking and having to add considerable extra oil, the grated potato was still raw.
Monica Bravo says
I’m sorry that this recipe didn’t work for you. People have had great success with it. It’s one of my readers’ favorites.
heather says
I just made these and they were incredible! I do agree that more oil was needed in between the first and second batch but mine were cooked all the way through, and I followed the measurements of about 3 Tbsp. per patty, flattened with a spatula. This made a large batch so I am freezing the leftover patties raw in between sheets of wax paper for future breakfasts!
Thanks for the great recipe!
Monica Bravo says
Thanks for the feedback Heather!
Heather with WELLFITandFED says
This looks so good. Just looking for a great PALEO hash brown. And this is perfection. Great blog by the way. Beautiful layout. (I am a chiropractor PALEO blogger, so so,emcommonalities) xo. Thanks for posting.
Monica Bravo says
Thanks Heather, just checked out your blog and it’s great as well! Let me know if you like the hash browns 🙂
Linda says
Can you freeze this? 🙂
Monica Bravo says
I haven’t tried it yet! Anyone else tried it?
Claudia says
Can the almond flour be replaced with any other type of flour?,Im allergic to nuts so i would need to replace
Monica Bravo says
You could try it with coconut flour or tapioca flour! I haven’t tested it but I think it would work fine in this recipe.
Araceli says
I am allergic to eggs. What I can use in its place?
Monica Bravo says
I haven’t made this without eggs, I will have to look into it when I revisit making this recipe!
Victoria says
Monica, just made these and they tasted really good. Topped it with avocado and poached egg. The only thing is that it didn’t come out really crunchy. Do you or anyone else have tips on getting it crunchy? Maybe if I cooked them in the oven for 30-40min? Not sure…
Monica Bravo says
Hey Victoria! I think cooking in the oven that long would overcook them. I would just crank up the heat a bit, and before frying them in the coconut oil, you could actually pat the mixture with a towel to get some of the moisture out of the mixture. Does that make sense?
Victoria Andarcia says
Yes it does! I’ll try that! Thanks 🙂
plasterers bristol says
Sounds delcious. great recipe. Thanks for sharing.
Simon
Carolyn says
I just made these, added 2 tsp of horseradish. Yum, I shaped them by hand roughly 2-3 tbsp worth so they held together (didn’t squeeze too hard so all the egg and stuff came out!) yum, they were great. I’m going to try freezing some for breakfasts (bacon, eggs, spinach)
Monica Bravo says
That’s a great addition! Love that idea. Thanks Carolyn.
T Brew says
You are my hero! This is the only way I’ve ever gotten my kids to eat sweet potatoes. I like to doctor them up with ground red pepper and Parmesan (weight watchers trick). So good I didn’t eat any of the rest of my meal. I’ve never left a recipe review but I had to for this one! Thank you!
Monica Bravo says
Thank you thank you!! This just made my day. I am so glad you like the recipe! And great modifications haha, I must try that out.
georgie @ georgieeats says
What a simple but brilliant idea!! Thank you so much for the inspo! I have pinned the recipe so I can make it soon! x
Monica Bravo says
Glad you enjoyed it Georgie!!