How to Make Sweet Potato Hash Browns
Shredded hash browns are a great addition to so many recipes. These homemade sweet potato hash browns is even better! With just one ingredient (whole sweet potatoes) and a few tools, you will turn a normal potato into a delicious breakfast side or the center star of any casserole or bake.
How to Use Homemade Hash Browns
Homemade sweet potato hash browns can be used in the same applications that you would use store bought hash browns! I’d say the most common use would be prepared as a side to almost any breakfast. They are also excellent to include a breakfast casserole, in breakfast bowls or in freezer breakfast burritos!
No matter how you use them, these hash browns are great for bulking up any meal to either serve more people or for adding more nutrients.
The Kind of Sweet Potato To Use
My favorite potatoes are the classic Jewel (or Beauregard) sweet potatoes. However, if you have any other variety, they are likely to work just as well. The potatoes that you choose for your breakfast will greatly depend on which potato you and your family like to eat regularly. Feel free to use whatever kind of potato you have on hand.
Looking for more homemade breakfast inspiration? you might also enjoy this Dutch Baby Pancake or this Maple Breakfast Sausage Made With Ground beef!
Seasonings for Homemade Sweet Potato Hash Browns
If you are making these hash browns to include in a casserole or with other very flavorful options, you may not need a lot of seasoning. However, if you want to highlight the sweet potato flavor, you can never go wrong with using a good quality sea salt.
Preparing Bulk Shredded Sweet Potato Hash Browns
If you find yourself often reaching for shredded hash browns but don’t want to always shred fresh sweet potatoes, these are a great option to prepare in bulk and place in your freezer for later.
When preparing these potatoes for the freezer and later use, be sure to properly follow the freezing instructions included in the recipe instructions.
Freezing Homemade Sweet Potato Hash Browns
If you are preparing these potatoes for use at a later time, there are a few steps you should take to ensure you have the best possible product in the freezer. These few steps will also make sure that your potatoes turn out fantastic when you take them out of the freezer and cook them!
Blanching Shredded Potatoes
The most important step in preparing potatoes for the freezer is to blanch them. If you do not blanch your potatoes, your beautifully shredded potatoes will quickly turn black and grey in the freezer. This color change occurs because of the oxidation process that happens when potatoes are exposed to air and freezing temperatures.
When you blanch your potatoes in boiling water, this enzymatic process is virtually stopped. As a result, the potatoes will maintain a beautiful bright color for MUCH longer.
To properly stop this enzymatic process, let the shredded potatoes boil for 1-2 minutes. After boiling, immediately transfer the shreds to an ice bath or a bowl with cold running water.
Flash Freezing
Flash freezing is a process where an item is evenly spread on a rimmed baking sheet that is lined with parchment or silicone mat. That baking sheet is then placed in the freezer for 30 minutes to an hour or until the item is mostly frozen.
Flash freezing breakfast potatoes allows you to store your sweet potato hash browns in a larger freezer bag without them forming into a VERY large clump. If you flash freeze, you can easily take out your desired amount from a larger bag without the need to thaw the whole kit and kaboodle.
Ingredients and tools
1-2 medium – large sweet potatoes
4-6 cups water
Vegetable peeler
Cheese grater
Medium bowl
Medium stockpot
Fine mesh strainer
Towels
Rimmed baking sheet
Parchment paper
Directions
Add water to a medium stockpot and set on a medium heat until boiling.
While the water is heating, peel the sweet potatoes (if desired) and shred them with a large cheese grater.
Add all shredded potatoes to the boiling water.
When the water returns to a boil, boil the shredded potatoes for 1-2 minutes.
After 2 minutes, strain the potatoes from the boiling water and run cold water over the shredded potatoes. This will stop the cooking process.
Once the potatoes are cool to the touch, spread the shredded potatoes onto a towel in a single layer. Use another towel to gently press on the shredded potatoes to remove excess moisture. Be careful not to press too hard or the potatoes might just turn to mush!
If you’re using these hash browns the same day, you can use them immediately. When you’re preparing these to use them in a day or two, you can store these hash browns in an airtight container in the fridge.
If storing in the freezer for later use, transfer shredded potatoes to a parchment lined rimmed baking sheet. Make sure to align all shreds in a single layer.
Place the potato filled baking sheet in the freezer for 30-40 minutes to flash freeze.
After 30-40 minutes, your potatoes should be frozen enough to be broken apart. Place these pieces in a larger storage container like a plastic bag or glass storage container.
Homemade Shredded Hash Browns FAQ:
How to Use Homemade Hash Browns
Homemade Hash Browns can be used in the same applications that you would use store bought hash browns! I’d say the most common use would be prepared as a side to almost any breakfast. They are also excellent to include a breakfast casserole, in breakfast bowls or in freezer breakfast burritos!
No matter how you use them, these hash browns are great for bulking up any meal to either serve more people or for adding more nutrients.
What Kind of Potato To Use for Hash Browns?
My favorite potatoes are the classic Jewel (or Beauregard) sweet potatoes. However, if you have any other variety, they are likely to work just as well. The potatoes that you choose for your breakfast will greatly depend on which potato you and your family like to eat regularly. Feel free to use whatever kind of potato you have on hand.
What Seasonings Should Be Used for Homemade Hash Browns?
If you are making these hash browns to include in a casserole or with other very flavorful options, you may not need a lot of seasoning. However, if you want to highlight the sweet potato flavor, you can never go wrong with using a good quality sea salt.
Can I Prepare Bulk Shredded Hash Browns?
Yes! If you find yourself often reaching for shredded sweet potato hash browns but don’t want to always shred fresh potatoes, these are a great option to prepare in bulk and place in your freezer for later.
When preparing these potatoes for the freezer and later use, be sure to properly follow the freezing instructions included in the recipe instructions.
How Do I Make Homemade Hash Browns That I Can Freeze?
If you are preparing these potatoes for use at a later time, there are a few steps you should take to ensure you have the best possible product in the freezer. These few steps will also make sure that your potatoes turn out fantastic when you take them out of the freezer and cook them!
Blanching Shredded Sweet Potatoes
The most important step in preparing potatoes for the freezer is to blanch them. If you do not blanch your potatoes, your beautifully shredded potatoes will quickly turn black and grey in the freezer. This color change in the freezer occurs because of the oxidation process that happens when a potato is exposed to air and freezing temperatures.
When you blanch your potatoes in boiling water, this enzymatic process is virtually stopped and your potatoes will maintain a beautiful bright color for MUCH longer.
To properly stop this enzymatic process, let the shredded potatoes boil for 1-2 minutes and then immediately transfer to an ice bath or a bowl with cold running water.
Flash Freezing
Flash freezing is a process where your chosen item is evenly spread on a rimmed baking sheet that is lined with parchment or silicone mat. That baking sheet is then placed in the freezer for 1-4 hours or until the item is mostly frozen.
Flash freezing breakfast potatoes allows you to store your hash browns in a larger freezer bag without them forming into a VERY large clump. If you flash freeze, you can easily take out your desired amount from a larger bag without the need to thaw the whole kit and kaboodle.
Did you try this? Share your creations in the comments or by tagging @MissysHomestead on Instagram.
Sweet Potato Hash Browns
Equipment
- Vegetable peeler
- Cheese grater
- Medium Bowl
- Medium stockpot
- Fine mesh strainer
- Towels
- Rimmed baking sheet
- Parchment paper
Ingredients
- 1-2 medium – large sweet potatoes
- 4-6 cups water
Instructions
- Add water to a medium stockpot and set on a medium heat until boiling.
- While the water is heating, peel the sweet potatoes (if desired) and shred them with a large cheese grater.
- Add all shredded potatoes to the boiling water.
- When the water returns to a boil, boil the shredded potatoes for 1-2 minutes.
- After 2 minutes, strain the potatoes from the boiling water and run cold water over the shredded potatoes. This will stop the cooking process.
- Once the potatoes are cool to the touch, spread the shredded potatoes onto a towel in a single layer. Use another towel to gently press on the shredded potatoes to remove excess moisture. Be careful not to press too hard or the potatoes might just turn to mush!
- If you’re using these hash browns the same day, you can use them immediately. When you’re preparing these to use them in a day or two, you can store these hash browns in an airtight container in the fridge.
- If storing in the freezer for later use, transfer shredded potatoes to a parchment lined rimmed baking sheet. Make sure to align all shreds in a single layer.
- Place the potato filled baking sheet in the freezer for 30-40 minutes to flash freeze.
- After 30-40 minutes, your potatoes should be frozen enough to be broken apart. Place these pieces in a larger storage container like a plastic bag or glass storage container.
