Say hello to your new morning obsession: Cinnamon Sweet Potato Hash Browns. Crispy on the outside, tender and mellow on the inside, and swirled with just the right amount of cinnamon, these hash browns are the perfect marriage of comfort and flavor. Whether you’re craving something cozy for Sunday brunch or looking to switch up your weekday breakfast routine, this dish never disappoints—it’s sunshine on a plate, one that’ll have everyone asking for seconds!

Cinnamon Sweet Potato Hash Browns Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how just a handful of kitchen staples come together to create such a spectacular flavor experience. Each ingredient in Cinnamon Sweet Potato Hash Browns has a distinct role, from the earthy sweetness of the potatoes to the warm spice of cinnamon. Here’s what you’ll need, and why you absolutely want it in the mix:

Sweet potatoes: Their natural sweetness and vibrant color make a gorgeous foundation; always peel and grate fresh for best results.
Finely chopped onion: Adds a subtle savory kick and delicate crunch that balances the sweet potatoes.
Large egg: Acts as the binder, ensuring the hash browns hold together while cooking.
All-purpose flour: Helps crisp up the edges and gives structure—gluten-free friends can use almond or oat flour without missing a beat.
Ground cinnamon: The secret to that warm, cozy flavor that makes this hash brown recipe stand out.
Salt: Brings all the flavors together and enhances sweetness without overpowering.
Black pepper: Gives a gentle, peppery finish for perfect depth.
Olive oil or butter: Adds richness and ensures a perfectly crisp, golden exterior—choose one for flavor, or both for extra deliciousness!

How to Make Cinnamon Sweet Potato Hash Browns

Step 1: Prep the Sweet Potatoes

Start by peeling your sweet potatoes and grating them fresh—the finer the grate, the crispier your hash browns will be. Once grated, wrap them in a clean kitchen towel and squeeze out all the excess moisture you can. This step is absolutely essential for that signature crispiness; wet potatoes lead to soggier results, so don’t hold back!

Step 2: Mix Up the Batter

In a large mixing bowl, combine the grated sweet potatoes, chopped onion, egg, flour, cinnamon, salt, and pepper. Stir everything together until every strand of potato is beautifully coated. The mixture will look speckled and fragrant—the cinnamon should instantly make your kitchen smell incredible!

Step 3: Heat the Skillet

Place a large skillet on medium heat and add your olive oil or butter. Give it a minute to get nice and hot; you want a gentle sizzle when the hash brown mixture hits the pan. Proper preheating ensures each hash brown forms a crisp, golden crust right from the start.

Step 4: Shape and Fry the Hash Browns

Scoop about 1/4 cup of the mixture per hash brown directly into the skillet, flattening it gently with the back of a spatula. Avoid overcrowding, which helps each one color evenly and preserves crisp edges. Cook for 3 to 4 minutes per side—look for that deep golden-brown color and irresistible aroma.

Step 5: Drain and Serve

Transfer each crispy gem to a plate lined with paper towels to drain off excess oil. Serve your Cinnamon Sweet Potato Hash Browns while they’re piping hot—they’re at their best when perfectly golden outside and soft within.

How to Serve Cinnamon Sweet Potato Hash Browns

Garnishes

Top your hash browns with a sprinkle of fresh herbs like parsley or chives for a pop of color and extra flavor. If you’re feeling decadent, a dollop of creamy Greek yogurt or a quick swirl of maple syrup brings out the cinnamon notes so beautifully.

Side Dishes

Pair Cinnamon Sweet Potato Hash Browns with sunny-side-up eggs and crisp bacon for a complete breakfast plate, or add a fresh fruit salad for something a bit lighter. For a vegetarian spread, sautéed greens and avocado slices complement every bite.

Creative Ways to Present

Get playful with your plating: try stacking the hash browns with layers of smoked salmon and red onion for a sophisticated brunch twist, or serve them slider-style with a fried egg on top. You can even make mini hash browns for a fun, crowd-pleasing appetizer.

Make Ahead and Storage

Storing Leftovers

Cool leftover Cinnamon Sweet Potato Hash Browns completely before transferring them to an airtight container. They’ll stay fresh and tasty in the refrigerator for up to 3 days, making them a perfect meal-prep option for busy mornings.

Freezing

To freeze, arrange the hash browns in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. They keep beautifully for up to 2 months—just remember to label and date for easy reference!

Reheating

Reheat straight from the fridge or freezer: pop them in a hot oven (around 375°F) until warmed through and crispy again, or use a skillet over medium heat. Avoid the microwave for best texture; oven or skillet will preserve that golden crunch you worked so hard for.

FAQs

Can I make Cinnamon Sweet Potato Hash Browns ahead of time?

Absolutely! You can grate the sweet potatoes and mix the batter a few hours in advance. Cooked hash browns also reheat well, so feel free to prep and fry them the night before and crisp them up in the oven just before serving.

What can I use instead of all-purpose flour for a gluten-free version?

Oat flour or almond flour are stellar substitutes that keep these hash browns crisp and delicious. Both options work beautifully and provide a subtle nutty flavor that pairs with the sweet potatoes and cinnamon.

Why do I need to squeeze out the moisture from the sweet potatoes?

Removing excess water ensures your hash browns get satisfyingly crispy, not limp or soggy. Sweet potatoes contain quite a bit of water, so take your time squeezing for best results.

What’s the best oil or fat to use for frying?

Both olive oil and butter work wonders—olive oil gives you a lighter, slightly fruitier crisp, while butter brings depth and rich flavor. For the ultimate treat, a mix of both balances flavor and texture.

Can I add other spices or ingredients?

Definitely! A pinch of nutmeg offers extra warmth, or try a little smoked paprika for a savory kick. Diced bell peppers or shredded carrots add even more color and sweetness, making the recipe easy to customize.

Final Thoughts

I can’t recommend these Cinnamon Sweet Potato Hash Browns enough—they’re comforting, utterly delicious, and so easy to make your own. If you’re looking to brighten up breakfast or feed a weekend crowd, give these a try and watch how fast they disappear. Happy cooking!

Cinnamon Sweet Potato Hash Browns Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 28 reviews

Author: Emma
Total Time: 25 minutes
Yield: 4 servings (about 8 hash browns) 1x
Diet: Vegetarian

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Description

Enjoy a delightful twist on classic hash browns with these Cinnamon Sweet Potato Hash Browns. These crispy, flavorful hash browns make a perfect breakfast or side dish.

Ingredients

Scale

Sweet Potato Hash Browns:

2 large sweet potatoes, peeled and grated
1/4 cup finely chopped onion
1 large egg
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil or butter for frying

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Instructions

Prepare the Sweet Potatoes: Place the grated sweet potatoes in a clean kitchen towel and squeeze out excess moisture.
Mix Ingredients: In a large bowl, combine the grated sweet potatoes, chopped onion, egg, flour, cinnamon, salt, and pepper. Mix until well combined.
Cook the Hash Browns: Heat the olive oil or butter in a large skillet over medium heat. Scoop about 1/4 cup of the mixture per hash brown into the skillet and flatten with a spatula. Cook for 3 to 4 minutes per side until golden brown and crispy.
Serve: Transfer to a paper towel-lined plate to drain excess oil. Serve warm.