These sweet potato hash browns are perfect for breakfast or dinner. They are so tasty and versatile you can enjoy them a variety of ways. Serve with eggs for a quick breakfast recipe, or enjoy for dinner with your favorite protein. What’s great, is that this sweet potato hash brown recipe can be made in under 30 minutes too.

Plant Based Sweet Potato Hash Browns – Healthyish Foods

About this recipe

For this recipe, I used white and purple sweet potatoes. White sweet potatoes can transition between savory and sweet dishes very easily. While orange sweet potatoes are mostly sweet. Purple sweet potatoes can take longer to cook than orange, but offer a great mild flavor.

When prepping the brussel sprouts, be sure to wash and dry them first. Next, you will cut off the base and slice them into evenly sized pieces. You want both the potatoes and brussel sprouts to be roughly the same size. This way you get a little bit of everything in each bite.

If you decide to make these hash browns for dinner, you can serve them with a piece of grilled salmon or chicken. For a vegan option, try these hash browns with crispy tofu or tempeh. If you use vegan butter, this recipe is completely vegan too. These hash browns make for a great meal prep item to have on-hand through the week.

Plant Based Sweet Potato Hash Browns – Healthyish Foods

Storage

Store any leftover hash browns in an airtight container in the refrigerator for three to four days. To reheat, simply microwave until the potatoes and brussel sprouts are heated through. Looking for more potato recipes? Try my crispy hash browns or my one pan crispy potatoes. Both are delicious and almost addicting.

Plant Based Sweet Potato Hash Browns – Healthyish Foods
Plant Based Sweet Potato Hash Browns – Healthyish Foods

Sweet Potato Hash Browns

These sweet potato hash browns are perfect for breakfast or dinner. They are so tasty and versatile you can enjoy them a variety of ways.
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Ingredients

  • 2 tablespoons butter, Earth Balance
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup white onion, diced
  • 2 medium sweet potatoes, peeled and diced
  • 1 cup brussel sprouts, shaved into thin slices
  • salt and pepper

Optional Proteins:

  • crispy tofu
  • plant based sausage
  • poached eggs
  • seared salmon

Equipment

  • saute pan

Instructions 

  • Grab a large sauté pan and add the butter, olive oil and minced garlic.
  • Once the garlic is fragrant and beginning to brown, add the onions.
  • Once the onions are translucent, add the diced sweet potatoes to the pan, season with salt and pepper.
  • Next, add the sliced brussel sprouts.
  • Cook until the hash has a nice light brown sear and the vegetables are fork tender.
  • Serve and enjoy!

Nutrition

Serving: 1serving, Calories: 237kcal, Carbohydrates: 29g, Protein: 3g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 120mg, Potassium: 533mg, Fiber: 5g, Sugar: 7g, Vitamin A: 16373IU, Vitamin C: 25mg, Calcium: 57mg, Iron: 1mg