Sweet Potato Hash Browns (or Rösti) is a traditional Swiss and German side dish to go alongside just about any meal. This easy to prepare recipe is nutritious and satisfying.
Are you ready for some breakfast bliss, but Rösti style? Because these Sweet Potato Hash Browns are the kind of breakfast (or side!) that everyone reaches for at the table. They’re golden and crisp on the outside, tender and creamy on the inside, and have plenty of cozy, savory flavor wrapped up in a rustic, one-skillet package.
I’d say that these hash browns are as close to breakfast magic as you’ll get, but with a Swiss-German-inspired, sweet-potato twist. What can I say? I love switching things up!
I grew up on Saturday mornings filled with the sound of grating potatoes and the smell of crispy hash browns cooking away on the stove. That’s right, I’m super lucky!
But my version brings together sweet potatoes with a touch of onion and egg. I find the sweet potatoes stay juicy while the edges brown into crunchy perfection. And it’s all held together beautifully with just a tiny bit of egg and oil for a zero-fuss brekkie.
I love whipping these up to have with Instant Pot Soft Boiled Eggs and bacon for a diner-worthy start to the day. But you can also serve them sausage and sauerkraut for a cozy brunch twist, or just scoop them up with a fork on their own!
Trust me, you won’t be able to stop shoveling these in once you’ve started. Let’s discuss the simple ingredients for this sweet potato hash browns recipe!
Ingredients for Sweet Potato Hash Browns (Rösti)
Everything you need to make these delightful sweet potato rösti are right here. Nothing fancy, just pantry staples and fresh potatoes turning into the kind of breakfast side that always steals the show.
Sweet Potatoes: Shredded sweet potatoes are naturally creamy and hearty, I find they give these hash browns a satisfying texture and flavor. They’re also packed with beta-carotene, fiber, and vitamins. So, they’re a nutrient-rich way to start your day!
White Onion: Adds a gentle, savory flavor that perfectly balances the richness of the sweet potato.
Eggs: The glue that holds everything together without weighing it down (or going “eggy”!). They make the hash browns super light and tender with an awesome crunch.
Sea Salt: Salt and black pepper brings out all of those natural flavors.
Avocado Oil: This oil is smooth, neutral, and high-heat friendly. I find it helps the hash browns crisp up without overpowering their natural flavor.
Recipe Customizations
- Stir in a handful of finely shredded Parmesan or cheddar for extra richness.
- Add garlic powder, regular paprika, or smoked paprika to give the hash browns a flavor boost (with literally no effort!).
- Mix in fresh thyme or chopped rosemary for a herby kick.
- If you’re trying to up your veggie intake, fold in grated zucchini or carrot.
- Love heat? Add a pinch of cayenne or red pepper flakes to the mix!
How to Make Sweet Potato Rosti
Shred the sweet potatoes, and leave the peel on if you like a bit of extra crunch! Use a box grater or food processor to do this.
Finely chop the onion and set aside.
In a mixing bowl, lightly beat the eggs, then stir in the shredded sweet potatoes, chopped onion, and salt until everything is well combined.
Heat avocado oil in a large skillet over medium heat.
Form the mixture into patties (about 3 to 4 per batch) and gently place them in the skillet.
Cook until the bottoms are golden brown and crisp. Then, carefully flip and cook the other side until it’s also golden and the centers feel set.
Remove your sweet potato rosti from the skillet and serve hot, on their own, with sour cream, green onions, or with eggs on top of the rosti! Anything goes.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Helpful Tips
- Give the shredded sweet potatoes a good squeeze to remove any excess moisture. This helps the hash browns firm up and crisp.
- I always form 3 to 4 personal-sized patties so they cook evenly and are easy to flip.
- Use a non-stick or cast iron skillet to get that perfectly crispy exterior.
- I suggest serving these hash browns immediately. You can reheat them, but I think they’re best fresh out of the pan.
These sweet potato rösti are simple, cozy, and utterly satisfying. They’ve become my go-to breakfast side dish to have with just about anything!
Love these? Here are a few more breakfast-style dishes you’ll want to try!
More Breakfast Recipes
- Roasted Veggie and Avocado Breakfast Burritos
- No-Bake Breakfast Cookies
- Apple Oatmeal Breakfast Cake
- Butternut Squash & Bacon Breakfast Casserole
- Sweet Potato Porridge Breakfast Bowls
Enjoy!
Sweet Potato Rösti (hash browns)
Ingredients
- 4 small sweet potatoes finely shredded with the peel on, or yams
- ½ white onion finely chopped
- 2 eggs
- ½ tsp salt
- 2 Tbsp avocado oil
Instructions
- Shred the sweet potatoes using a box grater or roughly chop the sweet potato and onion, put it all in a food processor and pulse until shredded finely.
- Lightly beat the egg in a large mixing bowl, add the rest of the ingredients and stir to combine. Heat grapessed oil in a large cast iron skillet or pan over medium heat.
- Form personal-sized sweet potato patties with your hands and place three at a time in the skillet.
- Cook for 3 to 5 minutes on one side, repeat for the other side, then flip back to the original side and cover, cooking an additional minute or two. Repeat for the other side as well.
I was looking for a rösti recipe which involved sweet potato and eggs and that’s how I came across your post. This is a really nice and simple recipe. I tried it out (combined it with courgette and green pea) and it turned out very yummy.
You will find my recipe here: http://kookycookyng.com/2014/03/07/sweet-potato-courgette-green-pea-rostilatkepotato-pancake/
Hello- is there any substitutions for the egg since my little one is allergic? Could Ener-G work, or flax or would they be too strange? Thank you- Chelsea
Hi Chelsea, thanks so much for your interest in the recipe! Unfortunately, I have never worked with egg substitute and have had several readers express interest in using it due to allergies…I’m feeling like I need to do some experimenting so that the egg averse can enjoy too! I imagine an egg substitute would work as long as it works as a binding agent, as that’s the only reason for it in this recipe (to hold the shredded sweet potato together). Let me know if you try it and how much you use if you do! Thanks for stopping by and I’ll keep you posted if I remake the recipe using an egg substitute 🙂