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Homemade Potato and Sweet Potato Hash-browns

Homemade Potato and Sweet Potato Hash-browns

This easy recipe will for sure make you ditch the store-bought frozen hash browns, because there is no comparison with the homemade version.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium


2 tablespoons olive oil
4 ounce potatoes
peeled, cut into 1/2-inch cubes, 1 medium one
4 ounce sweet potatoes, or yams
peeled or scrubbed, cut into 1/2-inch cubes, 1 medium one
2 cloves garlic
finely chopped, optional
1 teaspoon paprika
1 x salt and black pepper
to taste


Heat the olive oil a large (12-inch) nonstick skillet over medium high heat until hot.

Swirl the oil to coat the pan evenly.

Add the potato and sweet potato cubes into the hot pan, and arrange them into a single layer.

Cover and cook for about 5 minutes. You might need to reduce the heat to medium if it gets too hot.

Stir and continue to cook another 5 minutes or longer with the lid on until the potatoes are fork tender and nicely browned.

Remove the lid, and reduce the heat to medium low or low.

Add the garlic and paprika, stirring to coat evenly, and keep cooking for another 3 to 5 minutes until crispy.

Remove from the heat and season to taste with salt and black pepper.

Serve warm.


* not incl. in nutrient facts


almost 4 years

This is my go-to recipe when it comes to hash browns. So easy to put together, and it tastes delicious. Goes well with omelette, frittata or any savoury breakfasts.

Next time you too, ditch the frozen ones and make fresh hash browns from the scratch.

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Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 19063% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 21mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 10%
Sugars g
Protein 4g
Vitamin A 203% Vitamin C 24%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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