Healthy Sweet Potato Hashbrown

Healthy Sweet Potato Hashbrown

Breakfast lovers! This is my go-to weekend brunch. This healthy sweet potato hashbrown recipe is quick and easy to make and is extremely delicious. Perfect for fueling a busy day ahead as it’s packed full of carbs and protein. Add some spinach, mushrooms or vine tomatoes on the side for some wholesome goodness.

Sweet potatoes are packed full of nutrients such as beta-carotene, potassium and fibre. They are also low in calories which makes them a good addition to a healthy diet, perfect if you’re trying to lose weight or if you’re wanting to make better food choices.

You’ll also get 4 grams of protein from this recipe and also 2 grams of fibre, which will keep you fuller for longer. Fibre also helps to support the heart and gastrointestinal health. Sweet potatoes which are a rich orange colour which indicates that they are high in vitamin A, in the form of beta-carotene. One medium sweet potato has 1096 micrograms of vitamin A, women require 700 micrograms daily and men 900, so this recipe will give you all the vitamin A that you need. Vitamin A is essential for vision, the immune system, and reproduction. It also helps the heart, lungs, kidneys, and other organs work properly.

This healthy sweet potato hashbrown recipe could not be any easier! Simply peel the sweet potatoes, grate them, and saute them. This is just a basic go-to recipe when you’re after a delicious breakfast but don’t want to spend a long time cooking in the morning. I simply ate mine with fried eggs on top, but you can create a full-on brunch too.

Time: 15 Minutes                   Servings: 4                   Calories: 125 per serving


  • 300g Sweet Potato,
  • 1tbsp Butter,
  • 2 Large Eggs,


  1. Peel (optional) and grate the sweet potatoes. In a mixing bowl, beat the eggs and add the potato. Season well, here you can also add any spices you wish, paprika works well too.
  2. In a large non-stick frying pan, melt the butter over medium heat. Once melted, place a handful of the potato mix into the pan and flatten, repeat until you have used up all of the mixture. Cook for 2-3 minutes on each side or until golden and crisp.
  3. Serve with eggs, spinach, tomatoes, mushrooms, avocado or whatever takes your fancy!

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