Hot Honey Sweet Potato Hash Browns 

Craving a savory and spicy-sweet twist on hash browns? These Hot Honey Sweet Potato Hash Browns are just what you need to kickstart your morning! They’re crispy on the outside, tender on the inside, and oven-baked, so you get that golden crunch without extra oil. With the natural sweetness of sweet potatoes, a drizzle of honey, and a touch of red pepper flakes, these bites are a deliciously unique addition to any meal. Plus, they’re both gluten-free and vegan!

New England Fall Inspiration Meets Nashville Spice

On a recent trip to New England, I was blown away by the fall colors and couldn’t resist stopping at Dunkin’ Donuts in Boston where I tried their hash browns. I was surprised by how well-seasoned they were, I didn’t expect this much flavor and crispiness at a fast food joint! Once home, I craved something similar but only had sweet potatoes on hand. Inspired by the fall flavors and a memory of trying hot honey during my bachelorette party in Nashville, I whipped up this spicy-sweet twist on hash browns—and it’s become a new favorite!

Ingredients you’ll need

• 1 large sweet potato, shredded (about 4 cups or 440 grams)
• 3 tablespoons olive oil
• 3 tablespoons honey
• 2 tsp garlic powder
• 2 tsp onion powder
• 4 tsp dried oregano
• 2 tsp salt and pepper
• 1 tsp red pepper flakes (adjust for spice level)
• 1 egg, beaten
• 3 tablespoons almond flour

---

Instructions for Sweet Potato Hash Browns

Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Prepare the Sweet Potato: Peel and shred the sweet potato using a box grater or mandoline for even pieces. Press out excess moisture with a paper towel for added crispiness.

Mix Ingredients: In a large bowl, combine the shredded sweet potato with olive oil, honey, garlic powder, onion powder, oregano, salt, pepper, and red pepper flakes. Add the beaten egg and almond flour, mixing until fully combined. This blend of seasonings and hot honey adds the perfect spicy-sweet flavor.

Shape the Hash Browns: Scoop about 2 tablespoons of the mixture to form small balls, then flatten them slightly with the back of a spoon. Arrange them on the prepared baking sheet.

Bake: Place the hash browns in the oven and bake for 35 minutes. Flip each hash brown and bake for an additional 25 minutes, or until golden brown and crispy.

Cool and Serve: Remove from the oven and let cool slightly. Serve warm and enjoy!

Tips for Crispy Sweet Potato Hash Browns

• Pressing out moisture before baking helps them turn out crispy.
• Store in an airtight container in the fridge and reheat in an oven or air fryer to keep their texture.

Serving Suggestions

These hot honey breakfast bites are versatile! Pair them with a breakfast bowl, like our Gluten-Free Cinnamon Rolls for a perfect brunch, or try them alongside savory mains like Maple Roasted Carrots for an extra hint of sweetness and spice.

Nutritional Benefits

These hash browns are packed with nutrients from sweet potatoes, which are high in vitamins A and C to support immunity. They’re also a fiber-rich, slow-digesting carb, keeping you fuller longer.

Storage and Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for maximum crispiness.

---

Recipe FAQs

Can I make this a vegan sweet potato hash recipe?
Yes! Simply replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). This will help bind the mixture while keeping it plant-based.

What’s the best way to make these gluten-free hash browns?
This recipe is naturally gluten-free thanks to almond flour, which adds lightness and a hint of nuttiness.

Can I use regular honey if I don’t have hot honey?
Absolutely! If you’d still like a kick, add a pinch more red pepper flakes.

This Hot Honey Sweet Potato Hash Browns recipe takes about an hour and yields 15-20 crispy bites, perfect for meal prep or to spice up your brunch. Enjoy these bites as a flavorful twist in your breakfast lineup!

Print