Breakfast Sweet Potato Hash Cakes

There are certain smells that instantly define a weekend morning, and for the longest time in our house, it was the simple scent of coffee and toast. It was comfortable, but it wasn’t exciting. I was on a perpetual quest for a breakfast that felt like a treat but didn’t leave us feeling sluggish an hour later. I wanted something wholesome, packed with flavor, and versatile enough for a lazy Sunday brunch or a busy weekday. That’s when I stumbled upon the magic of sweet potatoes for breakfast. After a few trials—some too mushy, others too bland—I finally perfected this recipe for Breakfast Sweet Potato Hash Cakes. The first time I made them, the entire house filled with an irresistible aroma of sweet, earthy potato mingling with smoky paprika and warm spices. When I served them, golden-brown with perfectly crisp edges and a tender, creamy center, my family was silent for the first few minutes, which is the highest compliment you can get. Now, these hash cakes are our new weekend tradition. They are the perfect canvas for a runny-yolked egg, a dollop of creamy avocado, or even a drizzle of maple syrup for a sweet and savory kick. They feel indulgent and special, yet they’re secretly packed with nutrients, making them a breakfast I feel genuinely good about serving.

Ingredients

• 2 large Sweet Potatoes (about 2 lbs or 900g), peeled and coarsely grated. These are the star of the show, providing natural sweetness, vibrant color, and a wealth of nutrients.
• 1 small Yellow Onion, finely chopped. This adds a foundational savory, aromatic flavor that balances the sweetness of the potatoes.
• 1 Red Bell Pepper, finely chopped. This provides a gentle sweetness, a pop of color, and a pleasant textural contrast.
• 2 cloves Garlic, minced. For that essential pungent, savory depth that elevates any dish.
• 2 large Eggs, lightly beaten. These act as the primary binder, holding the hash cakes together while adding protein.
• 1/4 cup All-Purpose Flour (or gluten-free all-purpose blend). This works with the egg to absorb excess moisture and ensure the cakes don’t fall apart.
• 1 tsp Smoked Paprika. This is a key ingredient for a subtle, smoky flavor that pairs beautifully with sweet potato.
• 1/2 tsp Ground Cumin. Adds a warm, earthy note that complements the other spices.
• 1/2 tsp Cinnamon. A secret weapon that enhances the natural sweetness of the potato and adds a comforting warmth.
• 1/2 tsp Salt, or to taste. Essential for bringing out all the other flavors.
• 1/4 tsp Black Pepper, freshly ground. For a touch of gentle heat.
• 3 tbsp Olive Oil or Avocado Oil, divided. For pan-frying the cakes to a perfect golden-brown crispiness.

Instructions

1. Prepare the Sweet Potatoes: The most crucial step for crispy hash cakes is removing excess moisture. Place the grated sweet potatoes in the center of a clean kitchen towel or several layers of paper towels. Wrap them up and squeeze firmly over the sink. You’ll be surprised how much liquid comes out. Squeeze until the shreds feel significantly drier. Transfer the dried sweet potato shreds to a large mixing bowl.
2. Combine the Vegetables: To the bowl with the sweet potatoes, add the finely chopped yellow onion, finely chopped red bell pepper, and minced garlic. Use your hands or a large spoon to toss everything together until the vegetables are evenly distributed throughout the sweet potato shreds.
3. Add Binders and Spices: In a separate small bowl, lightly beat the two eggs. Pour the beaten eggs over the sweet potato mixture. Sprinkle the all-purpose flour, smoked paprika, ground cumin, cinnamon, salt, and black pepper over the top.
4. Mix Thoroughly: Using your hands is the best method here. Gently mix and knead all the ingredients together until they are completely combined. The mixture should feel moist but not watery, and it should hold its shape when you squeeze a handful.
5. Form the Hash Cakes: Scoop out about 1/3 cup of the mixture for each cake. Roll it into a ball with your hands, then gently flatten it into a patty about 1/2-inch thick and 3 inches in diameter. Place the formed patties on a baking sheet lined with parchment paper. This recipe should yield about 10-12 hash cakes.
6. Cook the Cakes: Heat about 1.5 tablespoons of olive oil in a large non-stick skillet or cast-iron pan over medium heat. The oil is ready when a small piece of the mixture sizzles upon contact. Carefully place 4-5 patties in the pan, ensuring you don’t overcrowd it.
7. Pan-Fry to Perfection: Cook the hash cakes for 4-6 minutes on the first side, undisturbed. This allows a beautiful, golden-brown crust to form. Flip the cakes carefully with a thin spatula and cook for another 4-6 minutes on the other side, until cooked through and crispy.
8. Drain and Serve: Transfer the cooked hash cakes to a wire rack or a plate lined with paper towels to drain any excess oil. Add the remaining oil to the skillet and repeat the cooking process with the remaining patties. Serve immediately while warm and crispy.

Nutrition Facts

• Servings: 5 (2 hash cakes per serving)
• Calories per serving: Approximately 280 kcal
• Vitamin A: Sweet potatoes are an excellent source of beta-carotene, which the body converts to Vitamin A. This vitamin is crucial for vision, immune function, and skin health.
• Fiber: This recipe is rich in dietary fiber from the sweet potatoes and vegetables, which aids in digestion, promotes a feeling of fullness, and helps regulate blood sugar levels.
• Complex Carbohydrates: The sweet potatoes provide a steady release of energy from complex carbs, making this a perfect breakfast to fuel your morning without a subsequent crash.
• Protein: With about 8 grams of protein per serving from the eggs and vegetables, these hash cakes contribute to muscle maintenance and satiety.
• Antioxidants: The combination of colorful vegetables and spices like paprika and cumin provides a variety of antioxidants, which help combat cellular damage in the body.

Preparation Time

• Total Time: 40 minutes
• Prep Time: 20 minutes (This includes peeling, grating, and mixing)
• Cook Time: 20 minutes (This accounts for cooking in two batches)

How to Serve

These Breakfast Sweet Potato Hash Cakes are incredibly versatile. You can dress them up for a fancy brunch or keep them simple for a quick meal. Here are some of our favorite ways to serve them:

The Classic Brunch Plate

• Top two hash cakes with a perfectly fried or poached egg with a runny yolk.
• Serve alongside crispy bacon or savory sausage links.
• Add a few slices of fresh avocado, sprinkled with a little salt and chili flakes.
• A side of sautéed spinach or kale completes this restaurant-worthy plate.

The Healthy & Light Option

• Serve the hash cakes on a bed of fresh arugula or mixed greens, dressed with a simple lemon vinaigrette.
• Top with a dollop of plain Greek yogurt or sour cream for a creamy, tangy contrast.
• Garnish with fresh herbs like chives, cilantro, or parsley for a burst of freshness.
• For a plant-based version, use a dairy-free yogurt and a sprinkle of nutritional yeast.

The Sweet & Savory Delight

• Embrace the sweet side of the potatoes by drizzling the hash cakes with a small amount of pure maple syrup.
• Serve with a side of fresh fruit, like berries or sliced apples.
• A dollop of apple butter or a sprinkle of toasted pecans can take this combination to the next level.

The On-the-Go Breakfast

• Create a breakfast sandwich by placing one hash cake in a toasted English muffin or between two slices of whole-wheat bread.
• Add a slice of cheese (cheddar or provolone works well) and a cooked egg patty.
• Wrap it in foil for a delicious and portable breakfast that’s perfect for busy mornings.

Additional Tips

1. The Squeeze is Non-Negotiable: I cannot stress this enough: squeezing the moisture out of the grated sweet potato is the single most important step for achieving crispy, well-formed cakes. If you skip this, you’ll likely end up with mushy, fragile patties that are difficult to flip. Use a cheesecloth or a sturdy, clean tea towel for the best results.
2. Master the Meal Prep: You can do most of the work ahead of time. Grate the potatoes and chop the vegetables the night before. To prevent the sweet potatoes from browning, store the grated shreds submerged in a bowl of cold water in the refrigerator. When you’re ready to cook, just drain them thoroughly and proceed with the squeezing step. You can also mix the entire uncooked hash mixture and store it in an airtight container in the fridge for up to 2 days.
3. Freeze for Future Feasts: These hash cakes freeze beautifully. Cook the entire batch as directed and let them cool completely on a wire rack. Place the cooled cakes on a baking sheet in a single layer and freeze until solid (about 1-2 hours). Once frozen, transfer them to a zip-top freezer bag or airtight container. They will last for up to 3 months. Reheat in the oven, toaster oven, or air fryer for the best crispy texture.
4. Customize Your Spices: This recipe is a fantastic base for experimentation. Don’t be afraid to play with the spice profile. Try adding a pinch of nutmeg for more warmth, a dash of cayenne pepper for a spicy kick, or some dried herbs like rosemary or thyme for a more savory, earthy flavor.
5. Boost the Protein: To make this a more protein-heavy meal, you can mix in 1/2 cup of cooked, crumbled breakfast sausage, chorizo, or plant-based crumble directly into the hash mixture before forming the patties. This adds extra flavor and makes the cakes even more substantial.
6. The Secret to Extra Crispy Edges: For an even crispier exterior, you can add a tablespoon of cornstarch to the mixture along with the flour. Cornstarch helps to absorb extra moisture and creates a brittle, crunchy crust when fried. Also, ensure your pan is properly preheated before adding the cakes.
7. Cooking Method Alternatives: While pan-frying yields the classic result, you can also cook these in an air fryer or oven.
   • Air Fryer: Preheat to 375°F (190°C). Spray the basket and the tops of the cakes with cooking spray. Cook for 10-12 minutes, flipping halfway through, until golden and crisp.
   • Oven: Preheat to 400°F (200°C). Place the patties on a parchment-lined baking sheet and bake for 15 minutes. Flip, then bake for another 10-15 minutes until firm and golden. Note that oven-baking produces a slightly drier, less “fried” texture.
8. Size Matters: While the recipe calls for 1/3 cup patties, you can make them any size you like. Try making smaller, two-bite-sized “tots” for a fun appetizer or side dish, or create one giant hash cake in the pan and cut it into wedges for serving. Just remember to adjust the cooking time accordingly—smaller cakes will cook faster.

Frequently Asked Questions (FAQ)

1. Why are my sweet potato hash cakes falling apart in the pan?
This is the most common issue and it usually stems from one of two things: excess moisture or not enough binder. First, ensure you have squeezed as much liquid as physically possible from the grated sweet potatoes. Any remaining water will turn to steam and break the patties apart. Second, make sure your binder ratio is correct. The egg and flour are essential for holding everything together. If the mixture still feels too wet or loose after mixing, try adding another tablespoon of flour until it holds its shape when pressed. Finally, be patient when cooking! Don’t try to flip them too early; let a solid crust form on the bottom first, which will give the cake structure.

2. Can I use regular potatoes instead of sweet potatoes?
Absolutely! You can substitute Russet or Yukon Gold potatoes for a more traditional savory hash brown patty. The process is identical, especially the crucial step of squeezing out the moisture. Russet potatoes contain more starch and will yield a very crispy result. The flavor profile will be different, so you might want to adjust the spices, perhaps omitting the cinnamon and adding herbs like rosemary or chives.

3. Are these breakfast sweet potato hash cakes gluten-free?
As written, the recipe uses all-purpose flour, so it is not gluten-free. However, it’s incredibly easy to make them gluten-free! Simply substitute the all-purpose flour with your favorite gluten-free all-purpose baking blend. Almond flour or oat flour can also work well, though they may slightly alter the final texture. Always ensure your spices and other ingredients are certified gluten-free if you have a severe intolerance or celiac disease.

4. How can I make this recipe vegan?
This recipe can easily be adapted for a vegan diet. The only non-vegan ingredient is the eggs. To replace them, you can use a “flax egg.” For this recipe, mix 2 tablespoons of ground flaxseed with 5 tablespoons of water. Let it sit for 5-10 minutes until it becomes gelatinous, then add it to the mixture in place of the eggs. It works perfectly as a binder.

5. What is the best way to store and reheat leftovers?
Store leftover cooked hash cakes in an airtight container in the refrigerator for up to 4 days. While you can reheat them in the microwave, they will lose their crispiness. For the best results, reheat them in a dry skillet over medium heat, in a toaster oven, or in an air fryer at 375°F (190°C) for 3-5 minutes, until heated through and crispy again.

6. Can I use pre-shredded sweet potatoes from the store to save time?
You can, but with a word of caution. Packaged shredded sweet potatoes are often much drier and thicker than freshly grated ones. This can sometimes result in a tougher, drier hash cake. If you use them, you may not need to squeeze out as much moisture (or any at all). You might also find you need a little extra moisture, like an extra splash of beaten egg, to help the mixture come together.

7. What is the best type of oil for frying these hash cakes?
You want a neutral oil with a relatively high smoke point. Avocado oil is an excellent, healthy choice. Light olive oil (not extra-virgin, which has a lower smoke point) also works well. Coconut oil is another great option that will impart a very subtle sweetness that complements the potatoes. Avoid using butter for the entire cooking process as it can burn easily, though you can add a small amount at the end for flavor.

8. Are these sweet potato hash cakes kid-friendly?
Yes, they are a huge hit with kids! The natural sweetness of the potato is very appealing, and the patty form is easy for little hands to hold. They are a fantastic way to pack vegetables into your child’s breakfast. If your kids are sensitive to spice, you can reduce or omit the black pepper and even the smoked paprika, focusing on the gentler flavors of cinnamon and cumin.

Print