Midway Airport Sweet Potato Hash Browns

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Crispy, golden hash browns made with sweet potatoes and onions for a comforting breakfast or side dish. This american-inspired breakfast ready in about 35 minutes combines medium, grated sweet potatoes, finely diced yellow onion, canola oil into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 220 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, grated sweet potatoes
• 1/2, finely diced yellow onion
• 2 tbsp canola oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp, chopped fresh chives

Instructions

1. Step 1: Place 2 medium grated sweet potatoes in a clean kitchen towel and squeeze out all excess liquid, then transfer to a bowl.
2. Step 2: Heat 2 tbsp canola oil in a large non-stick skillet over medium heat. Add 1/2 finely diced yellow onion and cook for 3 minutes until softened and translucent, then add the grated sweet potatoes.
3. Step 3: Press the sweet potato mixture firmly into the skillet with a spatula to form an even layer. Sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. Cook undisturbed for 10 minutes until the bottom is golden brown and crispy, then flip carefully with a spatula. Cook for another 8-10 minutes until golden brown and crispy on the other side, then sprinkle with 1 tbsp chopped fresh chives before serving.