Skip to Content

Sriracha sweet potato hash browns

sriracha sweet potato hash browns

I’m not a trendy-trend kind of girl, which you’ve probably noticed if you’ve followed this blog at all — I’m always horribly out of foodie fashion.

Bacon in desserts? No, thank you. Oreo stuffed in a chocolate chip cookie stuffed in a brownie stuffed in cheesecake? Yeah, never understood the appeal of that one. Sous vide? ‘Evs.

And when I am accidentally trendy, it’s me jumping on the bandwagon with flags waving … just as the trend is winding down {wah-wah-waahh}.

That’s the way it was with sriracha. I was late to the party, but now I’m all <woot!> about it.

I’ve had to restrain myself from posting too many sriracha-starring recipes, but if I have to let one slip out, I’m happy that it’s these sriracha sweet potato hash browns.

sriracha sweet potato hash browns 2

This recipe also reveals my stubborn view of sweet potatoes: I believe with my whole heart that savory preparations are perfect for sweet potatoes.

And here, the hash browns treatment means breakfast or brunch is quick to the table.

sriracha sweet potato hash browns 3

One of my new(-to-me) favorite condiment flavor combos is sriracha and honey — sweet and spicy, all in one bite. Positively addictive.

A light, carb-friendly breakfast or brunch with a chili kick, send these sriracha sweet potato hash browns right over the top by serving with a fried or poach egg.

Karen xo

Print Recipe
No ratings yet

Sriracha sweet potato hash browns

This dish is over-the-top amazing when crowned with a poached egg. Poach the egg while the hash browns cook. I love the rough, rustic look of hand-grated sweet potatoes, but if you're serving a crowd, don't hesitate to break out the food processor!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2
Author: Karen Gibson


  • 1 teaspoon sriracha
  • 1 tablespoon honey
  • 1/2 teaspoon apple cider vinegar
  • 1 pinch ground cumin
  • 1 pinch salt
  • 1 tablespoon coconut or olive oil
  • 1 medium sweet potato scrubbed and grated (peeling optional)


  • Whisk together the sriracha, honey, apple cider vinegar, cumin and salt in a small bowl. Toss the sweet potato grates with the sriracha mixture. Set aside.
  • In a medium saute pan, heat the oil over medium until shimmering. Add the sweet potato grates in two patties. Let cook for 2-3 minutes, then flip. In grated form, sweet potatoes cook very quickly - just 5 to 7 minutes total. They'll go from salmony-pink-orange to a bright orange, with just a touch of golden brown sear when cooked. Serve immediately.
Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.

Subscribe to the SoupAddict Weekly Digest and get new soups and other delish foods in bowls in your inbox!

Thank You For Subscribing!

So glad to have you aboard, fellow Soup Lover! Stay tuned for the first edition!

Starry starry night cookies
← Previous
Honey Oat Soda Bread
Next →
Recipe Rating


Tuesday 26th of March 2013

LOVE Sriracha. The farm that I get my CSA box from actually grows most of the peppers for the sauce (Underwood Farms in Moorpark CA). One happy day I even got a bottle of Sriracha in my veggie box.


Monday 11th of February 2013

I love the sweet and sour and spicy treatment of the hashe-browned sweet potatoes. And what a healthy breakfast this would make! Me, I'll take sweet potatoes any way: sweet, savory, or in between, I"m a big fan.


Wednesday 13th of February 2013

I'm a big fan, too. My tribe just seems to stick with the marshmallowy-brown sugar treatment. I'm on a mission to break them out of that. :)


Monday 11th of February 2013

This looks so amazing! I love sriracha and will always use it, no matter what the foodie trends are dictating. Have you ever mixed it in ketchup to dip your French fries in? Really good.

I love adding spice and heat to savory sweet potato recipes. I do enjoy sweet potato desserts, but I like my sweet potatoes to be firmly on one side or another: sweet or savory, but not with one foot in each camp. That really bugs me for some reason. Thanks for posting this recipe!


Wednesday 13th of February 2013

Sriracha infused bbq sauce - that's what I dip my fries in. I'm already working on rooster bottle #2 (the large size), but someday - maybe when summer chilis are abundant - I must work my way up to making it from scratch.

Rocky Mountain Woman

Monday 11th of February 2013

Oh my, that looks like my kind of breakfast.

I absolutely hate it when I end up being "trendy". It happens very rarely, but when it does, it really bugs me...


Wednesday 13th of February 2013

Me, too - anymore, it's a badge of honor. ;)


Monday 11th of February 2013

I don't like bacon in a lot of desserts (cupcakes - ewww), but I do need to speak up on behalf of bacon ice cream. I have made it (using my home cured stash of bacon) and it was really good. I am not sure I could get behind a bacon infused cocktail. Or any dessert "ballotine".

As for trends... I haven't been trendy since I was "like 19". I am a hopeless case.

It is my stalwart belief that sweet potatoes absolutely belong in savory applications. (Hello, baked oven-fried wedges with chilli powder and agave nectar). Now, off to find my grater...


Wednesday 13th of February 2013

Cher, I can say without a doubt that if I had your stash of home cured bacon and lardons, I'd be putting them in everything. Commercial bacon, however ... it's become a big, fatty salt lick to me. I think it's all the vegetarian bacon I use now. It's not earth-shatteringly great, believe me, but it's somehow made me intolerant of the packaged stuff.

I'm so untrendy that I didn't recognize any of the artists nominated for Grammy's this year. Not a single one. (I should be embarrassed, but somehow, I'm strangely proud - a pop-culture rebel.)