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Photo of Sweet potato hash browns with roasted tomatoes by WW

Sweet potato hash browns with roasted tomatoes

Total Time
40 min
15 min
25 min
What’s not to love about hash browns? This healthy spin on everyone’s favourite swaps out half the potato for sweet potato, adding extra flavour and nutrients.


Orange sweet potato (kumara)

150 g, peeled, coarsely grated


150 g, peeled, coarsely grated

Olive oil

2 tsp

Plain flour

2 tsp

Light tasty cheese

¼ cup(s), grated, (30g)


2 medium, roma variety, quartered lengthways

Lemon pepper seasoning

1 tsp

Fresh chives

2 tsp, finely chopped

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C. Lightly spray a large non-stick baking tray with oil.
  2. Place sweet potato and potato on a clean tea towel. Gather ends of tea towel together, then twist and squeeze to remove as much excess liquid as possible. Transfer to a large bowl. Add oil, flour and cheese and mix to combine. Season with salt and pepper. Form mixture into 4 thin patties and place on prepared tray. Bake for 15 minutes.
  3. Add tomatoes to baking tray and lightly spray with oil. Sprinkle tomatoes with lemon pepper. Bake for a further 10 minutes or until hash browns are crisp and tomatoes are tender. Serve sprinkled with chives.