Why You Need This Korean Sweet Potato Recipe in Your Life

If you’ve ever tasted a bam goguma 밤고구마 (Korean chestnut sweet potato), you know they’re not your average spuds. Creamy, nutty, and naturally sweet, they’re the MVP of Korean winter snacks, often enjoyed roasted and piping hot. But what if I told you there’s a way to turn those humble sweet potatoes into something even better? Enter: Sweet Potato Hashbrowns—the ultimate Korean sweet potato recipe.

This dish is warm, hearty, and packed with nutrients, making it a perfect choice for breakfast, brunch, or even a quick dinner. With just a few simple ingredients and a skillet, you can transform roasted bam goguma into golden, caramelized hashbrowns that are as healthy as they are delicious.

What Makes Korean Sweet Potatoes So Special?

Korean sweet potatoes aren’t just delicious—they’re a nutritional powerhouse. They’re rich in:

Fiber to keep you full and satisfied.
Plus, their low glycemic index means they provide steady energy without the sugar crash. In short, they’re the kind of ingredient that makes healthy eating feel indulgent.

Vitamin A for healthy skin and eyes.

Antioxidants to fight inflammation.

How to Enjoy These Sweet Potato Hashbrowns

While this Korean sweet potato recipe is fantastic on its own, it’s also a star player in other dishes. Stuff it into a tortilla for breakfast tacos, pair it with grilled chicken for a hearty dinner, or enjoy it with a side of spicy kimchi for a true Korean twist.

Why This Korean Sweet Potato Recipe Works

This recipe isn’t just easy—it’s versatile. Whether you’re aiming for a healthy breakfast, a brunch showstopper, or a quick weeknight meal, these hashbrowns have you covered. Plus, they’re a creative way to use leftover roasted bam goguma.

So grab those Korean sweet potatoes, fire up your skillet, and let’s make something cozy, delicious, and good for you. Because healthy food should always taste this good.

Prepare the Sweet Potatoes:
Peel and dice the bam goguma into small, uniform cubes for even cooking. I personally don’t peel them too thoroughly. I like the texture of the peel, and there are more nutrients and flavor.

Cook the Sweet Potatoes:
Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, for 5-7 minutes until they begin to soften. Cover the pan to speed up the process.

Add Vegetables:
Stir in the diced onion, bell pepper, and garlic. Cook for another 5-7 minutes, stirring occasionally, until the veggies are tender and the sweet potatoes are lightly browned.

Season the Hashbrowns:
Sprinkle with smoked paprika, cumin, salt, and black pepper. Stir well to coat the veggies evenly with spices.

Add Greens (Optional):
Toss in spinach or kale and cook for 1-2 minutes until wilted. In this case, I used some sweet Pohang spinach. A little more than the recipe calls for.

Serve:
Dish out the hashbrowns as-is, or top with a fried egg, fresh herbs, or a dollop of salsa for an extra kick. For my breakfast, I added them to some breakfast tacos.

Or try them with some Black Sesame and Chestnut Scones.

Tips:
You can use any sweet potato for this recipe. I just had these on hand.

If you use pre-cooked sweet potatoes, just brown them before adding the garlic, onions, and peppers.

Feel free to substitute your favorite chile for the bell pepper

Sweet Potato Hashbrown Recipe

If you’re looking for a quick, healthy, and absolutely delicious way to start your day, this Sweet Potato Hashbrown Recipe with Korean chestnut sweet potatoes (*밤고구마*) is a must-try!

Ingredients

• 2 Korean chestnut sweet potatoes (밤고구마), peeled and diced into small cubes
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red or green bell pepper, diced
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• 1 cup spinach or kale, chopped (optional, for added greens)
• Optional toppings: 1 fried egg per person, chopped fresh cilantro or parsley, salsa or hot sauce

Instructions

1. Prepare the Sweet Potatoes: Peel and dice the 밤고구마 into small, uniform cubes for even cooking.
2. Cook the Sweet Potatoes: Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, for 5-7 minutes until they begin to soften. Cover the pan to speed up the process.
3. Add Vegetables: Stir in the diced onion, bell pepper, and garlic. Continue cooking for another 5-7 minutes, stirring occasionally, until the vegetables are tender and the sweet potatoes are lightly browned.
4. Season the Hash: Sprinkle with smoked paprika, cumin, salt, and black pepper. Stir well to coat the vegetables evenly with the spices.
5. Add Greens (Optional): Stir in spinach or kale and cook for 1-2 minutes until wilted.
6. Serve: Serve the sweet potato hash as-is or top with a fried egg, fresh cilantro, or a dollop of salsa for added flavor.

Tips

• For extra crunch, roast the diced sweet potatoes in the oven at 200°C (400°F) for 15 minutes before adding them to the skillet.
• If you like a bit of heat, add a pinch of red pepper flakes or a splash of gochujang for a Korean twist.

Enjoy this nutrient-packed dish that’s high in fiber, vitamins, and antioxidants, perfect for pairing with your breakfast favorites!