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Carrot and Sweet Potato Hash Browns

These toddler-friendly Carrot and Sweet Potato Hash Browns are soft, lightly crisped, and packed with natural sweetness from the veggies. They're easy to hold, full of fiber and nutrients, and a fun way to serve veggies to little ones! Perfect for baby-led weaning, picky eaters, or anyone who loves a cozy, veggie-packed finger food.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Breakfast, Snack
Servings 8 toddler portions
Calories 48 kcal

Equipment

  • Mixing bowl
  • Grater
  • Measuring spoons
  • Skillet
  • Spatula

Ingredients
  

  • 1/2 cup carrot grated
  • 1/2 cup sweet potato grated
  • 1 egg
  • 1/4 cup flour
  • 1/4 tsp garlic powder optional
  • 1 tbsp olive oil for cooking

Instructions
 

  • Mix the batter: In a bowl, combine the grated carrot, grated sweet potato, egg, flour, and garlic powder. Stir until well mixed. The mixture will feel thick—that’s totally normal!
  • Heat the pan: Warm olive oil in a skillet over medium heat until it’s hot but not smoking.
  • Scoop and shape: Drop small spoonfuls of the mixture into the pan and gently flatten into mini hash browns using the back of the spoon.
  • Cook both sides: Cook for about 2–3 minutes per side, or until golden and lightly crisped. Flip gently to avoid breaking.
  • Cool before serving: Let the hash browns cool slightly before offering to toddlers. For younger babies, you can mash or cut them into tiny, manageable pieces.

Notes

Storage tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven. For freezing, cook fully, let cool, then freeze flat before transferring to a bag.
Baby-friendly versions: Skip the garlic powder for younger babies, and ensure hash browns are soft and cut small enough for safe chewing or gumming.
Allergy-friendly swaps: Use a flax egg (1 tbsp ground flax + 3 tbsp water) instead of egg. Use oat or chickpea flour to make gluten-free. The recipe is already dairy-free!
Nutrition boosters: Add a spoonful of ground flaxseed or chia seeds to the mix. You can also sprinkle in a bit of shredded cheese or a dash of nutritional yeast for flavor and extra nutrients.
Parent tip: These hash browns are freezer-friendly and great for prepping in batches—perfect for busy mornings or quick toddler lunches!

Nutrition

Calories: 48kcalCarbohydrates: 6gProtein: 1gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 20mgSodium: 18mgPotassium: 67mgFiber: 1gSugar: 1gVitamin A: 2545IUVitamin C: 1mgCalcium: 9mgIron: 0.4mg
Keyword baby hash browns recipe, baby-led weaning sweet potato, carrot and sweet potato hash browns, sweet potato hash browns for toddlers, toddler-friendly hash browns, veggie hash browns for babies
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