Low Sugar Sweet Potato Hash Browns
Sweet potatoes bring their own natural sweetness to these crispy skillet patties, so there's absolutely no added sugar needed — not even a pinch. What makes these hash browns genuinely crave-worthy is the combination of warm turmeric and ginger alongside the caramelized edges you get from cooking in coconut oil over high heat. The real secret is wringing every last drop of moisture out of the shredded potato before it ever hits the pan — that step is what separates a truly golden, crispy patty from a soggy disappointment. Each portion gets pressed into a thick patty and cooked undisturbed, letting a deep, burnished crust form before you even think about flipping. Coconut oil adds a subtle richness that plays beautifully with the spices without tipping into sweetness. A scatter of fresh chives at the end keeps things bright and a little savory. These are the kind of hash browns that work just as well at a weekend brunch as they do alongside a quick weeknight dinner.
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Learn more →Ingredients
4 servings
- 1 ½ lb sweet potatoes (about 2 medium), peeled
- 3 tbsp coconut oil, divided
- 2 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Grate the peeled sweet potatoes on the large holes of a box grater (or use a food processor with a shredding disc) into a large mixing bowl.
- 2
Transfer the shredded sweet potato to a clean kitchen towel or cheesecloth, gather the edges, and wring firmly over the sink until no more liquid drips out. Return the dried shreds to the bowl — the drier the shreds, the crispier the hash browns.
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