AIP Friendly Sweet Potato Hash Browns
Golden, crispy-edged hash browns are one of those breakfast staples that can feel completely off the table when you're navigating a healing elimination protocol — but this version proves otherwise. Sweet potatoes stand in beautifully for white potatoes, bringing natural sweetness and a satisfying starchy bite that crisps up just as well in a hot cast iron skillet. The key move here is wringing every last drop of moisture out of the shredded sweet potato before it hits the pan, which is what gives each patty that deep golden crust you're after. Coconut oil handles the high heat like a champ and keeps everything compliant, while turmeric and ginger add warm, anti-inflammatory flavor without any nightshade-based spices. Minced garlic rounds out the seasoning so these patties taste genuinely crave-worthy, not like a compromise. A scatter of fresh chives on top adds a pop of color and a mild oniony finish that makes the whole plate feel a little more special. This recipe serves 4, so it's just as easy to make for a weekend family breakfast as it is to batch-cook and reheat through the week.
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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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