Almond Free Sweet Potato Hash Browns
Golden, crispy-edged sweet potato patties seasoned with warm turmeric and ginger — this is the kind of breakfast side that makes you want to linger at the table. Coconut oil gives each patty a beautifully caramelized crust while keeping the whole dish completely free of tree nuts, so there's no label-scanning or ingredient second-guessing required. The real secret to getting that satisfying crunch is wringing every last drop of moisture out of the shredded sweet potato before it ever hits the pan — a step that's simple but genuinely makes all the difference. Garlic, turmeric, and ginger do the heavy lifting on flavor, turning humble root vegetables into something that feels a little special. Cooking in two batches in a cast iron or stainless steel skillet ensures each patty gets proper contact with the hot oil and develops that deep golden color on both sides. A scatter of fresh chives at the end adds a pop of color and a mild oniony brightness that ties everything together. These are equally at home next to a fried egg on a slow weekend morning or tucked alongside a simple green salad for a light, satisfying meal.
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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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