Anti Inflammatory Sweet Potato Hash Browns
Sweet potatoes are already a nutritional powerhouse, but pairing them with turmeric and ginger takes these crispy patties to a whole new level. Both spices are well-known for their natural anti-inflammatory compounds, and they work beautifully here alongside the natural sweetness of the potato. Coconut oil keeps everything dairy-free and adds a subtle richness that helps each patty develop those deeply golden, crunchy edges you're after. The real secret to getting that satisfying crunch is wringing every last drop of moisture out of the shredded potato before it ever hits the pan — don't skip that step. Cooking in batches in a cast iron or stainless steel skillet means each patty gets proper contact heat and crisps up evenly rather than steaming. A finish of fresh chives adds a bright, mild bite that ties the whole thing together. These are the kind of hash browns that feel indulgent but are quietly doing a lot of good work for your body.
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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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