Beef Free Sweet Potato Hash Browns
Sweet potatoes get a serious glow-up here, transformed into crispy, golden patties that are warming, a little earthy, and genuinely satisfying. The trick is wringing every last drop of moisture out of the shredded potato before it ever hits the pan — that extra step is what delivers that deep, caramelized crust instead of a soggy mess. Coconut oil brings a subtle richness to the cook, while turmeric and ginger layer in a gentle warmth that makes these taste far more interesting than your average breakfast side. Garlic rounds everything out, and a scatter of fresh chives at the end adds a bright, oniony finish. These are naturally free from any meat or animal-derived fats, so they work beautifully as a standalone dish or alongside eggs, a grain bowl, or whatever else you're building your plate around. Whether you're cooking for a crowd or just yourself on a slow weekend morning, the cast iron skillet method gives you consistent, restaurant-quality results right at home.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!