BHA & BHT Free Sweet Potato Hash Browns
These golden patties are everything you want from a weekend breakfast — crispy on the outside, tender in the middle, and packed with warm, earthy flavor from turmeric and ginger. The trick to getting that satisfying crunch is wringing every last drop of moisture out of the shredded sweet potato before it ever hits the pan, and the recipe walks you through exactly how to do it. Coconut oil gives each patty a beautifully caramelized crust while keeping the whole thing free from the synthetic preservatives that sneak into so many packaged breakfast foods. BHA and BHT are common in processed oils and pre-made frozen hash browns, so cooking from scratch with whole, recognizable ingredients is really the cleanest way to go. Garlic, turmeric, sea salt, and a handful of fresh chives are all you need to make these taste like something from a brunch spot you'd actually want to revisit. They come together in a cast iron skillet in two easy batches, making them totally doable even on a busy morning. Serve them straight off the pan while they're still crackling and you will not have a single regret.
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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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