Black Pepper Free Sweet Potato Hash Browns
These golden, crispy patties are everything you want from a weekend breakfast — caramelized edges, a tender center, and a warm, earthy flavor that feels genuinely satisfying. The trick is wringing every last drop of moisture from the shredded sweet potato before it ever hits the pan, which is what gives each patty that deep, crackling crust. Coconut oil adds a subtle richness and helps the exterior brown beautifully in a cast iron skillet without any fuss. Turmeric and ginger bring gentle heat and complexity, so the seasoning is anything but boring — even without reaching for the pepper grinder. For anyone avoiding black pepper due to sensitivity or intolerance, this recipe is a natural fit because the spice blend is built entirely around ingredients that deliver flavor without it. A finish of fresh chives adds a little brightness and color right before serving. These are best eaten straight from the skillet while they're still crackling.
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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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