Breastfeeding Friendly Sweet Potato Hash Browns
Golden, crispy-edged sweet potato patties seasoned with warm turmeric and ginger are the kind of breakfast upgrade that feels indulgent but is actually doing a lot of good work for a nursing body. Sweet potatoes bring natural sweetness and a satisfying heartiness, while coconut oil gives each patty that deep, caramelized crust you'd expect from a diner classic. The trick to getting them genuinely crispy is wringing out as much moisture as possible before they hit the pan — skip that step and you'll end up with steam instead of sizzle. Turmeric and ginger aren't just flavor boosters here; they're both traditionally celebrated for their anti-inflammatory properties, which makes this an especially thoughtful choice when your body is working overtime. Garlic rounds out the savory depth, and a scatter of fresh chives at the end adds a little brightness without any fuss. These come together in a single skillet and can easily be made in two batches, so you're not chained to the stove for long — a real win on busy mornings. Serve them straight from the pan while the edges are still crackling for the best possible bite.
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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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