Capsaicin Free Sweet Potato Hash Browns
Golden, crispy-edged sweet potato patties seasoned with warm turmeric and ginger — this is the kind of breakfast side that makes everyone hover around the stove. The flavor is earthy and subtly aromatic without a trace of heat, which makes it a genuinely satisfying option for anyone who needs to avoid capsaicin entirely. No hot sauce, no paprika, no chili — just clean, naturally sweet potato flavor lifted by garlic and those gentle spices. The real secret to getting that deep, golden crust is wringing every last drop of moisture out of the shredded sweet potato before it ever hits the pan, so don't skip that step. Coconut oil in a cast iron skillet gives each patty a beautifully caramelized exterior while keeping the inside tender and almost creamy. A scatter of fresh chives at the end adds a mild, bright finish that ties everything together without introducing any irritating compounds. These are just as good alongside eggs in the morning as they are as a savory side at dinner.
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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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