Cashew 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 you want to linger at the table. The trick to getting that deep, caramelized crust 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 subtle richness and helps the exterior turn beautifully golden in a cast iron or stainless steel skillet. Tree nut concerns can make navigating packaged breakfast foods genuinely stressful, but every ingredient here is straightforward and easy to verify — no hidden blends, no ambiguous oils. The turmeric and ginger add an earthy, slightly spicy warmth that plays off the natural sweetness of the potato in the best way. A scatter of fresh chives at the end brings a little brightness and color that makes these look as good as they taste. Serve them straight from the skillet while the edges are still crackling and you'll understand why this one earns a permanent spot in the weekend rotation.
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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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