Celery Free Sweet Potato Hash Browns
Golden, crispy-edged sweet potato patties seasoned with warm turmeric and ginger — this is breakfast (or any meal, honestly) at its most satisfying. 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 brings a subtle richness and helps each patty develop that irresistible golden-brown exterior without any fuss. Minced garlic layers in a savory depth that balances the natural sweetness of the potato, while turmeric and ginger give the whole thing a gently spiced, almost earthy warmth. A scatter of fresh chives at the end adds a pop of color and a mild oniony finish if you want it. These come together with nothing but whole, straightforward ingredients — no hidden aromatics or vegetable blends to second-guess — making them a genuinely easy win for anyone navigating ingredient sensitivities. Serve them straight from the skillet while they're still crackling hot for the best possible texture.
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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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