Chestnut Free Sweet Potato Hash Browns
Golden, crispy-edged patties made from sweet potato are one of those breakfast wins that feel indulgent but come together with a surprisingly short ingredient list. The trick here is wringing every last drop of moisture out of the shredded sweet potato before it ever hits the pan — that extra step is what delivers that deep, satisfying crunch on the outside while keeping the inside tender. Coconut oil gives each patty a subtle richness and helps them develop that gorgeous golden-brown crust in a cast iron or stainless steel skillet. Ground turmeric and ginger bring a warm, earthy depth that makes these taste far more complex than their simple prep suggests. Because the whole recipe is built around whole, naturally sourced ingredients, there's no need to scrutinize labels or worry about hidden additives that can sneak into packaged breakfast foods. A scatter of fresh chives at the end adds a pop of color and a mild oniony bite that ties everything together beautifully. These are equally at home on a lazy weekend brunch plate or as a quick savory side any day of the week.
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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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