Chicken Free Sweet Potato Hash Browns
Sweet potato hash browns are the kind of breakfast upgrade that makes you wonder why you ever settled for the regular kind. These golden patties get their gorgeous color and warmth from turmeric and ginger, while minced garlic adds a savory depth that makes every bite seriously satisfying. The real secret is wringing every last drop of moisture out of the shredded sweet potato before it hits the pan — that extra step is what delivers those deeply caramelized, crispy edges you're after. Coconut oil brings a subtle richness and handles the high heat beautifully, helping each patty develop a proper crust without any fuss. A cast iron or stainless steel skillet and a little patience are all you need to let the underside set before flipping, so the patties hold together perfectly. Finished with a scatter of fresh chives, these are bright, fragrant, and completely plant-forward — no poultry, no meat, no hidden animal proteins to second-guess. Whether you're serving them as a weekend brunch centerpiece or a quick weekday side, they disappear fast.
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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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