Cinnamon Free Sweet Potato Hash Browns
Golden, crispy-edged sweet potato patties are one of those breakfast wins that feel indulgent but come together with a short, clean ingredient list. Wringing every drop of moisture out of the shredded sweet potato is the real secret here — it's what gives each patty that deep, caramelized crust you'd expect from a diner-style hash brown. Coconut oil brings a subtle richness to the pan, while turmeric and ginger add warmth and color without leaning on the spice blends that so often sneak cinnamon into sweet potato dishes. For anyone navigating a cinnamon sensitivity or intolerance, that's a genuinely frustrating problem — pre-seasoned frozen hash browns and many sweet potato recipes default to it almost automatically. Here, every ingredient is visible and intentional, so there's no guesswork about what's in the pan. A finish of fresh chives keeps things bright and savory, making these just as at home alongside eggs as they are on their own.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!