Citrus Free Sweet Potato Hash Browns
Sweet potatoes get a serious glow-up here, transformed into crispy, golden patties that are warming, savory, and just a little bit earthy. The combination of turmeric and ginger gives each bite a gentle, aromatic kick that makes these feel far more exciting than your average breakfast side. Coconut oil is the secret weapon for that deep, caramelized crust — it handles high heat beautifully and adds a subtle richness without any citrus-based marinades or dressings to worry about. The technique matters too: wringing every last drop of moisture from the shredded sweet potato is what separates a truly crispy patty from a soggy disappointment. Pressing the mixture into even portions and letting them cook undisturbed means you get that gorgeous golden-brown sear on both sides. A scatter of fresh chives at the end adds a pop of color and a mild oniony brightness that ties everything together. These are naturally free of citrus at every step, so you can dig in without scanning a single label.
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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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