Dairy 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 frozen kind. These golden patties get their gorgeous color and warmth from turmeric and ginger, while minced garlic adds a savory depth that takes the whole thing somewhere unexpected. Coconut oil does double duty here — it's the key to keeping everything completely free of dairy while also delivering that irresistible crispy crust you want from a great hash brown. The real trick is wringing every last drop of moisture out of the shredded sweet potato before it ever hits the pan, which is what gives each patty those satisfying, crunchy edges and a firm, cooked-through center. A cast iron or stainless steel skillet and a little patience are all you need to get that deep golden-brown finish on both sides. Finish with a scatter of fresh chives and serve them straight off the plate — these don't wait around, and honestly, neither will anyone at your table.
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!