Eggless 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 short list of pantry staples. The trick here is wringing every last drop of moisture out of the shredded sweet potato before it hits the pan — that extra step is what delivers that satisfying crunch instead of a soggy, steamed result. Coconut oil gives each patty a subtly rich flavor and helps the exterior develop a deep, caramelized color in a cast iron or stainless steel skillet. Warm spices like turmeric and ginger add a gentle, earthy heat that makes these taste far more interesting than a standard white potato hash brown. Because the whole recipe relies on vegetables, coconut oil, and spices, there are no hidden egg-based binders to worry about — the natural starch in the sweet potato holds everything together beautifully once pressed and cooked. A scatter of fresh chives at the end adds a pop of color and a mild oniony brightness that ties the whole plate together. These are just as good alongside a weekend brunch spread as they are on their own with a little hot sauce.
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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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