Gelatin Free 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, clean ingredient list. The trick to getting that satisfying crunch is wringing every last drop of moisture out of the shredded potato before it ever hits the pan — skip that step and you get steam instead of sear. Coconut oil brings a subtle richness and handles the high heat beautifully, while turmeric and ginger give each patty a warm, aromatic depth that plain hash browns simply can't match. Many packaged breakfast items sneak in gelatin as a binder or stabilizer, so cooking from scratch like this keeps everything straightforward and plant-based from start to finish. A cast iron or stainless steel skillet and a little patience are all you need to build that deep golden crust on both sides. Finished with a scatter of fresh chives, these patties are just as at home on a weekend brunch spread as they are on a busy weekday plate.
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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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