Gluten 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 regular kind. These golden patties get their gorgeous color and warmth from turmeric and ginger, while minced garlic adds a savory depth that pairs beautifully with the natural sweetness of the potatoes. The real secret is wringing every last drop of moisture out of the shredded sweet potato before it hits the pan — that extra step is what delivers those irresistibly crispy, deep-golden edges instead of a soggy disappointment. Coconut oil brings a subtle richness and handles the high heat like a champ, giving each patty a beautifully caramelized crust on both sides. Every ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-scanning required — just straightforward, whole-food cooking. A scatter of fresh chives at the end adds a pop of color and a mild oniony brightness that ties the whole plate together. Serve them straight from the skillet while they're still hot and crisp, and don't be surprised when they disappear fast.
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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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