Gut Friendly Sweet Potato Hash Browns
Sweet potatoes are one of those ingredients that genuinely earn their reputation as a gut-supportive staple, and turning them into crispy, golden patties is one of the most satisfying ways to enjoy them. The trick to getting that deep, crunchy crust is wringing every last drop of moisture out of the shredded potato before it ever hits the pan — a step that makes all the difference between soggy and spectacular. Coconut oil brings a subtle richness and handles the high heat beautifully, while turmeric and ginger add warm, earthy depth that also happen to be well-loved for their digestive benefits. Garlic rounds out the flavor without overwhelming the natural sweetness of the potato, and a finish of fresh chives keeps things bright and lively. These come together in a cast iron skillet with no complicated techniques, just good ingredients treated with a little patience. They work just as well as a hearty breakfast alongside eggs as they do as a savory side at dinner, and the batch-cooking approach means you can have a second round ready without much extra effort.
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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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