Hazelnut Free Sweet Potato Hash Browns
Golden, crispy-edged patties made from sweet potatoes are one of those breakfast upgrades that feel indulgent but come together with a short, clean ingredient list. The trick here is wringing every last drop of moisture out of the shredded sweet potato before it ever hits the pan — that extra step is what delivers that deeply caramelized crust instead of a soggy, steamed interior. Coconut oil gives each patty a subtle richness and handles the high heat beautifully, while turmeric and ginger add a warm, earthy depth that makes these taste far more complex than a standard hash brown. Garlic rounds everything out with a savory backbone, and a scatter of fresh chives at the end brings a little brightness to the plate. Tree nut allergies can make navigating packaged breakfast foods genuinely stressful, but this recipe is built entirely from whole, straightforward ingredients with zero hidden surprises. Whether you're serving these alongside eggs or eating them straight off the skillet, they disappear fast — so consider making both batches before anyone else wakes up.
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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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