High Fructose Corn Syrup Free Sweet Potato Hash Browns
Sweet potatoes bring a natural, earthy sweetness to these golden, crispy patties — no added sugars, no syrups, no shortcuts. That's actually the beauty here: every bit of flavor comes from real ingredients, which makes this a smart choice when you're trying to avoid the hidden sweeteners that sneak into so many packaged breakfast foods. Wringing the moisture out of the shredded sweet potato is the key step that delivers a genuinely crispy exterior, and it's worth taking the extra minute to do it thoroughly. Coconut oil gives each patty a rich, slightly nutty finish as it crisps up in the skillet, while turmeric and ginger add a warm, savory depth that makes these taste far more interesting than a standard hash brown. A cast iron or stainless steel pan over medium-high heat locks in that deep golden crust without any fuss. Finish with a scatter of fresh chives and you've got a breakfast side that looks and tastes like it came from a brunch spot — made entirely from ingredients you can actually read and trust.
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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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