Honey Free Sweet Potato Hash Browns
Sweet potatoes get a serious upgrade here — shredded, seasoned with warm turmeric and ginger, and pan-fried in coconut oil until each patty is deeply golden and satisfyingly crisp. The trick is wringing every last drop of moisture out of the shreds before they hit the skillet, which is what gives you that irresistible crunch instead of a soggy mess. Garlic rounds out the earthy spice blend, and a scatter of fresh chives at the end adds a little brightness right before serving. Every ingredient on this list is naturally free of added sweeteners — no syrups, no nectars, nothing hidden — so you can dig in without second-guessing the label on a single thing. Coconut oil is doing double duty here, both as the cooking fat and as a subtle flavor note that plays beautifully with the spices. These come together in two easy batches in a cast iron or stainless skillet, making them totally manageable for a weekend brunch or a hearty weeknight side.
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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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