Low Iodine Sweet Potato Hash Browns
Golden, crispy-edged patties made from sweet potatoes are a genuinely satisfying way to start the day — or round out any meal — without reaching for a single ingredient that raises red flags on a low-iodine plan. Sweet potatoes, coconut oil, garlic, and a warm blend of turmeric and ginger are all naturally iodine-friendly, so you can cook with confidence rather than second-guessing every label. The real secret to getting that deep, caramelized crust is wringing every last drop of moisture out of the shredded potato before it ever hits the pan — a step that takes about two minutes and makes an enormous difference in texture. Coconut oil handles the high heat beautifully and adds a subtle richness that pairs perfectly with the earthy sweetness of the potato and the gentle heat from the ginger. Cooking in two batches keeps the skillet hot enough to brown rather than steam, so each patty comes out with crisp edges and a tender, flavorful center. A scatter of fresh chives at the end adds a pop of color and a mild oniony brightness that pulls the whole dish together.
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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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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