Macadamia Free Sweet Potato Hash Browns
These golden patties are everything you want in a weekend breakfast — crispy on the outside, tender in the middle, and packed with warm, earthy flavor from turmeric and ginger. The trick to getting that serious crunch is wringing every last drop of moisture out of the shredded sweet potato before it ever hits the pan, and the recipe walks you through exactly how to do it. Coconut oil gives each patty a beautifully caramelized crust with a subtle richness that pairs perfectly with the natural sweetness of the potato. Minced garlic adds a savory backbone that keeps these from tipping too sweet, and a finish of fresh chives brings a little brightness to the whole plate. The ingredients are refreshingly straightforward — no specialty items, no hidden allergens to hunt down on a label, just real whole-food pantry staples. Whether you're serving these alongside eggs or stacking them as a snack on their own, they come together in a cast iron skillet with nothing fussy required. Make a double batch if you can, because they disappear fast.
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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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