Mediterranean Diet Friendly Sweet Potato Hash Browns
Sweet potatoes are already a Mediterranean pantry hero, and turning them into crispy, golden patties is one of the most satisfying ways to put them to work. The trick here is wringing out every last drop of moisture before the shreds ever hit the pan — that step is what separates genuinely crunchy hash browns from a soggy disappointment. Turmeric and ginger bring warm, anti-inflammatory depth that feels right at home alongside the garlic, making each bite taste far more complex than the short ingredient list suggests. Coconut oil gives the exterior a beautifully caramelized crust while keeping everything plant-based and free of the processed fats you'd find in a diner version. A cast iron or stainless steel skillet holds steady heat so you get that deep golden-brown color without burning, and the two-batch method means every patty gets the same attention. Finish with a scatter of fresh chives and you've got a dish that works as a hearty breakfast, a colorful side, or an easy weeknight base for whatever else is on the table.
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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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