MSG Free Sweet Potato Hash Browns
Golden, crispy-edged patties made from sweet potato are one of those breakfast wins that feel indulgent but come together with a handful of wholesome pantry staples. Every ingredient here is clean and straightforward — sweet potatoes, coconut oil, garlic, and a warm pinch of turmeric and ginger — so there's no need to second-guess a label or worry about hidden flavor enhancers sneaking into your morning meal. The real secret to getting that satisfying crunch is wringing out as much moisture as possible from the shredded potato before it ever hits the pan, and the recipe walks you through exactly how to do it. Coconut oil gives each patty a subtly rich, slightly nutty base that plays beautifully against the earthy sweetness of the potato and the gentle heat of the spices. Cooking them undisturbed in a hot cast iron or stainless steel skillet is what builds that deep golden crust — patience here is genuinely rewarded. A scatter of fresh chives at the end adds a little brightness and color without complicating anything. These are the kind of hash browns you'll want to make on a slow weekend morning and then immediately add to your regular rotation.
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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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