Mushroom Free Sweet Potato Hash Browns
Golden, crispy-edged sweet potato patties seasoned with warm turmeric and ginger — this is the kind of breakfast side that makes you want to linger at the table. Coconut oil gives each patty a beautifully caramelized crust, while the cast iron skillet does the heavy lifting to lock in that satisfying crunch. The trick to getting them truly crispy is wringing every last drop of moisture out of the shredded sweet potato before it ever hits the pan — a step that makes all the difference. Garlic, turmeric, and ginger layer in a subtle, earthy warmth that keeps things interesting without overwhelming the natural sweetness of the potato. Because the ingredient list is short and completely plant-based, there's no need to scan labels or second-guess anything — just straightforward, wholesome cooking. A scatter of fresh chives at the end adds a pop of color and a mild oniony finish that ties the whole thing together. These are equally at home alongside eggs in the morning or tucked next to a simple salad for a light weeknight dinner.
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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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