Mustard Free Sweet Potato Hash Browns
Golden, crispy-edged sweet potato patties seasoned with warm turmeric and ginger are the kind of breakfast upgrade that makes you wonder why you ever settled for the frozen kind. The trick to getting that satisfying crunch is wringing every last drop of moisture from the shredded sweet potato before it hits the pan — a step that makes all the difference between soggy and spectacular. Coconut oil gives each patty a beautifully deep golden crust while adding a subtle richness that plays perfectly off the earthy spices. Many packaged hash browns and seasoning blends sneak in condiment-derived ingredients that can be a real headache to track down on a label, so making these from scratch puts you fully in control of every component. The ingredient list is refreshingly short — just sweet potato, garlic, a couple of ground spices, salt, and oil — so there's nothing hidden and nothing to second-guess. A scatter of fresh chives over the top adds a pop of color and a mild oniony finish that ties the whole plate together. These are equally at home alongside eggs on a lazy weekend morning or served as a savory side at 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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