Nightshade Free Sweet Potato Hash Browns
Golden, crispy-edged patties made from sweet potato are a genuinely satisfying breakfast or brunch centerpiece, and the warm notes of turmeric and ginger make every bite feel a little special. For anyone avoiding nightshades, hash browns can be a surprisingly tricky dish — classic versions often sneak in bell peppers or are served alongside sauces that contain tomato — so having a reliable homemade version is a real win. The key to getting that deep, caramelized crust 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 adds a subtle richness and helps each patty develop that irresistible golden-brown exterior in a cast iron or stainless steel skillet. Garlic, turmeric, and ginger do the heavy lifting on flavor, giving these patties a savory, slightly earthy depth that feels far more interesting than a plain shredded potato cake. A scatter of fresh chives right before serving adds a pop of color and a mild oniony brightness that ties everything together beautifully. These are the kind of hash browns you'll want to make on repeat.
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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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