Nitrate & Nitrite Free Sweet Potato Hash Browns
These golden patties are everything you want in a morning side dish — crispy on the outside, tender in the middle, and loaded with warm spice from turmeric and ginger. The trick 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 this recipe walks you through exactly how to do it. Coconut oil brings a subtle richness and handles the high heat beautifully, helping each patty develop that irresistible golden-brown edge. For anyone navigating processed meat alternatives or packaged breakfast foods that sneak in unwanted additives, this is a genuinely clean option built entirely from whole, recognizable ingredients. Garlic, sea salt, and a pinch of ginger do all the heavy lifting in the flavor department — no cured or preserved ingredients anywhere in sight. A scatter of fresh chives at the end adds a little brightness and color that makes the whole plate feel like something you'd order at a weekend brunch spot. Serve them straight from the skillet while they're still crackling and you really can't go wrong.
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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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