Oats Free Sweet Potato Hash Browns
These golden, crispy patties are everything you want from a weekend breakfast — satisfying, warmly spiced, and genuinely beautiful on the plate. Sweet potatoes get shredded and wrung completely dry before hitting a screaming-hot cast iron skillet, which is the real secret to that deep, caramelized crust. Coconut oil adds a subtle richness while turmeric and ginger give each bite an earthy, aromatic kick that feels a little unexpected in the best possible way. For anyone navigating a morning meal without oats, this is the kind of hearty, filling dish that fills that gap without any compromise on flavor or texture. The technique is straightforward — press, cook undisturbed, flip once — and the payoff is a patty with crispy edges and a tender, flavorful center. A scatter of fresh chives on top makes them look like something from a brunch menu worth waiting in line for. Serve them straight from the pan while they're still hot and crackling.
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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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