Paleo Sweet Potato Hash Browns
Crispy on the outside, tender in the middle, and seasoned with warm turmeric and ginger, these golden patties are the kind of breakfast upgrade that makes you want to wake up early. Sweet potatoes stand in beautifully for white potatoes here, bringing natural sweetness and a satisfying bite that holds up just as well in the pan. The real secret to getting that deep, golden crust is wringing every last drop of moisture out of the shredded sweet potato before it ever hits the skillet — skip that step and you get steam instead of sear. Coconut oil does the heavy lifting in the pan, adding a subtle richness while keeping everything completely grain- and dairy-free without any compromise on flavor. Garlic, turmeric, and ginger do a lot of work in a small amount of space, giving each patty a savory, slightly earthy depth that feels far more interesting than a standard breakfast side. A scatter of fresh chives at the end adds a little brightness and color right before serving. These work just as well alongside eggs in the morning as they do next to a simple protein 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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