Paraben Free Sweet Potato Hash Browns
Golden, crispy-edged patties made from sweet potato are one of those breakfast wins that feel indulgent but are built entirely from clean, whole ingredients. Parabens are synthetic preservatives that sneak into a surprising number of packaged and processed foods, so cooking from scratch with recognizable pantry staples is one of the most reliable ways to keep them off your plate. Every ingredient here — sweet potato, coconut oil, garlic, turmeric, ginger, and sea salt — is exactly what it says it is, with no hidden additives to second-guess. The technique matters as much as the ingredients: wringing every last drop of moisture from the shredded sweet potato is the secret to getting that deep, golden crust that holds together beautifully in the pan. Warm coconut oil in a cast iron skillet gives each patty a rich, slightly nutty finish that pairs perfectly with the earthy sweetness of the potato and the gentle heat of ginger and turmeric. A handful of fresh chives on top adds a bright, oniony pop that makes the whole plate feel like something you'd order at a really good brunch spot. 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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