Peanut Free Sweet Potato Hash Browns
Golden, crispy-edged patties made from sweet potato are one of those breakfast upgrades that feel indulgent but come together with a short, clean ingredient list. The trick to getting that satisfying crunch is wringing every last drop of moisture out of the shredded sweet potato before it ever hits the pan — skip that step and you get steam instead of sear. Coconut oil brings a subtle richness and handles the high heat beautifully, helping each patty develop a deep, caramelized crust on both sides. Turmeric and ginger add a warm, earthy backbone that makes these taste far more complex than a standard hash brown, and the garlic ties everything together. Because every ingredient here is naturally free from peanuts and peanut derivatives, there's no label-reading stress or substitution gymnastics required — just straightforward, wholesome cooking. A scatter of fresh chives at the end adds a pop of color and a mild oniony finish that rounds out the whole plate. Serve them straight from the skillet while they're still hot and crisp for the best possible bite.
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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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