Pescatarian Sweet Potato Hash Browns
Sweet potatoes get a serious upgrade here, transformed into crispy, golden patties that are earthy, warming, and genuinely hard to stop eating. The trick is wringing every last drop of moisture out of the shredded potato before it ever hits the pan — that extra step is what separates a truly crunchy crust from a soggy disappointment. Coconut oil gives each patty a subtle richness and helps achieve that deep, caramelized exterior, while turmeric and ginger add a gentle, aromatic heat that makes these taste far more interesting than your average breakfast side. Garlic rounds everything out with a savory backbone that keeps each bite grounded. These come together in a cast iron or stainless steel skillet in two quick batches, so the whole process is straightforward even on a busy morning. A scatter of fresh chives at the end adds a pop of color and a mild oniony brightness that ties it all together beautifully. Whether you're serving them alongside eggs, a grain bowl, or just on their own with a dipping sauce, these patties are the kind of simple, plant-forward recipe you'll find yourself coming back to again and again.
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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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