Pork Free Sweet Potato Hash Browns
Golden, crispy-edged patties made from sweet potatoes are one of those breakfast upgrades that feel indulgent but come together with surprisingly humble ingredients. The key move here is wringing every last drop of moisture out of the shredded sweet potato before it ever hits the pan — that extra step is what separates genuinely crispy hash browns from a soggy disappointment. Coconut oil gives each patty a beautifully caramelized crust and a subtle richness, while turmeric and ginger add a warm, earthy depth that makes these taste far more complex than a standard breakfast side. Garlic rounds everything out with a savory backbone, and a scatter of fresh chives at the end brings a little brightness to the plate. Everything in this recipe is naturally free of pork and pork-derived ingredients, so there's no need to scrutinize labels or swap anything out — it's clean and straightforward from the first grate to the final flip. Serve them alongside eggs, tuck them into a breakfast wrap, or honestly just eat them straight off the plate 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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