Pregnancy Friendly Sweet Potato Hash Browns
Sweet potatoes are one of those ingredients that genuinely pull their weight during pregnancy — loaded with folate, vitamin A, and complex carbs that keep energy steady throughout the day. These crispy patties lean into that natural sweetness while turmeric and ginger add a warm, aromatic depth that makes every bite feel a little more special. The trick to getting that satisfying golden crust is wringing every last drop of moisture out of the shredded potato before it ever hits the pan, so don't skip that step. Coconut oil gives the outside a beautifully caramelized finish without any of the processed additives you'd find in a packaged frozen version. Garlic rounds out the savory side of things, and a handful of fresh chives on top adds a pop of color and brightness right before serving. These come together in a straightforward skillet method that keeps the ingredient list clean and the process totally manageable, even on a low-energy day. Serve them alongside eggs, avocado, or whatever sounds good — they're flexible enough to anchor any meal from breakfast through 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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