Seed Oil Free Sweet Potato Hash Browns

Total time40 min

Prep time15 min

Cook time20 min

4.5

(9)

Golden, crispy-edged patties made from sweet potato are one of those breakfast wins that feel indulgent but come together with genuinely wholesome ingredients. The secret to getting that deep, caramelized crust 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 sizzle. Coconut oil does all the heavy lifting here, giving each patty a rich, slightly nutty finish without any of the refined vegetable or seed oils that tend to sneak into restaurant versions of this dish. Turmeric and ginger add a warm, earthy backbone that makes these taste far more complex than the short ingredient list suggests. A cast iron or stainless steel skillet and a little patience — letting the patties cook undisturbed until truly golden — is all it takes to nail the texture. Finish with a scatter of fresh chives and you've got something that works just as well as a savory breakfast centerpiece as it does alongside eggs or a simple salad.

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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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