Sesame Free Sweet Potato Hash Browns

Total time40 min

Prep time15 min

Cook time20 min

4.5

(9)

Golden, crispy-edged sweet potato patties spiced with turmeric and ginger are the kind of breakfast upgrade that makes you wonder why you ever settled for the frozen kind. Coconut oil gives each patty a beautifully caramelized crust while keeping the whole recipe completely free of sesame in any form — no tahini, no sesame oil, no hidden seeds lurking in a spice blend. The real trick here is wringing every last drop of moisture out of the shredded sweet potato before it hits the pan; that extra step is what separates a truly crispy hash brown from a sad, soggy one. Turmeric and ginger add a warm, earthy depth that pairs naturally with the sweetness of the potato, and a handful of fresh chives on top brings a little brightness to finish. These come together in a cast iron or stainless steel skillet with pantry staples you likely already have on hand, making them just as practical as they are delicious. Serve them straight off the pan while the edges are still crackling — they're worth every second of the wait.

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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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