Turkey Free Sweet Potato Hash Browns
These golden patties are everything you want in a breakfast side — crispy on the outside, tender in the middle, and packed with warm, earthy flavor from turmeric and ginger. Sweet potatoes bring a natural sweetness that plays beautifully against the savory garlic and sea salt, making each bite feel a little more special than your average morning hash. The real secret to getting that deep, caramelized crust is wringing every last drop of moisture out of the shredded potato before it ever hits the pan — skip that step and you'll get steam instead of sizzle. Coconut oil is the fat of choice here, and it handles the high heat like a champ while adding just a hint of richness. Cooking in two batches in a cast iron or stainless steel skillet gives each patty the undisturbed contact time it needs to develop that gorgeous golden-brown exterior. A scatter of fresh chives at the end adds a pop of color and a mild oniony finish that ties everything together. Whether you're serving these alongside eggs or just grabbing a couple straight off the plate, they disappear fast.
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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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