Vegetarian Sweet Potato Hash Browns
These hash browns are crispy on the outside, tender in the middle, and packed with warm, earthy flavor that makes them feel like so much more than a simple breakfast side. Wringing the moisture out of the shredded sweet potato is the real secret here — that extra step is what gives each patty those deeply golden, satisfying edges that hold together beautifully in the pan. Coconut oil adds a subtle richness while helping the crust develop without burning, and the combination of turmeric and ginger gives every bite a gentle, aromatic kick that plain potato hash browns just can't compete with. Garlic rounds everything out so the flavor is savory and complex rather than one-note sweet. Fresh chives on top add a little brightness and color right before serving, making these look as good as they taste. Whether you're building out a weekend brunch spread or just want something hearty and wholesome on a weekday morning, these patties deliver without any fuss.
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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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