Walnut Free Sweet Potato Hash Browns
Golden, crispy-edged patties made from sweet potato are one of those breakfast wins that feel indulgent but come together with a surprisingly short ingredient list. The trick here is wringing every last drop of moisture out of the shredded sweet potato before it ever hits the pan — that step alone is what separates a truly crunchy crust from a soggy disappointment. Coconut oil gives each patty a subtle richness and helps achieve that deep, caramelized color on both sides, while turmeric and ginger add a warm, earthy depth that makes these taste far more complex than a standard hash brown. Garlic rounds everything out, and a scatter of fresh chives at the end brings a little brightness to the plate. The whole lineup is naturally free from tree nuts, so there's no need to scan labels or worry about sneaky add-ins — just straightforward, wholesome ingredients doing their job beautifully. These are equally at home next to scrambled eggs on a lazy weekend morning or served as a savory side at dinner, and the cast iron skillet method means every batch comes out with that satisfying, crackling edge.
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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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