Wheat Free Sweet Potato Hash Browns
Sweet potatoes, coconut oil, and a handful of warm spices are all it takes to pull off a breakfast side that feels genuinely special. The trick to getting that satisfying golden crust is wringing every last drop of moisture out of the shredded potato before it ever hits the pan — skip that step and you get steam instead of sizzle. Turmeric and ginger give each patty a subtle warmth that plain white potato hash browns just can't match, and the coconut oil crisps the edges beautifully without any grain-based binders or fillers. For anyone navigating a wheat-free lifestyle, this is the kind of recipe that proves you're not missing out — there's nothing to substitute or swap because the original lineup is already completely clean. Cast iron or stainless steel is your best friend here, giving you that deep, caramelized underside that makes these patties look as good as they taste. Finish with a scatter of fresh chives and serve them straight off the plate while they're still crackling.
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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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