Whole 30 Sweet Potato Hash Browns
Crispy on the outside, tender in the middle, and loaded with warm spice, these sweet potato hash browns are the kind of breakfast that makes you genuinely excited to get out of bed. The trick is wringing every last drop of moisture out of the shredded sweet potato before it hits the pan — that extra step is what delivers that deep golden crust instead of a soggy, steamed patty. Coconut oil brings just the right amount of richness and helps the edges crisp up beautifully in a cast iron or stainless steel skillet. Ground turmeric and ginger give each patty a subtle, earthy warmth that elevates this way beyond a standard breakfast side. Every single ingredient here is compliant with a whole-food, no-added-sugar approach, so there's no label-reading required — just real, simple food that tastes indulgent without any compromise. Finish them with a scatter of fresh chives and serve immediately while they're still crackling hot.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!