Xanthan Gum Free Sweet Potato Hash Browns
Golden, crispy-edged sweet potato patties seasoned with garlic, turmeric, and ginger — this is the kind of breakfast side that makes everyone hover around the stove. The warm spice combination gives each patty a subtle depth that plain white potato hash browns just can't match. One of the best things about this recipe is that it relies entirely on whole, straightforward ingredients with absolutely no binders or additives needed to hold things together. The real secret is wringing every last drop of moisture out of the shredded sweet potato before it ever hits the pan — that step alone is what delivers that satisfying, deep golden crust. Coconut oil brings a light richness and helps the exterior crisp up beautifully in a cast iron or stainless steel skillet. A scatter of fresh chives at the end adds a little brightness and color without complicating a recipe that's already doing everything right. Serve them straight off the skillet while they're hot and the edges are 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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