Yeast 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 short, clean ingredient list. The trick to getting that satisfying crunch is wringing every last drop of moisture out of the shredded sweet potato before it ever hits the pan — skip that step and you get steam instead of sear. Coconut oil gives each patty a beautifully caramelized crust while keeping the whole thing completely free of any fermented or leavening ingredients, so there's no need to scrutinize labels or swap anything out. Turmeric and ginger bring a warm, earthy depth that makes these taste far more complex than the handful of pantry staples involved would suggest. A cast iron or stainless steel skillet over medium-high heat is your best friend here — it holds steady heat and lets you walk away for those crucial undisturbed minutes that build the crust. Finish with a scatter of fresh chives and serve them straight off the pan while 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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