This is has become one of my go-to breakfast recipes. We eat it all the time in our house. Breakfast, dinner, snack…whenever I have some sweet potatoes around, I make this!
I added this recipe to my repertoire when we recently cut white potatoes out of our diet. We used to eat white potatoes like they were going out of style. So, the switch to mostly sweet potatoes was a big one for us. But, I’ll confess after a few months, I didn’t miss them at all. I created this sweet potato hash one day for lunch when all I had in my fridge were sweet potatoes. I wanted to make a quick lunch and this recipe is the result. I added the herbs a few months ago, which added such great flavor that I make them this way every time now.
I’ve been experimenting with white potato alternatives a lot lately. You’ll see the sweet potato fries in the blog of course, but also the sweet potato chips. And, yesterday I started to experiment with butternut squash. I made fries with it. They were excellent but the recipe needs a little tweaking before I share it here. Stay tuned.
So, enjoy this delicious and quick recipe. It’s perfect anytime of day really, but is an amazing way to start the day. Let me know what you think in the comments below.
Sweet Potato Hash Ingredients
Sweet Potato Hash in Skillet
Yum! Sweet Potato Hash
Local Ingredient: Local Sweet Potatoes from my Harvest Box (Last one of the season!)
2 sweet potatoes, peeled and diced into even cubes
1/2 medium onion, diced
1/2 red bell pepper, diced
2 sprigs rosemary, leaves removed from stem and chopped
2 sprigs of thyme
1 sage leaf, chopped
Sea salt and fresh cracked black pepper, to taste
Olive oil or coconut oil
- In a medium skillet, add oil over medium high heat.
- Add onion, red pepper and half of the rosemary. Saute for 2-3 minutes, until the onions have softened.
- Add the sweet potatoes, remaining rosemary, and the sage. Remove the thyme leaves from the stem and crush them in your fingers before adding them to the skillet.
- Saute the mixture until the potatoes have cooked through.
- Season with salt and pepper.
- Serve hot.
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