Sweet Potato Hash

Sweet potatoes are one of my favorite foods. They are so versatile and add a little something different to your typical breakfast spread. I love a good garlic-y sweet potato hash under poached eggs, fried eggs, tossed into an omelette, or added to a breakfast taco with bacon and scrambled eggs. The jalapeno in this hash adds a little heat that is balanced out really well with the sweet and crispy sweet potatoes.

I typically double this recipe on a Sunday morning (making it in two separate skillets) and keep leftovers in the fridge in an air tight container. They’re great to have on hand to add to weekday breakfasts, as a side to a grilled protein or to toss into salads, soups or curry dishes. I think you’ll love it as much as I do!

Dice sweet potatoes, red onion, jalapenos and garlic. Sauté everything in stages in a little butter and olive oil and really, it’s as easy as that!

Tip: Store leftovers in an airtight container in the fridge. Through out the week add a couple scoops to scrambled eggs mixed with a generous sprinkling of Everything But the Bagel seasoning, for a quick and delicious breakfast scramble.

Sweet Potato Hash

Crispy, savory sweet potato hash that is great for breakfast or as a side dish.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Servings: 4

Course: Breakfast, Brunch, Side Dish

Ingredients Method Notes

Ingredients

  

• 2 large sweet potatoes washed, dried, and diced small
• 1/2 cup red onion diced small
• 1 jalapeno seeded and diced small
• 2 cloves garlic minced
• 2 tbsp butter or bacon grease (if you have bacon grease, use it)
• 3 tbsp olive oil
• salt and pepper

Method

 

1. Pour 3 tbsp olive oil and butter (or bacon grease) in a medium large sauté pan heated to medium high heat.
2. Add sweet potatoes, salt and pepper and stir to combine and coat all diced pieces of sweet potato. Sauté 7-9 minutes, stirring every minute or so to keep potatoes from sticking and ensure all sides of potatoes cook and begin to brown. 
3. Add peppers, onions, and garlic and stir to combine. Season with a little more salt and pepper and sauté another 5-6 min until onions and potatoes are tender, stirring every 1-2 minutes to keep potatoes from sticking to the bottom of the pan.
4. Cover the pan with a lid or a piece of foil and turn heat down to low. Allow potatoes to cook covered for an additional 5 minutes until cooked through and tender. 

Notes

Red onion can be substituted with shallots, white or yellow onion if you don’t have red on hand.

You can sub the butter and olive oil for coconut oil and ghee to make these Whole30 compliant.

 

I love seeing photos when you make my recipes! Make sure to tag me @katyscookin on Instagram when you make this Spicy Sweet Potato Hash. Thanks for stopping by!