Sweet Potato Hash
My healthy Sweet Potato Hash recipe is super simple and delicious. Over the years, I’ve had some good hash, some bad hash, and some ugly hash. I love corned beef hash the day after St. Patty’s Day, but that’s another recipe. This is a common go-to breakfast dish for me because its easy to make, with only a few ingredients that are easily accessible (I always have sweet potatoes in my pantry), and pretty healthy. The coconut oil enhances the flavor of the sweet potatoes without overpowering like butter usually can.
This Sweet Potato Hash recipe is healthy, simple, and delicious! It's simplicity allows the sweet potato to be the star of the dish magnifying its great flavor and texture.
- 2 large sweet potatoes cleaned, cubed
- 4 tbsp coconut oil
- 1 cup onions chopped
- 1 clove garlic minced
- 1 tsp paprika
- 1/2 tsp thyme
- salt and pepper to taste
- 4 eggs your way
Boil cubed sweet potatoes in water until they start to soften, but not too soft - about 5min. You still want the potatoes to be a little crisp so they don't turn to mush in the pan. Drain and set aside on a large plate to dry.
Add 2 tbsp coconut oil to a cast iron skillet or non-stick pan. Heat over medium-high heat until the oil starts to smoke.
Saute onions and garlic until they start to brown on the edges, about 5-7min.
- Add the rest of the coconut oil, potatoes, paprika, thyme, salt, and pepper and toss in the pan until mixed well.
Reduce heat to medium, cover, and cook undisturbed for 5 minutes.
Stir the hash then cook covered again for an another 3 minutes or until browned to your liking.
Serve topped with eggs, poached, over easy, sunny-side up, or however you like it!
Looks amazing, just what I’m in the mood for this morning!