Easy Sweet Potato Hash Recipe

The first time my husband, Brad, made this sweet potato hash, I was surprised that it only had four ingredients. Sautéing the sweet potatoes with shallot and extra virgin olive oil lets their natural sweetness take center stage. They taste like they’ve been infused with warm honey (but I swear there’s not a drop of sweetener!)

This sweet potato hash recipe is so basic, but therein lies its beauty–it pairs well with just about anything. Toss it with some Homemade Barbecue Sauce and add it to burger bowls, or leave it as-is and sprinkle on salads, mix it with eggs, or serve it as a simple gluten-free side dish with Rosemary Garlic Chicken and Sautéed Brussels Sprouts.

Recipe Highlights

• Only 4 inexpensive ingredients
• Cooks in less than 30 minutes
• Highly nutritious and flavorful
• Gluten-free, dairy-free, and vegan

Ingredients

• EXTRA VIRGIN OLIVE OIL – A high-quality extra virgin olive oil is perfect for sautéing the sweet potatoes. Avocado oil is another healthy option. Don’t skimp—it’s necessary to keep them from sticking to the pan and turning to mush.
• SWEET POTATOES – Covington sweet potatoes have excellent flavor, so they’re always my first choice. Developed by North Carolina State University, they’re widely available in the Carolinas. Their smooth skin means you can leave it on for extra fiber and nutrients. Use any variety of sweet potatoes you like, although if you use purple sweet potatoes, I recommend peeling them, as their skins can be quite bitter.
• SHALLOT – Adds a mild, savory flavor that accentuates the sweetness of the sweet potatoes. For a stronger onion flavor, try using red onions instead.

How to Make Sweet Potato Hash

1. Heat the oil in a large, lidded pan over medium heat. Add the shallots and sauté until they start to turn translucent, about 1-2 minutes.
2. Add the sweet potatoes, salt, and dried thyme if using. Stir until evenly coated in oil. Reduce the heat to medium-low, cover, and sauté until the potatoes are fragrant and fork-tender, about 12-15 minutes. Stir occasionally to keep them from sticking to the pan. If they are sticking, reduce the heat and add a splash of water or stock to deglaze the pan. Be careful, as the liquid may splatter.
3. Keep warm until ready to serve.
4. Store leftovers in a sealed glass container for 3-5 days.

Serving Suggestions

Breakfast Bowls: This is a great way to use up leftovers. Sweet potato hash with eggs and a few slices of Oven-Baked Turkey Bacon makes great fuel before a morning hike. Toss the leftover potatoes right into the pan with scrambled eggs, or warm them up and top with fried eggs over medium for a thick yolky sauce.

Lunch Salads: Mix leftover sweet potatoes with your favorite greens, and drizzle with extra virgin olive oil to lightly coat the leaves. Add sliced cucumbers, celery, and hemp seeds for crunch, and top with Easy Salmon Dip for a quick, refreshing salad.

Bison bowls: This is my all-time favorite way to enjoy this sweet potato hash recipe. Simply mix it with Ground Bison and Steamed Kale for a healthy and delicious dinner. This combination strikes the perfect balance of sweet, salty, and savory.

Spice it Up: In the winter, when I’m craving warming spices, 2 teaspoons of Vindaloo curry from Savory Spice hits the spot! If that sounds good, you’ll probably like my Mild Chicken Vindaloo Recipe, so pin that to try later.

🍠 Give this sweet potato hash a try and let me know your thoughts in the comments below!

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