Description
A quick and healthy 4-ingredient sweet potato hash that’s perfect for breakfast, lunch, or dinner—naturally gluten-free, vegan, and full of flavor.
Ingredients
1 tablespoon extra virgin olive oil
1 1/2 – 1 3/4 pounds sweet potato, diced
1 large shallot, chopped (about 1/2 cup)
1/2 teaspoon salt
½ teaspoon dried thyme (optional)
Instructions
Sauté the Shallot: 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.
Sauté the Potatoes: 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.
Serve: Keep warm until ready to serve
Storage: Refrigerate leftovers in a sealed glass container for 3-5 days.
Notes
If the potatoes start to stick to the pan, reduce the heat and add a splash of water or stock to deglaze the pan. Be careful, as the liquid may splatter.
Serving Ideas:
Top with eggs and a few slices of Oven-Baked Turkey Bacon for a quick breakfast bowl.
Add to greens and drizzle with EVOO—try it with my Salmon Dip for a fresh lunch salad.
Mix with Ground Bison and Steamed Kale for a hearty, nourishing dinner.
Craving spice? Stir in 2 teaspoons of Savory Spice’s Vindaloo curry powder. (PS: My Mild Chicken Vindaloo Recipe is fantastic!)
