Sweet Potato Hash

 In Breakfast & Brunch, Gluten Free, Paleo, Under 1 Hour, Vegetarian

The key to this hash is sweet potatoes with cumin and fresh-squeezed lemon juice. It is to die for, it is simple, it is savory and oh so good. You can clean out the fridge and throw in some greens, some white potatoes, mushrooms, cheddar cheese, you name it! I’m a big fan of making this for lazy Sunday mornings or for breakfast guests. Throw in a bloody mary or hot coffee and consider your morning elevated.

I’ve made this hash a million times, in fact, I cook breakfast for a restaurant four days a week, I can flip a fried egg in the pan without breaking the yolk and have it come out prettier than Channing Tatum in his latest film but the fateful morning that I tried to make a photo-worthy hash for you all, I stood over egg attempt number nine watching dismally as an air bubble rose through the middle of the beautiful yoke and burst, leaving a large, egg-crater where my dreams used to be.

Oh well, an egg is an egg. And any egg that you put on this breakfast hash (pretty or not) will be fantastic. White egg, brown egg, sunny side, over easy, scrambled, slightly over-done etc.. You really can’t go wrong. So whatever your egg skills may be and whether or not you’re a morning person, this hash is here for you.

Subscribe for New Recipes!

Sweet Potato Hash

Difficulty: Easy

Yield: 3 Servings
Prep Time: 10 min
Cook Time: 20 min

Ingredients:

  • 2 Large Sweet Potatoes
  • 1 ½ Tablespoons Ground Cumin
  • 2 teaspoons Pepper
  • 3 Eggs
  • Salt to taste
  • 1 Lemon
  • 1 Cup Arugula or Spinach

Directions:

Start by dicing up your sweet potatoes into bite-sized pieces.

In a large nonstick or cast iron skillet, add the sweet potatoes and cover them 3/4ths of the way up with water. Cover and bring to a boil.

(Alternatively, you may roast them tossed in oil at 375 Fahrenheit for 15-20 minutes)

Boil the sweet potatoes for seven minutes, then remove the lid and let the water boil away completely.

Check to see if the sweet potatoes are cooked through, they should be fork tender. If not, add another half cup of water and boil it away.

Turn the heat off and stir in the arugula, cumin, salt, pepper and lemon juice. Taste and adjust seasoning as needed.

In a separate pan, cook the eggs to your preference. You could even get crazy and scramble them in the hash pan.

Serve the hash with the eggs and some hot sauce, cheese or salsa if desired. Enjoy!

Note: I like to wash out or soak my cast iron immediately after making this. Dried on sweet potato is hard to get off. For more info on cast iron care see: How to Season a Cast Iron

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Large Cast Iron Skillet
  • Wooden Spoon
  • Chefs Knife
  • Cutting Board
  • Fork
  • Measuring Cups
  • Measuring Spoons

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Sweet Potato Hash

Difficulty: Easy

Yield: 3 Servings
Prep Time: 10 min
Cook Time: 20 min

Ingredients:

  • 2 Large Sweet Potatoes
  • 1 ½ Tablespoons Ground Cumin
  • 2 teaspoons Pepper
  • 3 Eggs
  • Salt to taste
  • 1 Lemon
  • 1 Cup Arugula or Spinach

Directions:

Start by dicing up your sweet potatoes into bite-sized pieces.

In a large nonstick or cast iron skillet, add the sweet potatoes and cover them 3/4ths of the way up with water. Cover and bring to a boil.

(Alternatively, you may roast them tossed in oil at 375 Fahrenheit for 15-20 minutes)

Boil the sweet potatoes for seven minutes, then remove the lid and let the water boil away completely.

Check to see if the sweet potatoes are cooked through, they should be fork tender. If not, add another half cup of water and boil it away.

Turn the heat off and stir in the arugula, cumin, salt, pepper and lemon juice. Taste and adjust seasoning as needed.

In a separate pan, cook the eggs to your preference. You could even get crazy and scramble them in the hash pan.

Serve the hash with the eggs and some hot sauce, cheese or salsa if desired. Enjoy!

Note: I like to wash out or soak my cast iron immediately after making this. Dried on sweet potato is hard to get off. For more info on cast iron care see: How to Season a Cast Iron

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Large Cast Iron Skillet
  • Wooden Spoon
  • Chefs Knife
  • Cutting Board
  • Fork
  • Measuring Cups
  • Measuring Spoons

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Learn the Lingo & Pro Tips

3 Servings 2 Large Sweet Potatoes 1 ½ Tablespoons Ground Cumin 2 teaspoons Pepper 3 Eggs Salt to taste 1 Lemon 1 Cup Arugula or Spinach
Recent Posts

We want to hear from you, leave a comment!

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt
%d bloggers like this: