What’s easy to prepare ahead of time, super healthy and works as a healthy breakfast or dinner? This nutrition-rich sweet potato hash!
For being incredibly easy to prepare, hash really packs a punch. It’s essentially a dish made from diced or cubed potatoes, veggies, herbs and even meat — turkey bacon makes a tasty addition. If you want to get really fancy, you can grate the potatoes, like homemade hash browns, but I love the simplicity of just chopping and cooking.
The best part about breakfast hash recipes is that they’re super easy to customize to your family’s tastes or what’s in the refrigerator. In my opinion, as long as you have garlic and onions, you really can’t go wrong!
Why Sweet Potatoes Beat Regular Potatoes
That said, this sweet potato hash recipe is my preferred way of making potato hash. For starters, I love swapping regular potatoes for sweet potatoes. They’re a strong anti-inflammatory ingredient and low on the glycemic scale.
Sweet potato recipes are also absolutely loaded with vitamins and minerals. When it comes to vitamin A, for instance, you’ll get nearly 700 percent of your recommended daily value!
The high amount of beta carotene in sweet potatoes is also terrific for your skin, keeping it looking young and fresh — plus, it helps minimize wrinkles. Can we say miracle worker? And most importantly, sweet potatoes are sweeter than regular potatoes, perfect for breakfast or a dinner with a little extra zest.
How to Make Sweet Potato Hash
But the best part about sweet potato hash is making and eating it!
So start by preheating the oven to 350F. In the meantime, line a baking sheet with parchment paper. Add all the ingredients to the tray, using your hands to toss in the avocado oil until well combined. One less dish to wash!
Next, cook all the ingredients for 30 minutes, or until the sweet potatoes are fork tender. That’s your sign this potato hash recipe is done.
Add the sweet potato hash to a plate, top with egg (extra protein, yum!), cilantro and hot sauce.
- 2 sweet potatoes, cubed
- 2 tablespoons avocado oil
- 1 medium red onion, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- ½ teaspoon smoked paprika
- ½ teaspoon garlic
- ½ teaspoon oregano
- one pasture-raised egg, cooked any style
- fresh cilantro
- hot sauce
- Preheat oven to 350 F.
- Line a large baking sheet with parchment paper and add all the ingredients, using your hands to toss in the oil until well combined.
- Cook for 30 minutes, or until potatoes are fork tender.
- Add to a plate, top with egg, cilantro and hot sauce.
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