This Sweet Potato Hash recipe is one of our go-to recipes. It’s simple and oh, so yummy!
Hash’s always make for a delicious dish, whether you’re serving it for company, as a side dish or including it in your meal prep. We’re always creating recipes that taste just as good re-heated and this is definitely one of them. We recommended that you include Sweet Potato Hash with this weekend’s meal prep! You may also use yams or really any type of potato in this recipe.
Serve em’ up!
Our favorite way to serve this Sweet Potato Hash is to top it with one or two fried eggs that are cooked to your liking. So stinkin’ good! However, if eggs do not agree with you, it’s quite tasty as is making this a perfect egg-free breakfast option. (Jessica likes hers with a big slice of tomato and a spoonful of sauerkraut on the side.)
- 1 ½ Tbsp.coconut oil (may substitute butter or ghee)
- 1 large sweet potato, finely diced (about 2 cups)
- ½ cup onions, diced
- 2 garlic cloves, minced
- 1 cup mushrooms, diced
- 2 cups spinach, chopped
- 3 strips cooked uncured bacon, diced (omit if vegetarian)
- ¼ tsp. salt
- ¼ tsp. black pepper
- ¼ cup cheese of choice^ (optional) ^omit for Dairy-free and Paleo
- Heat 1 Tbsp. cooking fat in large sauté pan on medium heat.
- Add sweet potatoes and sauté for about 12-15 min or cooked through. Cooking time will depend on size of sweet potato cubes are.
- Add remaining ½ Tbsp. of cooking fat, onions, garlic and mushroom, sauté for about 2-3 minutes.
- Add spinach, bacon, salt and pepper and sauté until spinach is wilted.
- Top with optional cheese and serve.
Give this recipe a try and let us know how you like it!
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