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5 from 1 vote

Sweet Potato Hash

Swap out regular potatoes for sweet potato hash! A tasty way to add potatoes to meals.
Course Side Dish
Cuisine American
Diet Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 205kcal
Author Caitlin Self, MS, CNS, LDN

Ingredients

  • 1 Tablespoon coconut oil or olive oil, bacon/chicken grease, lard, etc.
  • 1 large yellow sweet potato about 1 pound
  • salt & pepper to taste

Optional toppings

  • fried egg
  • salsa
  • avocado
  • green onions
  • cilantro
  • cheese
  • greek yogurt or sour cream

Instructions

  • Wash the potato. (I never peel potatoes.) Shred the potato using a cheese grater, julienne peeler, spiralizer, or your food processor (go you!).
  • Warm the oil in a large nonstick skillet, coating the pan. Add the sweet potato and spread out. Sprinkle with a little salt & pepper and let cook over medium-high heat, untouched, for 3-5 minutes.
  • When the bottom begins to get a little crispy, lift it up and flip it to the best of your ability. Add a little more oil if necessary, but you probably won't need it. Let the other side cook until crispy, about 3-5 minutes.
  • Finally, break up the hash to maximize crispiness and make sure it is cooked all the way. Serve.

Notes

Serve with fried eggs, or make it a dinnertime affair with fajitas, tacos, roasted vegetables, or burrito bowls.

Nutrition

Calories: 205kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 94mg | Potassium: 573mg | Fiber: 5g | Sugar: 7g | Vitamin A: 24118IU | Vitamin B1: 0.1mg | Vitamin B2: 0.1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 0.4mg | Vitamin C: 4mg | Vitamin E: 0.5mg | Vitamin K: 3µg | Calcium: 51mg | Copper: 0.3mg | Folate: 19µg | Iron: 1mg | Manganese: 0.4mg | Magnesium: 43mg | Phosphorus: 80mg | Selenium: 1µg | Zinc: 1mg | Choline: 21mg