Savory Sweet Potato Hash
This hash is one of those cozy, feel-good dishes that warms you from the inside out. I love how versatile it is—perfect for any meal of the day!
Sweet potato hash has a special place in my heart, probably because it reminds me of those lazy Sunday mornings when I’d whip something up just for myself.
It’s so easy to toss in whatever veggies I have on hand, and it always turns out great!
Plus, the vibrant colors and earthy flavors make it a feast for both the eyes and the tummy.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Sweet potatoes are such a wonderful base for this hash. You can easily swap in other veggies like zucchini or mushrooms if you have them. Just remember to adjust the cooking times based on what you use!
Tips & Notes
- •I like to keep my sweet potatoes in a cool, dark place—this keeps them fresh longer.
- •If you want a bit of heat, feel free to add some red pepper flakes when you cook the onions!
Recipe Variations
- •Sometimes I’ll add black beans or chickpeas for extra protein and texture.
- •You could also throw in some diced tomatoes for a bit of juiciness.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat on the stove with a splash of water to bring the hash back to life!
Frequently Asked Questions
Can I make this hash ahead of time?
Absolutely! You can prepare it a day in advance and just reheat it in a skillet. It tastes great even after being stored!
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This hash is one of those cozy, feel-good dishes that warms you from the inside out. I love how versatile it is—perfect for any meal of the day!
Ingredients
Instructions
- 1
Start by heating the olive oil in a large skillet over medium heat. I love using a cast-iron skillet for this—it gives everything a nice caramelized touch.
- 2
Add the diced onion and cook for about 3-4 minutes until it becomes translucent.
- 3
Stir in the garlic and cook for another minute, just until fragrant. I can already smell the goodness!
- 4
Next, toss in the diced sweet potatoes, bell pepper, smoked paprika, cumin, salt, and pepper. Stir everything together and cook for about 15-20 minutes, stirring occasionally. You want those sweet potatoes to get fork-tender and a little crispy on the edges.
- 5
Once the sweet potatoes are cooked through, stir in the chopped spinach and cook for another 2-3 minutes until it wilts down. This adds such a beautiful pop of green!
- 6
Serve the hash warm, topped with fresh avocado slices and a sprinkle of cilantro. Enjoy every bite!
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