Those of you who’ve read my other recipes may have noticed that I have a thing for sweet potatoes. I’ve made everything from cookies (sweet potato protein cookies) to tater tots (baked sweet potato tots), and now I’ve found a new favorite: sweet potato hash!

gluten-free sweet potato hash

You can also make this hash with regular potatoes, but I almost always have sweet potatoes laying around since they tend to be more versatile in cooking. Sweet potatoes also contain less calories and carbs than regular potatoes, and over 400% of your daily vitamin A requirement!

I love to top the sweet potato hash with an over-easy egg for breakfast, so I encourage you to do so if you’re not on a vegan diet. It’s also great with a few splashes of hot sauce.

spicy sweet potato hash

Sweet Potato Hash
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Recipe type: Breakfast
Ingredients
  • 2 sweet potatoes, diced
  • ½ cup red bell pepper, diced
  • ½ cup white onion, diced
  • 1 cup spinach, chopped
  • 1 tbsp tomato sauce
  • 1 tsp olive oil
  • 1 tsp balsamic vinegar
  • Pinch of rosemary, basil, red chili flakes, sea salt and pepper, to taste
  • Optional toppings: fried egg, hot sauce
Instructions
  1. In a large pot on medium heat, cook onions with olive oil for about 1-2 minutes until they begin to soften, then add balsamic vinegar to caramelize the onions and stir for an additional 1-2 minutes.
  2. Add the red bell pepper and cook for about 2-3 minutes to soften the peppers.
  3. Add diced sweet potato and season with spices.
  4. Add ┬ż cup of water and cover. Cook for 5 to 7 minutes until the sweet potatoes are tender, stirring occasionally. (Water will evaporate during cooking.)
  5. Add tomato sauce and salt and pepper, stirring until combined.
  6. Last, add spinach and cook until wilted.
  7. Top with your toppings of choice, and add additional seasonings as desired.

sweet potato hash with fried egg

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