Sweet Potato Hash

(Whole 30 Compliant)

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This is a super quick and easy recipe I make ALL the time to satisfy the need for a salty meal.  I LOVE to make this when I get home from teaching fitness and need a snack.  I also love to make it on Saturday or Sunday mornings for a BRUNCH.

My favorite part of a breakfast in a diner is and always has been the breakfast potatoes. This is every bit as satisfying as those.  In fact, it’s better.  It’s crunchy, salty, a little sweet and you can have it any time you want because it’s so quick to prepare.  Just be sure to always have sweet potatoes in your pantry and you’re good to go anytime you get a hankering for a salty (and healthy) treat.

This recipe really helped me to kick the tortilla chip and popcorn habit.  I would literally want that every Monday night when I would get home from teaching at 9:15pm.  This is a much better choice and just as quick.  Plus it’s a hot meal, so way more comforting in the winter than chips.

As you can see, I pair it with a salad.  In the case of these pictures, it’s a lemon dressed kale and avocado salad.

What will you eat them with?  I hope something green 😉

Ingredients:

1 large or 2 small sweet potatoes peeled and diced small

1-2 TBSPNs Coconut Oil

Garlic powder to taste

Salt to taste

Directions:

Heat the oil in a pan over medium/high heat.  Once it’s warm, toss in the sweet potatoes. It should sizzle when they hit the pan.  Let them sit for a minute or two then toss.  Don’t walk away.  Keep the heat medium/high and let the potatoes sit for a minute or two again and toss again. Keep doing this until all the potatoes are browned and cooked through. It takes about 10 minutes.  Add salt and garlic powder to taste. That’s it.  Serve with a salad or even eat alone as a snack.

*You can also use this exact same method with Rutabega. Although in that case I also add 3 cloves of chopped garlic to the mix when cooking and omit the garlic powder.  I also sometimes add rosemary, oregano, and basil or herbs de provence.

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5 from 1 reviews
Sweet Potato Hash
 
Sherri:
Recipe type: Side Dish/ Snack
Cuisine: Breakfast/Brunch/American/ Paleo/Vegan/Vegetarian
Prep time:
Cook time:
Total time:
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Ingredients
  • 1 large or 2 small sweet potatoes peeled and diced small
  • 1-2 TBSPNs Coconut Oil
  • Garlic powder to taste
  • Salt to taste
Directions
  1. Heat the oil in a pan over medium/high heat.
  2. Once it's warm, toss in the sweet potatoes. It should sizzle when they hit the pan.
  3. Let them sit for a minute or two then toss. Don't walk away. Keep the heat medium/high and let the potatoes sit for a minute or two again and toss again.
  4. Keep doing this until all the potatoes are browned and cooked through. It takes about 10 minutes.
  5. Add salt and garlic powder to taste. That's it. Serve with a salad or even eat alone as a snack.
  6. *You can also use this exact same method with Rutabega. Although in that case I also add 3 cloves of chopped garlic to the mix when cooking and omit the garlic powder. I also sometimes add rosemary, oregano, and basil or herbs de provence.