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Sweet Potato Hash
This tender and warmly spiced Sweet Potato Hash Recipe is an easy-to-make savory side dish or vegan main. It's delicious, ready in a few steps, and full of good-for-you ingredients!
Servings: 6 servings
Ingredients
- 5 tbsp avocado oil divided
- 1 yellow onion diced
- 1 red bell pepper diced
- 2 tsp fine sea salt divided
- 3 medium sweet potatoes rinsed thoroughly and cut into 1/3-inch cubes
- 2 tsp smoked paprika
- 1 tsp fennel seeds
- 1 tsp red chili flakes
- 1 tsp black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Warm 2 tablespoons of the avocado oil in a large skillet over medium heat. Add the onions, pepper, and 1 teaspoon of sea salt. Cook, stirring regularly, until the onions are translucent or for about 3 minutes.
- Transfer the onions and peppers to a bowl and set aside.
- Add the remaining 3 tablespoons of oil to the skillet and increase the heat to medium-high. Add the sweet potatoes and 1 teaspoon of sea salt. Fry for about 6 minutes, stirring occassionally to prevent burning. Reduce the heat to medium if it is too high.
- Reduce the heat to low, and cover the skillet. Cook for 15-20 minutes, stirring halfway through, until the potatoes are tender.
- Stir in the cooked onions and peppers and the paprika, fennel seeds, chili flakes, and flake pepper. Season to taste with more salt.
- Garnish with fresh herbs, and serve hot.
Video
Notes
Storage Directions
- Refrigerating: Leftover healthy sweet potato hash keeps covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: The hash can also be frozen. Cool it to room temperature before transferring it to a freezer-safe container and freezing it for up to 3 months. Thaw the hash overnight in the refrigerator or defrost it on low heat in the microwave.
- Reheating: Warm the hash in a skillet over low heat with a teaspoon or two of oil for 3-5 minutes until hot, or warm it on gentle heat in the microwave.
- Cut the sweet potatoes uniformly. This encourages even cooking. The cubed potatoes don't need to be perfect, but aim for about 1/3-inch-sized cubes.
- Use oil with a high smoke point. A high-heat oil does not burn when heated to high temperatures, preventing smoking or a burnt taste in the hash. Avocado oil has a high smoke point, but you can also use coconut, olive, or grapeseed oil.
- Cook until tender. Check the potatoes after removing the lid and cook them until you can easily pierce them with a fork. Larger potato cubes will need more cooking time; smaller ones will need less.
- Season to taste. Salt enhances the sweetness of the potatoes; add it to taste before serving. For more smoke or heat, you can also add additional paprika or chili flakes.