This sweet potato & veggie hash is one of my secret weapons. I consider it a part of my recipe arsenal. What the heck is a recipe arsenal, you ask?
A recipe arsenal is something I think everyone should have. 4-5 recipes you can confidently whip up, on a whim, with ingredients you generally have on hand. I started making sweet potato & veggie hash after watching another one of Ree Drummond’s (The Pioneer Woman) awesome episodes on the Food Network. I added a splash of this and that here and there, and I’m always pleased with the results of this one. I love that it is simple and incredibly filling. Oh! You can also eat for breakfast, lunch AND/OR dinner :).
This is one of those recipes that can be altered to fit what you have on hand, or if you’re lucky enough to have a garden, use what you have coming in there! I always top mine with a beautiful, fried egg, but my sweet boyfriend, Jared, is totally grossed out by eggs. I usually buy chicken or turkey sausage and add it in with the mixture when he’s at the table so he gets his protein in, too.
You’ll start by washing all of your potatoes. I like to take the skin off of the sweet potatoes, but I really like to leave it on the russets. I think it helps with the texture (and less for me to peel-yay!). Heat a large pan on medium high while you chop the potatoes. I like a chunky hash, so I leave my potatoes larger, but you can dice them smaller if that’s your style. Add your olive oil in the hot pan and add the potatoes. Let them get a little brown on the edges; cook for about 5 mins. Add your water and cover the pan. Turn the heat to medium This will help the potatoes to steam. Dice the rest of your vegetables- you’ll want to make them similar in size to the potatoes to make for easier eating. Let the potatoes cook for about 5 more mins until they are a tad soft. Drain the water and put the pan back on the burner.
Add the onions, bell pepper, and zucchini to the potato party. Turn the heat to medium. Let this go until the veggies and potatoes are cooked really well, aprox 10 mins. Add cumin, salt and pepper. Turn the heat to medium high- high for 2-3 mins to get a nice crisp on the edges of your hash. Heat a small pan on medium, spray with oil, and crack in your egg, sunny side up! Cook said egg until the whites are cooked and set but the yolk is still gooey.
Spoon a generous helping of the hash into a bowl or on a plate. Top with your egg, a pinch of salt and pepper, and a sprig of fresh cilantro. Sometimes I add crushed red pepper or cayenne for heat. Bonus: when you pierce into your yolk, you’ll get a rich creamy sauce all over your potato and veggie goodness. Happy Eating!
- 2 large sweet potatoes
- 3 medium russet potatoes
- 1 medium sweet onion
- 1 red bell pepper
- 1 zucchini
- 4 eggs- one for each serving
- ½ tsp cumin
- ½ cup of water
- 4 springs of cilantro
- optional- a pinch of crushed red pepper or cayenne
- Wash potatoes.
- Heat a large pan or skillet on medium high.
- Peel sweet potatoes and give all potatoes a chop.
- Pour oil into your pan.
- Add potatoes to the pan and cook for 5 mins.
- Add water. Turn burner to medium, cover and cook for 5-8 mins.
- Chop vegetables.
- Drain water and return pan to heat.
- Add vegetables to potato mixture.
- Stir, cook for about 10 mins.
- Add cumin, salt, and pepper.
- Turn burner to high and cook to get a crisp on the hash for 2-3 minutes. Remove from heat.
- Heat a small pan, spray with olive oil.
- Fry each egg until the white is set and the yolk remains gooey.
- Plate ¼ of the hash on a plate and top with the egg. Enjoy!