When it comes to breakfast hash, most recipes call for russets or Yukon golds, or some other type of starchy white potato. But there's a rising trend to mix things up and go for something more colorful. Savory sweet potato hash is not only perfect for fall brunching, it's Paleo-friendly and packed with all sorts of nutrients. Hello, off-the-chart Vitamin A and that crucial antioxidant, beta-carotene! We're serving up some sweet potato prep tips, and a heaping helping of our best Sweet Potato Hash recipes.
- Savory Sweet Potato Hash
- Sweet Potato and Pastrami Hash
- Paleo Hash
- Sweet Potato and Fennel Hash
- Sweet Potato Hash Browns
Reinventing Last Night's Dinner
The exact history of hash is a bit hazy, but it was likely created by some clever/lazy cook at a diner, using up the leftovers from the previous dinner shift. Great idea! So, when you're baking a meatloaf or lasagna or roasting a chicken, toss a couple of sweet potatoes in the oven at the same time. They keep, covered, in the fridge for about a week. Or, if you forgot to plan ahead, 8 minutes in the microwave does the trick. Here are more a few more tips for making the best sweet potato hash:
- Chop in small, uniform-ish pieces, about the size of a grape. That makes for a quick cook time and more golden, crispy surface space.
- Don't overcrowd the pan. That's especially important if you prefer that crisp texture.
- Cast iron is best, but non-stick works well, too. Heat the pan before adding the ingredients.
- Serve with a perfect fried egg on top.
- Pass the homemade salsa and, if you're in brunch mode, pour a Bloody Mary.
Get the full scoop on how to make this version of sweet potato hash, Greek Cowboy Hash in this short video:
Looking for more inspiration?
Check out our Brunchworthy recipes and articles.