When our vegetable drawer starts to get a little full, we make a sweet potato hash. It’s the perfect dish to clear some space in the fridge. We usually make this for a quick weeknight dinner, but it would work great for brunch as well. You can also make extra and have it for breakfast during the week.
We prefer using sweet potatoes, but you can use regular potatoes, or even butternut squash (great in the fall)
Take everything in this recipe as a guideline, because, honestly, you can throw in almost any combination of vegetables into this and it still comes out great. Corn, mushrooms, spinach, zucchini, or even Brussels sprouts go great in this dish.
The same goes for the meat. You can omit it altogether if you like, or you can use any type of leftover meat. We’ve made it with pulled pork, brisket, rotisserie chicken, sausage, bacon, you name it. Check out this similar recipe using chicken sausage and Brussels sprouts.
For the eggs, we find that frying them with a little olive oil in a separate pan is the quickest method, but you can also poach the eggs to keep things on the lighter side or if you prefer your eggs this way.
As for toppings, we like things on the spicier side (as I’m sure you’ve noticed with our other recipes), so we opt for a salsa with a kick. We like Native Texan Roasted Green Salsa or Salsa-Holics Hot Salsa, both available at Central Market. We skipped the cheese for this particular version, but some cotija cheese, queso fresco, or shredded cheddar cheese also go great on top. Finally, we added some chopped cilantro and avocado with our fried egg to finish off this sweet potato hash.
Get creative and add your favorite ingredients. We’d love to see your variations.
Sweet Potato Hash
Ingredients
- 2 small sweet potatoes peeled and cut into cubes
- 1 small onion diced
- 1 serrano pepper seeded and diced
- 1 ducle Mediterranean sweet pepper (or several small sweet peppers) diced
- 2 cloves garlic diced
- 6 green onions chopped (green and light green parts only)
- 3 tablespoons cilantro chopped
- 1/4 pound steak grilled
- 2 eggs
- 1 small avocado sliced
- 1 tablespoon Mexican crema
- 2 tablespoons salsa of your choice We use Native Texan Salsa
- 2 tablespoons extra virgin olive oil
Instructions
- After dicing sweet potatoes, we recommend microwaving them in a bowl covered with plastic wrap for about 3 minutes to help soften them. This helps speed up the cooking process, but is not required.
- Heat olive oil in a skillet. Works best in a cast iron skillet. Add in onion and garlic and let cook about 2-3 minutes until softened.
- Next, add in chopped serrano and sweet pepper. Let cook for another 3-5 minutes, stirring occasionally.
- Next, add in the potatoes. It is key to avoid over-mixing. Be patient, allow the potatoes and veggies to stand untouched to get a nice char on the outside. Over-mixing leads to a mushy hash.
- Once the sweet potatoes have a nice char going, go ahead and add in the steak. We used some leftover grilled steak, but any leftover meat honestly worked great. Let cook 2-3 minutes.
- Lastly, throw in the green onions and allow to cook for another minute before covering and removing from heat.
- In a separate non-stick pan, heat small amount of oil. Once pan is hot, crack 2 eggs and allow to cook, sunny side up. Once done, place on top of hash.
- Drizzle hash with Mexican crema and salsa of your choice. Top with chopped cilantro and sliced avocado.