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Sweet Potato Hash

Sweet Potato Hash

Prep: 15 min
Ready: 30 min
4-6
vegetableveganvegetariangluten-freehealthyquickspicybreakfast

Crispy sweet potato cubes seared in coconut oil with poblano and jalapeño chiles. Perfect topped with an egg or as a side dish.

Ingredients

  • 3 Tbsp virgin coconut oil
  • 1 large sweet potato, skin on, cut into 3/4-in cubes
  • 1/2 red onion, chopped
  • 2 poblano chiles, seeded, stemmed, and chopped
  • 1 jalapeño chile, sliced into thin rings
  • Kosher salt
  • Freshly ground black pepper
  • 4 green onions (white and green parts), thinly sliced
  • 1 bunch cilantro, leaves chopped and stems thinly sliced
  • 1 or 2 limes

Instructions

  1. Heat a deep, heavy-bottomed pot over high heat. Add the coconut oil and let it melt and coat the bottom of the pan.
  2. Add the sweet potato and stir to coat with oil, then sear, without stirring, until brown, 2 to 3 minutes. Flip the cubes and sear, without stirring, 2 to 3 minutes.
  3. Stir in the red onion, poblanos, and jalapeños; season with salt and pepper; and turn the heat to medium-high. Cook, stirring occasionally, until the onion and chiles begin to brown and the potatoes are a deep, golden brown, 3 to 4 minutes.
  4. Test a potato for doneness; it should be crisp on the outside and soft and creamy inside. Stir in the green onions and cilantro. Taste for seasoning, and squeeze in lime juice to taste.
  5. Transfer to a serving platter. Serve hot.