Are you looking for a delicious and healthy alternative to traditional breakfast hash? Look no further! Sweet Potato and Zucchini Hash is made with wholesome ingredients, easy-to-find pantry staples, and bold flavors. It’s perfect for both busy weekday mornings or lazy weekend brunches. This dish takes just 25 minutes to make and it’s endlessly customizable—simply use your favorite seasonings or switch up the vegetables as desired. Whether dining solo or serving a crowd, this nutritious meal is sure to provide everyone with balanced nutrition and unbeatable flavor satisfaction every time!
16 oz. (450g) sweet potato, peeled, cut into cubes
1½ tbsp. coconut oil
2 medium zucchini, diced
1 onion, diced
2 cloves garlic, chopped
handful parsley, chopped
cayenne pepper, to taste
salt & pepper
How to Prepare
Cook the sweet potato for 3-4 minutes in a pot of boiling water, then drain.
Heat the ½ tablespoon of the oil in a pan, over medium heat. Add the sweet potato, zucchini, onion and garlic, sauté for about 5 minutes, until cooked and browned. Season to taste with salt and pepper, and set aside.
Heat the remaining oil in the pan and fry the eggs to your liking.
Divide the vegetables between 4 plates, top with fried eggs and sprinkle with parsley. Season with cayenne pepper, salt & pepper, to taste and serve.