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Sweet Potato Hash

Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins

I love the versatility of this dish. It's perfect for breakfast, but also hits the spot for dinner. I always make enough for leftovers.

 1 Large Sweet Potato - Diced Small
 1 Shallot - Minced
 ½ lb Mushrooms - Sliced - I Use Shiitakes
 1 lb Ground Meat - Pork, Beef or Lamb
 1 Clove Garlic - Minced
 1 Bell Pepper Minced - Red, Yellow or Orange
 1 Jalapeno - Seeds and Stem Removed - Diced
 ½ tsp Ground Cumin
 ½ tsp Chili Powder
 ½ tsp Sweet Smoked Paprika
 1 Large Handful of Spinach
 Salt & Pepper
 Avocado Oil
 2 - 4 Eggs - One for Each Plate
 1 Avocado - Sliced for Topping
 1 Handful of Cilantro Leaves for Garnish

Perfect for breakfast, lunch or dinner. This is an easy recipe to double up so you have leftovers!


Fine dice the sweet potatoes. Mince the shallot, garlic, bell pepper and jalapeno. Slice the mushrooms.


We're going to add about a tablespoon of avocado oil to the skillet and let it heat to shimmer. Add the sweet potatoes, lightly salt them and leave them alone. We'll turn them over in a couple of minutes. We'll let them have a minute on the other side and then we'll add the ground meat and another pinch of salt. We want to break the ground meat up and let it start to brown. As it progresses, we'll add the mushrooms, the shallot, garlic and peppers and the spices.

When it's almost done, we'll add the spinach.

I recommend topping each bowl or plate with a fried egg, sliced avocado and cilantro.