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Healthy eating during the holidays can be easy if you plan ahead. This easy roasted sweet potato hash recipe is a great way to sneak in some tasty veggies at breakfast or dinner.
At the start of 2014 I set out on a goal to eat healthier, move more and drop some pounds. I’m happy to report that I’m down 30 pounds and an entire size in clothing. I hope to continue my success through 2015, but first I have to make it through the holidays. Yikes! All that sugar that is begging to be eaten. One of my best tricks for healthy eating is to eat veggies at every meal including breakfast. For me that usually means scrambled eggs with sauteed vegetables, but that can get boring so I’m always looking for new ideas and ways to sneak in some vegetables in the morning.
I checked out this article in the Healthy Living Made Simple online magazine on eating healthy over the holidays. I loved their ideas on how to lighten up favorite holiday dishes. I also saw these great sweet potato recipes. You can find the app in the App Store. It is available for iPads and iPhones right now. I love sweet potatoes and am constantly trying out new recipes with them. I noticed the recipe for Sweet Potato Harvest and it inspired me to create a sweet potato hash to have at breakfast.
The basic ingredients for the hash are sweet potatoes, potatoes and onions. I totally forgot to include the red bell pepper I had bought, too! All veggies and all healthy for you. Bring on the holidays.
I picked up my ingredients at Sam’s Club (while picking up an order of cupcakes for my son’s birthday but we will forget about those for now!). Sam’s had a huge display of sweet potatoes right in the center aisle. You can’t miss them. The onions and potatoes were close by, too.
This recipe is super easy. You need a little time to let the recipes roast so do this first and then make your coffee and then eggs. You want to make sure to dice the sweet potatoes and potatoes the same size so they cook evenly. I love slicing in to a sweet potato and seeing that gorgeous orange.
I switched up the recipe a bit and I tossed my vegetables in coconut oil instead of butter. I used salt and pepper instead of the salad dressing. I did add a couple of splashes of hot sauce. I also increased the heat of the oven and roasted the hash instead of baking it. So just keep an eye on it. Sweet potatoes take a while to cook so you’ll need at least a good 20 minutes.
While the mix roasted I made my coffee and prepped some pans for eggs. Once the sweet potato hash was done, I turned off the oven and quickly fried up some eggs. A hearty and healthy breakfast that was also delicious!
- 2 medium-sized sweet potatoes, cubed
- 3 medium-sized white potatoes, cubed
- 1 small onion, chopped
- 1 medium bell pepper, chopped
- 4 tablespoons coconut oil, liquid
- 1 tablespoon hot sauce (more if desired)
- Salt and pepper to taste
- Preheat oven to 400 degrees. Mix all ingredients together in a 9 x 13-inch greased casserole pan. Roast for about 20 minutes. Stir the mix after 10 minutes and continue to check on it every 5 minutes or so until it is browned and the sweet potatoes are soft.
To make this hash paleo, just leave out the potatoes!