Sweet potato hash. The thing weekends are made for. With dark winter mornings and sleeping in, cable-knit sweater season is perhaps the high point for brunch. What could be better at this time of year than a lazy Sundays with good food that is really comforting? I’m not talking about a quick batch of Canadian pancakes, but rather taking the time to create a savory sweet potato hash with caramelized onons, and three of my favorite spices: cumin, coriander and cayenne (just a pinch for some subtle heat).
This is the perfect potato hash for a chilly Sunday morning when there is no rush, nothing pressing to do… other than caramelizing onions. Yes, caramelizing onions may take a long time, but it’s so worth it. If you are anything like me than as soon as you hear “caramelized onions”, you know it’s going to be tasty.
I like to serve this sweet potato hash with eggs, but it you want a vegan version than simply leave them out. Salsa goes great with this dish as does a simple spicy tomato salad. There are a number of ways to make a sweet potato hash. You can roast the sweet potatoes in the oven or grate them and fry them, but I like the one-pan, “one mess to clean-up”, method. It’s easy and healthy since the sweet potatoes are steamed in the pan instead of fried in a lot of oil.
I peeled my sweet potatoes for this recipe, but you can feel free to leave them on. Just give them a good scrub beforehand, and of course buy organic. In this case, organic does make a difference whether peeled or not. They just taste better!
Sweet Potato Hash
- 1 1/2 tablespoons coconut oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- pinch of cayenne pepper
- sea salt, to taste
- 3 small yellow onions, halved and thinly sliced
- 2 organic sweet potatoes (about 650 g), peeled and cut into small cubes
- 1 small red pepper, diced
- 1/2 cup water (125 ml)
- freshly chopped flat-leaf parsley, to garnish
- chili flakes, if you like a little spice
To serve (optional):
- 2 or more eggs
In a large heavy-bottomed or cast-iron skillet, melt the coconut oil over medium heat. Add the cumin, coriander and cayenne and stir until fragrant, about 30 seconds.
Add the sliced onions, season with salt and stir to coat. Cook for 3 minutes, stirring, then reduce the heat to medium-low. Continue to cook, stirring every 10 minutes, until the onions are rich brown and caramelized, about 25 minutes.
Add the sweet potatoes and red pepper, mix together to combine with the onions. Add the water, cover the skillet with a lid and let cook, undisturbed, for 20 minutes (during this time the sweet potatoes will steam).
NOTE: If not entirely cooked through, give a stir and then put the lid back on and cook for another five minutes or so, adding more water if too dry. If water remains in the pan, remove the lid and continue cook until excess water evaporates.
For an extra hearty weekend breakfast, this sweet potato hash can be served with an egg on top. You can either fry or poach the eggs separately or add them directly to the skillet. To cook the eggs, make divots in the sweet potato hash (1 divot per egg), then crack the eggs into them. Replace the lid and allow the eggs to cook until the white is set, about 5 minutes, depending on how runny you like your eggs. Alternatively, you can put the whole thing, without the lid of course, under your oven’s broiler. Just make sure you are using an oven-proof or cast-iron skillet.
Just before serving, sprinkle with chopped parsley and chili flakes, if using. Enjoyed best while it’s hot!
It is also fine to leave the skin on the sweet potatoes. Just make sure they are organic.
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