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Sweet Potato Zucchini Hash

Sweet Potato Zucchini Hash

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jerecar

A simple and sweet treat that packs a lot of flavor. It makes a great alternate breakfast side in place of the standard hash browned potatoes. Try it as a breakfast side with scrambled eggs! Sweet potatoes let off a lot of water as they cook, so it may be necessary to drain the hash before serving.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Melt butter in a skillet over medium heat. Stir sweet potatoes into butter to coat. Add brown sugar and stir until integrated.
  2. Increase heat to medium-high; cook and stir until brown sugar caramelizes on surface of the sweet potato cubes, 5 to 7 minutes.
  3. Reduce heat to medium-low. Stir zucchini into the sweet potato mixture; cook and stir until zucchini is tender, 5 to 10 minutes. Drain excess liquid to serve.
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Reviews

Curlydog
1
2/27/2014

Substituted margarine and maple syrup for the butter and brown sugar, and added low-sodium honey ham, for a one-dish lunch or light dinner.

LindaT
1
7/7/2013

I added more zucchini ( personal preference) and added some spicy seasoning. I really didn't care for this as a dinner side dish, but had the leftovers topped with scrambled eggs at breakfast and that was terrific

fingers777
1
11/19/2012

Just made this for my family and my kids went crazy for it. Very good and not overly sweet. I only used 1 tbsp of brown sugar and added a dash off cinnamon.