Sweet Potato Zucchini Hash

Sweet Potato Zucchini Hash

jerecar 0

"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."

Ingredients 20 m {{adjustedServings}} servings 178 cals

Serving size has been adjusted!

Original recipe yields 4 servings



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

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  • Prep

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  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 5

  1. 8 Ratings


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.


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


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.