“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.” - by jerecar
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Melt butter in a skillet over medium heat. Stir sweet potatoes into butter to coat. Add brown sugar and stir until integrated.
- Increase heat to medium-high; cook and stir until brown sugar caramelizes on surface of the sweet potato cubes, 5 to 7 minutes.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 178 cal
- 9%
- Fat
- 8.8 g
- 14%
- Carbs
- 24.3 g
- 8%
Based on a 2,000 calorie diet
Share It
Reviews (1)
Rate This Recipe
"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...." See more"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
