Best 2 Sweet Potato Zucchini Hash Recipes

Indulge in a culinary journey with Sweet Potato Zucchini Hash, a vibrant and flavorful dish that tantalizes the taste buds and nourishes the body. This delectable recipe combines the sweetness of roasted sweet potatoes with the savory crunch of zucchini, creating a perfect balance of flavors. Enhanced with the aromatic blend of herbs and spices, this hash is a symphony of textures and tastes. Whether you're a vegetarian seeking a hearty and wholesome meal, or a meat-lover looking for a delectable side dish, this versatile recipe caters to all preferences. From a classic Sweet Potato Zucchini Hash to a Mediterranean-inspired version with feta and olives, and a spicy rendition with chorizo and peppers, this article offers a collection of hash recipes that will delight your palate and leave you craving for more. Embark on this culinary adventure and discover the endless possibilities of this versatile dish, perfect for breakfast, lunch, or dinner.

Let's cook with our recipes!

SWEET POTATO AND ZUCCHINI HASH

Sweet Potato and Zucchini Hash image

A delicious vegetarian hash of sweet potatoes, zucchini and soft-boiled eggs that can be ready in just 20 minutes.

Provided by By Inspired Taste

Categories Breakfast

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
2 medium dark-orange sweet potatoes, peeled, cut into 1/2-inch pieces
1 small onion, cut into 1/2-inch pieces
1/4 cup vegetable stock or broth
2 medium zucchini, cut into 1/2-inch pieces
1 teaspoon chopped fresh thyme leaves
Salt and freshly ground black pepper
1 teaspoon white vinegar
4 eggs

Steps:

In 10- to 12-inch skillet with lid, heat oil over medium heat. Add sweet potatoes and onion; cook about 5 minutes, stirring occasionally, until onions become translucent.
Add vegetable stock; cover and cook about 5 minutes or until sweet potatoes are tender.
Add zucchini and thyme; cook 2 to 3 minutes, stirring occasionally, until zucchini are tender. Season with salt and pepper. Keep warm over very low heat.
In 10-inch skillet, heat 2 to 3 inches of water to a rolling boil. Add vinegar to water. Reduce heat until water is just simmering. Break each egg into custard cup or small bowl. Slip eggs one at a time into water. Cook 3 to 5 minutes or until whites and yolks are firm and not runny.
Meanwhile, divide sweet potato and zucchini hash among 4 plates.
With slotted spoon, carefully remove each egg from water. Dab on clean kitchen towel or paper towel to dry slightly. Place on top of hash.

Nutrition Facts : ServingSize 1 Serving

SWEET POTATO ZUCCHINI HASH

Sweet Potato Zucchini Hash image

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.

Provided by jerecar

Categories Side Dish Vegetables Sweet Potatoes

Time 20m

Yield 4

Number Of Ingredients 4

Ingredients

3 tablespoons butter
1 sweet potato, peeled and cubed
2 tablespoons brown sugar
1 zucchini, cut into cubes

Steps:

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 Facts : Calories 177.9 calories, Carbohydrate 24.3 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 1.6 g, Protein 1.7 g, SaturatedFat 5.5 g, Sodium 71.9 mg, Sugar 13.6 g

Tips:

Choose firm, medium-sized sweet potatoes and zucchini for the best texture.
Cut the vegetables into uniform pieces so that they cook evenly.
Don't overcrowd the pan when cooking the vegetables. This will prevent them from steaming instead of browning.
Season the vegetables generously with salt and pepper. This will help to bring out their natural flavors.
Add a little bit of oil or butter to the pan before cooking the vegetables. This will help to prevent them from sticking.
Cook the vegetables over medium heat until they are tender-crisp. This will take about 10 minutes.
Serve the hash immediately or store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This sweet potato zucchini hash is a delicious and healthy breakfast, lunch, or dinner option. It's packed with colorful veggies and seasoned to perfection. It's easy to make and adjustable according to your taste and diet preferences. Whether you're looking for a savory side dish or a hearty main course, this hash is sure to please. Try it today and enjoy a flavorful and nutritious meal!