This website earns income from affiliate links, ads, and sponsored content.
Whole30 Sweet Potato Hash
I love making this recipe because it is so versatile. The meal combo possibilities of this sweet potato hash are literally endless! Yes, you can eat it as is and skip the eggs but if you aren’t sick of them, I highly recommend throwing a couple on top! I also love pouring some of my Whole30 & keto Southwest Dressing or Buffalo Dressing on top! If you have any leftover cuts of meat from dinner, they would taste amazing in this too! I’ll toss in leftover pork chops, brats, or BurgerFit burgers. Talk about a filling breakfast! I’ve also eaten this for lunch or dinner, it doesn’t just have to be for breakfast!
I used coconut oil in this recipe but you can use any of your favorite oils, like olive oil, avocado oil, rendered lard, tallow, etc. I always have pecans or walnuts on hand but you can experiment with many different types of nuts, even pistachios would be good in this recipe! I also love adding additional vegetables to this hash, especially leftovers, like zucchini, squash, and mushrooms.
The meal possibilities of this Whole30 Sweet Potato Hash are literally endless! – Alane
Get the Recipe
Sweet Potato Hash
- Heat a skillet on medium heat and add the coconut oil.
- While the skillet is heating, dice the onion. Add the diced onion to the skillet.
- Cook onions for 2-3 minutes.
- While onions are cooking, use a cheese grater to grate sweet potatoes. Be careful of your fingers! Once the nubs get too small, you can finish cutting them into small pieces with a knife. Then add to pan with onions.
- Cook onions and sweet potatoes for 6-7 minutes, stirring occasionally. Then add pecans. The pecans will release some oil but if your mixture is sticking to the bottom of the pan, add a little more oil.
- The onions and sweet potatoes will start to caramelize on the bottom. Once they have started to caramelize, continue to store occasionally and add greens.
- Once greens are cooked down and sweet potatoes are fully cooked, remove from heat.
- Sprinkle with BurgerFit smoked salts or your favorite salt.
Get the Products Featured in this Episode of "What's In Our Pantry?"
Meet Our Host
Alane has kept her 40 lb weight loss off since 2013, and created BurgerFit and Cooking with My Friends as a way to get her family eating better. Her health journey started in 2012 after being diagnosed with high blood pressure and obesity. Frustrated and determined, Alane decided to make small, sustainable changes in her diet so that it would be maintainable for a lifetime. Now Alane maintains a healthy weight range and has incorporated quick and easy recipes that keep her picky family members eating better!
Say Hi, and get more FREE recipes!
BurgerFit helps make eating veggies fun and delicious for your pickiest of eaters! Our new take on an old classic combines veggies into delicious meat burgers, transforming them into healthy meals that everyone from 2 to 82 years old can enjoy. Each recipe has been tested with kids of all ages, both young and the grown ones. You’ll have them eating beets (and loving it) before they know it!
About Cooking with My Friends
Cooking with My Friends is a video series in which host, Alane Boyd, cooks healthy meals to help people get more comfortable in the kitchen. She sometimes travels to cook with chefs and home cooks around the world!