Rosemary Sweet Potato Hash

There were a few things that happened in the several times I tried to finesse this simple recipe, and every time, I came up with sweet potato mash, not hash.

I advise drying the sweet potato pieces after you first boil them, gently, with a paper towel.  Then when in the skillet, you must resist the temptation to over stir the mixture.  Let the sweet potatoes sit in the pan a few extra minutes at a time so that you get a sear on the pieces.  Voila!  Hash, my friends.

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Rosemary Sweet Potato Hash

Course Sides/Salads/Veggies
Cuisine Low Carb, NSNG, Paleo, Vegetarian


  • 2 lbs. sweet potatoes or garnet yams, peeled and cut into 1 inch chunks
  • 1 tablespoon olive oil
  • 1/2 sweet onion, chopped
  • 1 red bell pepper, chopped
  • 1 tablespoon rosemary leaves, finely chopped
  • salt & pepper


  • In a large pot of boiling water, boil sweet potato pieces for 10 minutes, drain, let cool, and lightly dry any excess water with a paper towel.
  • In a cast iron skillet, heat olive oil to medium high heat, add onions and peppers and sauté until soft, about 5-8 minutes. Add sweet potato pieces and rosemary, tossing with onions and peppers. Season with salt and pepper.
  • Cook in pan 20-25 minutes, only stirring every 5-7 minutes so that you can get a brownish crust on the sweet potato pieces. When you stir, be sure to use a flat spatula so that you don’t make mashed potatoes out of your hash. Season with salt and pepper before serving.
Tried this recipe?Let us know how it was!




  • Made it tonight. Turned out pretty well. Knowing how fragile sweet potatoes are, I put them back into pot after draining on low heat to start drying them out. Next I layered a bowl with paper towels and let the potatoes sit for several hours before dicing them up. I used jalapeno peppers for a kick. This dish would go great with eggs.

    • I love hearing from you, Maria! Great idea to add some heat in there. And yes to eating these with eggs!

  • About how many servings would this be if I plan to make it for a Thanksgiving side? Trying to decide if I need to double it up for 9 adults (where lots of other sides will be offered). I love your recipes and this one sounds delicious!

    • Karen, I don’t cook. I overcook. Wait, that sounded bad.

      I would triple the recipe for 9 people, but I like to overdo portions just in case (and the leftovers will be oh so wonderful)!


  • Way……..Awesome YUMMO! 😉

  • Rachel / Reply

    The in-law make this all the time. I enjoy the rosemary and sweet potato combinations, even though sweet potatoes are sometimes hard to find in the grocery store.

  • I made this for hubby; he loved it. I am repeating it tonight. Thinking about adding some garlic, cinnamon, and real bacon bits the next time to use it as a main dish. Thank you for sharing.

    • Patty, those additions sound fantastic, let me know how it turns out!!

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