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Rosemary Sweet Potato Hash

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

Ingredients
  

  • 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

Instructions
 

  • 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.
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