Looking for a healthy, colorful breakfast that’s packed with nutrients and flavor? This Zucchini and Sweet Potato Hash is exactly what you need. I love how this dish combines the natural sweetness of sweet potatoes with the mild, fresh taste of zucchini to create a satisfying meal that works for breakfast, lunch, or dinner. It’s naturally gluten-free, vegetarian, and can easily become vegan with just a few adjustments.
Ingredients
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 2 medium zucchini, diced into ½-inch pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon ground cumin
- Salt and pepper to taste
- Optional: 2 eggs for serving
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add diced sweet potatoes to the skillet, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally.
- Add onions to the pan and continue cooking for another 3-4 minutes until they begin to soften.
- Stir in garlic, paprika, thyme, and cumin. Cook for 30 seconds until fragrant.
- Add zucchini to the pan and cook for an additional 5-6 minutes, or until both sweet potatoes and zucchini are tender but not mushy.
- If desired, create wells in the hash and crack eggs directly into them. Cover and cook for 3-4 minutes for over-easy eggs.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Servings: 4
Recipe Notes
- For crispier sweet potatoes, avoid stirring too frequently. Let them sit undisturbed for 2-3 minutes at a time.
- To prevent soggy zucchini, add it later in the cooking process as mentioned in the instructions.
- Make sure your pan isn’t overcrowded – use a 12-inch skillet or larger for best results.
- This hash keeps well in the refrigerator for up to 3 days. Reheat in a skillet to maintain crispiness.
- For meal prep, you can dice the vegetables up to 2 days in advance and store them in airtight containers.
- To make this recipe vegan, skip the eggs and try it with crispy tofu or tempeh instead.
This versatile hash works beautifully as a base recipe that you can customize with additional vegetables or proteins. Try adding bell peppers, mushrooms, or your favorite breakfast meat for variation. The key is maintaining the ratio of sweet potatoes to zucchini to ensure proper cooking times and texture.
Zucchini and Sweet Potato Hash
Ingredients
- 2 medium sweet potatoes peeled and diced into ½-inch cubes
- 2 medium zucchini diced into ½-inch pieces
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon ground cumin
- Salt and pepper to taste
- Optional: 2 eggs for serving
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add diced sweet potatoes to the skillet, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally.
- Add onions to the pan and continue cooking for another 3-4 minutes until they begin to soften.
- Stir in garlic, paprika, thyme, and cumin. Cook for 30 seconds until fragrant.
- Add zucchini to the pan and cook for an additional 5-6 minutes, or until both sweet potatoes and zucchini are tender but not mushy.
- If desired, create wells in the hash and crack eggs directly into them. Cover and cook for 3-4 minutes for over-easy eggs.