Sweet Potato and Zucchini Hash
Bursting with color and flavor, this Sweet Potato and Zucchini Hash is the ultimate one-pan breakfast, brunch, or light dinner option that’s as wholesome as it is satisfying. Packed with tender sweet potatoes, zucchini, red bell pepper, and aromatic spices like smoked paprika, cumin, and thyme, this skillet dish delivers a vibrant medley of textures and tastes. The optional addition of eggs, cooked perfectly within the hash, makes it a hearty choice for protein lovers, while the fresh garnish of parsley adds a bright finishing touch. Quick to prepare, taking just 40 minutes from start to finish, this gluten-free and vegetarian-friendly dish is perfect for meal prep or serving a crowd. Pair it with crusty bread or creamy avocado slices for a complete, nutrient-rich meal that’s sure to impress!
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Recipe Information
Ingredients
- 2 medium sweet potato
- 1 large zucchini
- 1 medium red bell pepper
- 1 small yellow onion
- 3 cloves garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoons dried thyme
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 large eggs (optional, for serving)
- 2 tablespoons chopped parsley (for garnish)
Instructions
Peel the sweet potatoes and cut them into small, bite-sized cubes (about 1/2 inch).
Dice the zucchini, red bell pepper, and yellow onion into similarly sized small pieces.
Mince the garlic cloves and set them aside.
Heat the olive oil in a large skillet or cast iron pan over medium heat.
Add the diced sweet potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they start to soften and develop a golden brown color.
Add the diced onion, red bell pepper, and zucchini to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.
Stir in the minced garlic, smoked paprika, ground cumin, dried thyme, salt, and black pepper. Mix well to evenly coat the vegetables with the spices.
Optional: If you'd like to add eggs, create small wells in the hash and crack the eggs into them. Cover the skillet with a lid and cook for 3-5 minutes, or until the egg whites are set but the yolks are still runny.
Taste and adjust seasoning with additional salt or black pepper if needed.
Remove from heat and garnish the hash with chopped parsley before serving.
Serve hot as is, or enjoy with crusty bread or avocado slices on the side.
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 352 mg | 15% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.8 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 631 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
