Sweet Potato Hash

I’m a big fan of breakfast.  I’m also a big fan of impressing guests with minimal work.  Both ideas work flawlessly here with this sweet potato hash . . .

A perfect alternative to those “other” breakfast potatoes that aren’t nearly as healthy!


serves 4

TOTAL TIME: 25 mins


  • 2 large sweet potatoes, cubed and steamed
  • 5 green onions, chopped
  • 1 tsp fresh rosemary (dried works as well)
  • 1-2 Tbsp coconut oil


  1. Rinse sweet potatoes. Chop into cubes. Steam until soft, but slightly undercooked (about 15 minutes).
  2. Heat coconut oil in skillet over medium/high heat. Sauté green onions and rosemary for a minute or two.
  3. Add sweet potatoes until brown and crispy on the edges.
  4. Garnish with fresh rosemary and enjoy!


  • Refrigerate in an airtight container.  Lasts about a week.


  1. 1. Steam a big batch of sweet potatoes and refrigerate in an airtight container (up to about a week).
  2. 2. When ready to serve, continue with steps 2-4.