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Zucchini and Sweet Potato Hash

Zucchini and Sweet Potato Hash is so delicious! Add some onion and chopped mushroom as aromatics, and you’ll be so pleased you’re eating healthfully!

Zucchini and Sweet Potato Hash

This summer has been pretty wild for me. We started it out with my husband’s surgery and are ending it with my autoimmune diagnosis. I’m still holding out a smidgen of hope that Dr. Crunchy got it wrong and that The Irishman will say it’s something minor. But, in the meantime, I’m taking a look at my life to see where I can be making healthier choices.

This Zucchini and Sweet Potato Hash definitely makes the cut. Not only does it use up two alternative vegetables — alternative meaning things my kids would definitely raise an eyebrow over — but it does so in a very delicious way. 

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I don’t really know if my kids would like it, but I don’t really care. I’ve been making batches and batches of it for myself, and it’s kinda becoming addictive.

However, for the record, at least one sweet potato-hater outside my family has been declared a fan, so there’s that.

I’ve been cooking up this hash for the last few weeks in big batches. I’ll have it with a fried egg, sausage, or cooked chicken, mostly for breakfasts and lunches. It’s really good served with a little chopped avocado, in case you’d like to add some healthy fat into the mix.

It’s a great way to use up all the zucchini that by now is coming out your ears. The slight bitterness of the zucchini balances really well with the sweetness of the sweet potato.

For the ingredient-minded, this Zucchini and Sweet Potato Hash is gluten-free and perfect for Whole30.

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Comments

  1. Stephanie M. says:

    This looks absolutely delicious. It reminds me of your eggs and sweet potato hash which I have made and love. So next, I’m going to make this. Our daughter moved out recently but she still sleeps over once a week because it’s much closer to work than where she lives now and she can save a little on gas/tolls. She would really love a healthy delicious meal like this and I’m sure she will ask for the recipe. Going to make this over the weekend when she’s here.

    • Let me know what you think. It’s an interesting mix of two traditionally unpopular veggies. Haha!

      • Stephanie M. says:

        Hi Jessica:

        I made this right after you posted it and it was delicious!!!! It looked like you served either smoked sausage or kolbasi with it so I served sliced Hillshire Farms smoked turkey sausage with it and when I plated it up, it looked exactly like your picture. Before I served it to our daughter, I took the plate over to the computer and put it next to your picture. She said, “Mom, it looks identical.” That made me smile. I think I read somewhere that you don’t like zucchini but we love it so this was all the better made with it. I use zucchini quite often in a number of dishes and also for zucchini bread. We enjoyed it for dinner and for lunch the next day. I’m sorry I forgot to write you about it. Thanks again for yet another wonderful recipe which I have printed out like so many of your recipes and now has a place in my recipe binder. 🙂 Also while we’re on the subject of all of your wonderful recipes, I also wanted to let your know that last week, I made your Croque-Monsieur. OMG. That was out of this world delicious and it is another recipe that I printed out and put in my recipe binder. Paul loved those and so did I. I never had Gruyere cheese but it was awesome! Looking forward to making these again in the Winter with some homemade Tomato Soup. 🙂

  2. I’m so sorry about your thyroid issues. I have hypothyroidism and Hashimoto’s. Switch to a toothpaste with no fluoride, if you haven’t done so.

  3. Jessica,
    I am so sorry to hear about your diagnosis. I suffer as well from autoimmune disorders (psoriasis and celiac’s) and have found that diet (specifically Paleo/Whole 30 and the Autoimmune Paleo Diet) have made me feel so much better. I am also the primary cook of the household, and with minor adjustments made for them, my family is fairly accepting of the new food limitations.
    Given that you are such a wonderful cook, I am sure that, if anyone can, you can make these restrictive diets much more interesting. I would love to see more gluten-free Mexican food!
    Best of luck.

  4. Stephanie says:

    AMAZING!!! This is seriously delicious I am thinking about prepping ahead of time a couple times a week to bring this to school.

  5. I just made this hash tonight and it was a hit. In fact, I copied your meal exactly with kielbasa and even the avocado cubes and made my husband look at your picture to match with our plates. My sweet potatoes were white, but other than that, an exact replica. Very delicious! I wish I had some hash left to go with poached eggs for breakfast but we ate it all. Rats!
    I love that this is healthy. I also have thyroid disease (and atrial fib, high cholesterol, and high blood pressure-all genetic-thank you parents) Everything is under control with healthy eating and good prescription coverage.

  6. We’re having this for dinner tomorrow night. We also bought the chicken tenderloins from Trader Joe’s that you recommended. Hoping this will help us have a fast, healthy meal on a busy weeknight!

    We shared this post on 1099 Mom. Thanks!

  7. Happy New Year! I keep coming back to this recipe. Do you peel the sweet potato? What type of sausage do you use?

  8. Do you use fresh mushrooms? Or would canned work?

    • I do use fresh mushrooms. I’ve never bought canned, so I’m not super familiar with them. I imagine that the texture and flavor will be a bit different. My mom bought canned when I was a kid. Also, you probably wouldn’t need to add them at the beginning because they’re already cooked.

  9. I made this tonight (minus the mushrooms as I don’t like them) for my daughter and I, it was so yummy! I never imagined putting sweet potatoes and zucchini together, but they really complimented each other nicely. Can’t wait to have my leftovers in the morning with a couple of fried eggs. This will definitely be made often. (I did have to make some regular mashed sweet potatoes for my husband and son though, as they are not huge fans of zucchini. They don’t know what they’re missing!)

  10. Francesca says:

    I made this hash this morning for breakfast, as I am starting the Whole30 on Monday and kind of wanted to get started. As someone who loves all of the ingredients, it came out delicious. I added some cinnamon to exacerbate the sweet potato flavor and topped with a fried egg. My avocados aren’t ripe yet but they will definitely be featured with this dish in the future. Thank you for the great idea!

  11. Stephanie A says:

    This was so delicious! Thank you for the easy meal idea. I skipped the mushrooms since I didn’t have any and added a few cloves of garlic. It came out perfect!

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