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!
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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. This is a delicious Mom Food meal prep.
For the ingredient-minded, this Zucchini and Sweet Potato Hash is gluten-free and perfect for Whole30.
Zucchini and Sweet Potato Hash
- 1 tablespoon olive oil
- 1 sweet potato cubed
- ½ onion (¼ cup chopped)
- 2 oz mushrooms (½ cup sliced
- 2 zucchini cubed
- black pepper
- Heat the oil in a large skillet until shimmering. Add the sweet potato, onion, and mushroom, and toss to coat. Cook for several minutes, stirring, until onions start to go clear.
- Add the zucchini and season the vegetables to taste with salt and pepper. Continue cooking until the zucchini and sweet potatoes are tender. Adjust seasonings and serve.
- Hash can be made in advance and stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or in the microwave.