Earlier this week after I got done making Butternut Samosas, I had some leftover ingredients, so I threw this quick hash together. I didn’t think much of it at the time – I mean, we all do that, right? Throw things in a pan just because we have them and we think they might taste nice together? But from the first fork full, I knew I had to share this “recipe” with you: the rosemary complements the sweet potatoes deliciously, and the grated carrot adds just the right amount of interesting texture. Finish it off with the obligatory poached egg and you have a lovely, healthy little meal in just 15-20 minutes.
Sweet Potato Carrot Hash
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2 servings
Ingredients
- 1 large sweet potato peeled and cubed 1/4"
- 1/2 large sweet onion chopped
- 3/4 cup grated carrot
- 2 teaspoons chopped fresh rosemary
- 1 tablespoon olive oil
- 2-4 poached eggs depending on how many you want!
Instructions
- Heat olive oil in a large non-stick skillet.
- Saute onion and sweet potato in oil until onion and sweet potato is soften and begin to get slightly brown.
- Add grated carrot and saute just a few minutes more.
- Add chopped rosemary and give it one or two more good stirs.
- Top with poached egg and serve.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Mary Ann says
January 16 atLooks perfect for this morning! Thanks for sharing this recipe – I’ve already pinned it!
Renée ♥ says
January 16 atThanks so much, Mary Ann! Hope you enjoy it!
Create/Enjoy says
January 16 atThat sounds SO delicious!!!
I LOVE sweet potatoes and eggs! I’ve tried to make “hash” before but haven’t had the patience to grate the sweet potatoes. I could use the food processor grater blade, though!
Appetizing photo, too!
Melinda says
January 16 atYum! My husband loves hash, so this one might happen this weekend….
Bill Volckening says
January 16 atI’m sitting here eating the perfect potato hashbrowns, and thinking, “…next time…” 🙂
Pech says
January 16 atI love hashes as a way to use random leftover things, and they turn sometimes into delicious combinations that I’m not always sure I can recreate based on the way things get thrown together. I’ve never grated carrot into my hash, but I’ll have to remember that as a texture addition!
Rachel says
January 16 atI think an over easy egg over anything is amazing. This looks amazing!
Marlynn [UrbanBlissLife] says
January 16 atI love hashes just like Pech – they’re perfect for using up leftover veggies before they go bad. This looks delicious! And grated carrots, too? I’ve never thought of that and will have to try it. Thanks, Renee!
Renée ♥ says
January 17 atGrated carrots are a tasty way to get a little more nutrition into things, and add a little color and texture at the same time. I love them. (I do not, however, like sliced or whole cooked carrots. Go figure.)
Bea says
January 16 atIt is so wonderful when “throwing” food together works out so well. Most times I just throw things together and it mostly works out 🙂
Love your sweet potato hash – it sounds so good and wish I had a plate full right now.
Lindsay says
January 16 atSuch a quick and easy recipe! Love it!
Bee says
January 17 atThat egg is so sexy! Great work–I love when something thrown together comes out like gold!
Renée ♥ says
January 17 atThat is literally the first time anyone has ever called one of my eggs “sexy”… (which I suppose, read out of context, wouldn’t sound quite right)… nevertheless, thank you!
Susan@LunaCafe says
January 17 atLove potato hash. Sweet potatoes and rosemary are GENIUS. 🙂
Renée ♥ says
January 17 atThe rosemary was a happy accident as well: it is the only thing thriving in our herb garden right now!
Holly says
January 18 atThis looks so yummy! Definitely going to try this for breakfast soon!