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    Home » Eating Style » Dairy-free

    Sweet Potato Carrot Hash

    January 16, 2015 • Updated: May 7, 2018 • by Renée • This post may contain affiliate links.

    Jump to Recipe   Print Recipe

    Carrot Sweet Potato Hash | The Good Hearted Woman

    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.

    Carrot Sweet Potato Hash | The Good Hearted Woman
    5 from 2 votes

    Sweet Potato Carrot Hash

    Print Recipe Pin Recipe
    Course: Breakfast or Brunch
    Prep Time:5 minutes
    Cook Time:15 minutes
    Total Time:20 minutes
    Servings: 2 servings
    Author: Renee

    Ingredients

    • 1 large sweet potato peeled and cubed ¼"
    • ½ large sweet onion chopped
    • ¾ 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.
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

     

    « Easy Butternut Samosas
    Sweet Yellow Saffron Rice »
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    About Renée

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

    Reader Interactions

    Comments

    1. Holly says

      January 18, 2015 at 2:48 pm

      This looks so yummy! Definitely going to try this for breakfast soon!

      Reply
    2. Susan@LunaCafe says

      January 17, 2015 at 7:25 pm

      5 stars
      Love potato hash. Sweet potatoes and rosemary are GENIUS. 🙂

      Reply
      • Renée ♥ says

        January 17, 2015 at 9:01 pm

        The rosemary was a happy accident as well: it is the only thing thriving in our herb garden right now!

        Reply
    3. Bee says

      January 17, 2015 at 7:08 pm

      That egg is so sexy! Great work--I love when something thrown together comes out like gold!

      Reply
      • Renée ♥ says

        January 17, 2015 at 9:01 pm

        That 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!

        Reply
    4. Lindsay says

      January 16, 2015 at 9:50 pm

      Such a quick and easy recipe! Love it!

      Reply
    5. Bea says

      January 16, 2015 at 9:49 am

      It 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.

      Reply
    6. Marlynn [UrbanBlissLife] says

      January 16, 2015 at 9:42 am

      I 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!

      Reply
      • Renée ♥ says

        January 17, 2015 at 9:04 pm

        Grated 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.)

        Reply
    7. Rachel says

      January 16, 2015 at 9:29 am

      I think an over easy egg over anything is amazing. This looks amazing!

      Reply
    8. Pech says

      January 16, 2015 at 9:01 am

      I 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!

      Reply
    9. Bill Volckening says

      January 16, 2015 at 8:35 am

      5 stars
      I'm sitting here eating the perfect potato hashbrowns, and thinking, "...next time..." 🙂

      Reply
    10. Melinda says

      January 16, 2015 at 8:09 am

      Yum! My husband loves hash, so this one might happen this weekend....

      Reply
    11. Create/Enjoy says

      January 16, 2015 at 7:42 am

      That 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!

      Reply
    12. Mary Ann says

      January 16, 2015 at 7:22 am

      Looks perfect for this morning! Thanks for sharing this recipe - I've already pinned it!

      Reply
      • Renée ♥ says

        January 16, 2015 at 7:54 pm

        Thanks so much, Mary Ann! Hope you enjoy it!

        Reply

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