Herbed Carrot and Sweet Potato Hash Recipe

Back in my party-girl days, my pals and I would hit the bars, then head to a diner for breakfast. One of my favorite greasy-spoon joints used to serve hash brown potatoes with rosemary. Here, I've created a more veggie-tastic version.
Carrot Potato Hash Recipe

Carrot Potato Hash Recipe

Photo by: Heather Crosby

Heather Crosby

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By Heather Crosby. Reprinted from YumUniverse, copyright 2014. Published by BenBella Books, Inc.

4+ servings

Ingredients

  • 2 tablespoons coconut oil
  • 1/2 cup carrots, diced
  • 2 cups sweet potato, diced
  • 1 cup red potato, diced
  • 1 yellow onion, diced
  • 1 cup red or yellow bell pepper, seeds and ribs removed, diced
  • 1 tablespoon fresh rosemary, chopped
  • sea salt and black pepper to taste

Instructions

1. Heat a skillet to medium-high heat and add oil and all vegetables. Stir occasionally for 15 to 20 minutes.

2. Around the 10 minute mark, add the rosemary and start seasoning to taste with salt and pepper. Serve warm.

Cooking + Serving Tips

Try this hash all nestled in a crepe with fresh greens and drizzled with balsamic reduction, or make it a collard wrap. Add cooked buckwheat or quinoa and a homemade sauce.

In this recipe, we used one cup of purple sweet potato and one cup of regular for extra color.

Instead of cooking in a skillet, you can roast this recipe in an oven set to 325 degrees F for 25 to 35 minutes.

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