my everyday breakfast: sweet potato hash

According to my Instagram, I made this breakfast hash eight weeks ago for the first of many times since.

heatherbursch | shemadeitshemight | sweet potato hash for breakfast

Staples in my kitchen now include sweet potatoes, eggs, and brussels sprouts. While this sweet potato hash is great and on my list weekly, the gift in this recipe is the method I learned from making this pan-roasted vegetable hash a few months ago.

heatherbursch | shemadeitshemight | morning chopping routine

If you are looking for a quick breakfast version (or lunch and dinner!) that doesn’t grow old and might just become your go-to, give it a try. And watch out, your housemates young and old, and quite possibly even your pets will be begging you to share.

heatherbursch | shemadeitshemight | 3 year old eating breakfast hash

This was Evie’s 2nd breakfast today, but I cannot resist this face.

Sweet Potato Hash - updated with Brussels, Kale and Pumpkin Seeds

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  • 1 sweet potato or yam peeled and diced about 2 cups
  • 1 large handful of brussels sprouts ends cut off and sprouts halved (about 1 cup)
  • 1 cup of kale stem removed and leaves chopped into small pieces (optional)
  • 1 tablespoon of toasted pumpkin seeds optional
  • 1 - 2 tablespoons of olive oil coconut oil, or clarified butter (or any combination of fat)
  • salt and pepper


  • In a large skillet with a lid available, heat and melt 1 tablespoon of fat on medium-high heat for about a minute.
  • Add diced potatoes and brussels sprouts. Make sure the sprouts are laying on their flat side, sprinkle with a little salt. Turn heat down to medium, cover with a lid and don't disturb for 4 minutes.
  • After 4 minutes, lift the lid and stir. If any pieces are getting too brown, turn your heat down a bit and if necessary add a bit more fat. Recover and don't disturb for 4-5 more minutes.
  • If using, add your kale and pumpkin seeds to the pan and stir around until combined. Recover for 1-2 minutes more.
  • Your potatoes should be tender and slightly brown, your kale will be soft, not crispy. If your hash needs more time, give it a minute or so longer to cook. If you'd like it to crisp up a bit more, remove the lid let it cook for a bit longer without over-stirring.

*Note: I have played with the numbers in this recipe. If your pan conducts heat too fast or you use olive oil, your potatoes can burn quickly so don't use a high temperature. Clarified butter and coconut oil have a higher smoking point, and I love the taste. Also, if you like your potatoes more done, give it 5 minutes and 5 minutes rather than 4 minutes and 4 minutes. Practice your hash until you get it just right for you!

    Makes 2 servings!

      This post contains affiliate links to products I know and love. I recommend any of them for this recipe!

      Servings :2
      Author: Heather Bursch | shemadeitshemight.com
      Did you make it? Mention @heatherbursch or tag #shemadeit so we can admire your work!

      Notes on this recipe:
      – Don’t be tempted to cut back on the amount of oil/fat that you use in this recipe until you have your method down. It is crucial so that the veggies don’t stick to your pan too much.
      – This can be doubled but may need 2 pans to keep vegetables in a single layer.

      Once you’ve mastered your method, you can experiment with all your favorite vegetable combinations (and then share them with me please!)



      Last Updated on June 15, 2022 by Heather Bursch

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      1. Well, that was delish!!

        Ok, so, do you ever have one of those food experiences where you partake of something and everything about it is perfect?! I mean, somehow, perfectly balanced. The color, the flavor, the aroma, the texture, how satisfying it is to your appetite…Yep, this is it! The flavors alone are amazing together with the richness of the sweet potato and the way the Brussels sprouts try to be their stereotypical strong personality but the clarified butter, coconut oil and salt take the edges off and turn those bad boys into something with a sweet side. Not to mention the thyme that speaks just loudly enough to be noticed and the pepper that lingers on your tongue long after the crowd has left the room. As if that wasn’t enough, along with it comes the emotional experience of feeling like I just gave myself space…space to prepare something and enjoy it…to slow down and take the time for something good…something that tastes amazing and something that I know is good for my body and I know it likes to be treated with that kind of care.

        So, round 1 of breakfast hash was A-MAZING!! I’m someone who jumps too quickly to modifying things and I promised myself I would make it just the way you described the first time…and I am so glad I did. And immediately, my mind blows past the boundaries of the original and already imagines the infinite combinations…I think first off, I’ll start with introducing shallot into it. Then I’m hoping to try fennel, carrot and parsnip…I don’t even know what parsnips taste like, it just seems it would balance out the sweetness of the carrot/fennel. Then I’m thinking a kind of Mire Poix experience with Brussels sprouts again. I might just have it for breakfast, lunch and dinner one day, just to get well acquainted!!

        Thanks for sharing Heather!!

        1. This is too awesome. 🙂 It’s so good and simple, is it not? Funny thing is, I threw shallots in mine yesterday and the brussels I used were shredded for salad prep, it was kind of a Mire Poix experience and very delicious. I love your comment and all that you notice. I’m so glad you tried it and I KNOW you’ll experiment and tell me about it. So keep me posted, you. 🙂

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