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+ servings

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


  • 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!
      Servings :2
      Author: Heather Bursch | shemadeitshemight.com
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