Sweet Potato Hash

sweet potato hash

A little sweet, a little heat, with an egg on top. Oh yeah. This recipe is flavorful and filling. Serve it as a side to some pan fried pork chops or heap it on your plate with a slice of toast and a dish of homemade applesauce. In the fall of the year, after the sweet potatoes have been dug, this dish becomes a familiar sight on our dinner table.

Makes 4 large servings


  • 4 Tbsp. butter (or cooking oil of choice)
  • 3 cups peeled and diced sweet potatoes
  • 1 cup onion, diced
  • 1/2 cup green pepper, diced
  • 2 jalapeño peppers, seeded and minced
  • 1 cup chicken or vegetable broth
  • 2 Tbsp. ketchup
  • 2 tsp. yellow mustard
  • 1 tsp. freshly ground black pepper
  • 2 tsp. fine sea salt
  • handful of cilantro or parsley, minced (optional)
  • 4 eggs, fried (optional)


  1. In a large skillet or Dutch oven, melt butter. Add sweet potatoes, onion and peppers and sauté until veggies are tender, about 10 minutes.
  2. Add broth and seasonings. Cover and cook for 10 minutes, stirring occasionally. Uncover and cook until liquid evaporates, thickening the sauce.
  3. Divide among four plates and slide a fried egg over the top if desired. Serve warm.