Sweet Potato & Zucchini Hash

The hardest meal for me to actually sit down and prepare is breakfast. It’s morning, and all I want to do is eat a quick, easy breakfast. Unfortunately, quick and easy breakfasts don’t tend to be the healthiest. It’s also easy to just grab some fruit and call it a day. This recipe (although I actually made it for dinner) was my first attempt to add in vegetables other than just eating carrots.

Zucchini isn’t my favorite veggie, so I have to try really hard to fit them in. On the other hand, sweet potatoes are just about my favorite healthy food, so mixing them is just good sense. Throw an egg or two on top for some protein, and you’re good to go!

4 from 1 vote

Sweet Potato & Zucchini Hash

Course Breakfast
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 servings


  • 1 cup zucchini shredded
  • 1 cup sweet potato shredded
  • 3 eggs
  • 1 tbsp coconut flour
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1/2 tsp dried parsley
  • 1 tbsp ghee/clarified butter
  • 1 tbsp olive oil


  1. Combine the zucchini, sweet potato, and 1 beaten egg in a medium bowl.

  2. In a small bowl, combine the coconut flour and spices. Add the dry ingredients to the medium bowl from the first step.

  3. Heat the ghee/clarified butter and olive oil in a medium nonstick pan. Add the mixture and cook on medium-low heat while occasionally moving it to prevent one side from burning.

  4. When the hash is almost finished, crack the other two eggs on top and cover with a lid. Let the eggs cook until you think they're finished or when you are afraid the hash might be burning.

  5. Take off the heat and enjoy!

1 Comment

  1. The problem was eating the finished hash pancakes while they cooled while cooking more, instead of waiting until it was all done!

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