Sweet Potato Hash

"I love this simple sweet potato hash. It's a bit different than regular hashes because it contains spinach and no meat. If you love spinach, you may opt to add more the the 5 ounces, it's up to you! This is a really healthy side dish. I've even made this for my main course. The hardest part of this recipe is grating the sweet potatoes, but you could even put them through the grater attachment on a food processor if you have one! It serves 2 to 4 depending on if you plan this for a side or main dish. Some people like a zing to their hash, so I included hot sauce as an optional ingredient. Enjoy!"
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by ForeverMama photo by ForeverMama
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by I'mPat photo by I'mPat
Ready In:


  • 2 medium sweet potatoes, peeled (about 1 pound)
  • 1 tablespoon olive oil
  • 2 large shallots, chopped
  • 1 (5 ounce) bag Baby Spinach, chopped
  • hot sauce, to taste (optional)
  • salt and pepper, to taste (optional)


  • Grate the sweet potatoes (either with a box/hand grater or a food processor fitted with a coarse grating disc).
  • Heat the olive oil in a large non-stick skillet over medium-high heat.
  • Add the shallots and cook, stirring, until beginning to brown, about 2 or 3 minutes.
  • Add the sweet potatoes and cook, tossing occasionally, until tender, about 7 to 9 minutes more (or longer if you like your potatoes crispier).
  • Add the spinach and cook, tossing, until just wilted, about 1 or 2 minutes more.
  • Note: I like to get my sweet potatoes really browned, so I may end up cooking them a bit longer before adding the spinach.
  • Optional; add salt and/or pepper to taste. You could also add hot sauce to taste. It's up to you!
  • Enjoy!

Questions & Replies

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  1. I used small dice on the sweet potatoes instead of grating them, and also used frozen spinach for this dish. It was very colorful and tasty. I bet this would be great with wilted kale or other greens too. Thank you!
  2. This is a lovely, tasty recipe and love how it’s good for you. I did use the salt and pepper option and also used a combination of shallots and red onion (using a touch more than what the recipe called for). So very good to accompany any meal really. I also enjoyed it on it’s own for lunch the next day. Thank you, LIG, for sharing! Made it for “The Joy of Vegetables” tag game.
    • Review photo by ForeverMama
  3. I also had a little bit of frozen riced cauliflower on hand and added that. Next time I might add a pinch of cayenne or crushed red peppers, but as it is, this was fantastic. I'll be making it again for sure. I loved that it was super easy to make, felt like comfort food, and really hit the spot. Thank you!
  4. This was great! To get them to actually brown, I used a potato ricer to squeeze all the liquid from the sweet potatoes before frying. Be forewarned that mine cooked down by half by the time they were crispy. Next time I'll make a double batch.
  5. This gets a 4 star because while I loved it DH was only so-so with it. I will make it again for myself because I think it was a great, healthy side. I could eat this as a main meal with a fried on top. :) Thanks for posting. Lesley aka K9Owned


Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
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