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Sweet Potato Zucchini Hash

Rated as 4.11 out of 5 Stars

"A simple and sweet treat that packs a lot of flavor. It makes a great alternate breakfast side in place of the standard hash browned potatoes. Try it as a breakfast side with scrambled eggs! Sweet potatoes let off a lot of water as they cook, so it may be necessary to drain the hash before serving."
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20 m servings 178
Original recipe yields 4 servings


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  1. Melt butter in a skillet over medium heat. Stir sweet potatoes into butter to coat. Add brown sugar and stir until integrated.
  2. Increase heat to medium-high; cook and stir until brown sugar caramelizes on surface of the sweet potato cubes, 5 to 7 minutes.
  3. Reduce heat to medium-low. Stir zucchini into the sweet potato mixture; cook and stir until zucchini is tender, 5 to 10 minutes. Drain excess liquid to serve.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 178 calories; 8.8 24.3 1.7 23 72 Full nutrition

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Read all reviews 5
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Just made this for my family and my kids went crazy for it. Very good and not overly sweet. I only used 1 tbsp of brown sugar and added a dash off cinnamon.

Substituted margarine and maple syrup for the butter and brown sugar, and added low-sodium honey ham, for a one-dish lunch or light dinner.

I added more zucchini ( personal preference) and added some spicy seasoning. I really didn't care for this as a dinner side dish, but had the leftovers topped with scrambled eggs at breakfast an...

I had alot of zucchini in my garden this year and wanted to try something different. I did use only two tablespoons butter and one tablespoon of brown sugar. I liked this alot. I served it wi...

I really didn't like the seasonings or the zucchinni and sweet potato combination.