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- 2 medium sweet potatoes, peeled and cut into small cubes - 2 medium zucchinis, diced into bite-sized pieces - 1 red bell pepper, diced - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 2 tablespoons extra virgin olive oil - Salt and black pepper to taste - Fresh parsley, finely chopped (for garnish) These main ingredients bring a colorful mix to your plate. Sweet potatoes add a nice sweetness and creaminess. Zucchini brings freshness and a slight crunch. The red bell pepper and onion add depth. Garlic gives that rich flavor, while spices like smoked paprika and cumin give warmth. - Eggs for topping - Fresh parsley for garnish - Alternative seasoning ideas Adding eggs gives your dish a protein boost. You can fry or poach them to your liking. Fresh parsley not only looks great but also adds a fresh taste. You can experiment with other seasonings like chili powder or oregano for a twist. For the full recipe, check out the Zesty Zucchini and Sweet Potato Hash 🥒. To start, I heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, I add the small cubes of sweet potatoes, seasoning them with salt and black pepper. I cook them for about 10-12 minutes. I stir them occasionally. I look for a light golden-brown color and softness. This step builds a great base for the dish. Next, I add the finely chopped onion and minced garlic to the skillet. I sauté them for about 2-3 minutes. I stir often until the onions turn soft and see-through. This step is crucial because it infuses the whole dish with amazing flavors. The aroma fills the kitchen and makes me hungry! Now, I toss in the diced zucchini and red bell pepper. I keep stirring regularly for another 5-7 minutes. I want all the veggies to cook evenly. They should become tender and bright in color. This adds a nice crunch and freshness to the dish. I then sprinkle in the smoked paprika and ground cumin. I stir well to coat all the vegetables. This helps the spices bloom and mix with everything. I let the hash cook for another 2-3 minutes. After this, I taste it and adjust the seasoning with more salt and black pepper if needed. If I want to add eggs, I cook them in a small pan. I usually fry or poach them. I do this during the last few minutes of cooking the hash. This timing ensures the eggs are ready right when the dish is done. When everything is cooked and golden, I remove the skillet from heat. I serve the zesty zucchini and sweet potato hash hot. If I used eggs, I place them on top. I love garnishing with fresh parsley for color and taste. For a beautiful dish, I serve it in shallow bowls. This adds a nice touch to my meal. To get your hash crispy, you need some simple tricks. First, use a wide skillet. This helps the heat spread evenly. Next, don't overcrowd the pan. If you add too many veggies at once, they will steam instead of fry. For the oil, use enough to coat the pan but not drown the veggies. I suggest using extra virgin olive oil. Heat it to medium-high for the best results. This helps achieve that golden-brown color you want. You can prep your hash ahead of time. Start by chopping the sweet potatoes and zucchini. Store them in the fridge for up to two days. This saves time on busy mornings. You can also cook the hash in advance. Let it cool, then store it in a sealed container. When you're ready to eat, just reheat it in a skillet for the best taste. You can also microwave it for quick meals, but the skillet gives it a better texture. Want to jazz up your hash? Consider adding some extra flavors. You can mix in black beans for protein. They add a nice texture and flavor. For a kick, try adding jalapeños or red pepper flakes. Fresh herbs like thyme or basil can also brighten the dish. Use smoked paprika and cumin to deepen the flavor. Don't be shy about experimenting with different herbs and spices. This makes your hash unique and personal to you. For the full recipe, check out the Zesty Zucchini and Sweet Potato Hash. {{image_4}} You can add protein to your zucchini and sweet potato hash for a heartier dish. Great options include beans, chicken, or sausage. - Beans: Black beans or chickpeas work well. Just add them in during the last few minutes of cooking. - Chicken: Cooked, diced chicken adds great flavor. Stir it in with the veggies. - Sausage: Chopped sausage gives a nice kick. Cook it first, then add the sweet potatoes and other veggies. If you love heat, consider making a spicy version of this dish. - Add crushed red pepper flakes during cooking for a mild kick. - Chili powder can also spice things up. - For more heat, try diced jalapeños. Adjust the amount based on your heat preference. You can easily make this dish vegetarian or vegan. - Substitutes: Instead of eggs, use tofu or avocado for topping. - Plant-based: Skip eggs entirely to keep it vegan. Use vegetable broth for extra flavor when cooking. For the full recipe, check out the Zesty Zucchini and Sweet Potato Hash. Enjoy exploring these tasty variations! To keep your zucchini and sweet potato hash fresh, cool it first. Then, place it in an airtight container. Store it in the fridge. Make sure to eat it within three to four days. This way, you enjoy the great taste and texture. You can freeze this hash for later. First, let it cool completely. Then, transfer it to a freezer-safe bag or container. Remove as much air as possible before sealing. It can stay in the freezer for up to three months. When you want to eat it, thaw it in the fridge overnight before reheating. For the best texture, reheat the hash on the stovetop. Use medium heat and a bit of oil. Stir it often until it’s hot. This helps avoid mushiness. You can also use a microwave if you prefer. Just heat it in short bursts, stirring in between. This keeps the veggies from becoming too soft. Zucchini and sweet potato hash lasts about 3 to 5 days in the fridge. Store it in an airtight container. Always check for signs of spoilage before eating. Yes! You can mix in other veggies. Try adding bell peppers, mushrooms, or spinach. Broccoli and carrots also work well. Get creative and use what you like. Yes, zucchini and sweet potato hash is gluten-free. All the ingredients are naturally free from gluten. Just ensure any added spices or toppings are gluten-free too. Absolutely! You can make the hash ahead of time. Just cook it, let it cool, and store it in the fridge. You can reheat it on the stove or in the microwave later. This hash pairs well with many dishes. Try it with fried eggs, grilled chicken, or a fresh salad. It also tastes great alongside avocado or a dollop of yogurt. You can find the full recipe for Zesty Zucchini and Sweet Potato Hash [here](#). This blog post covers how to make a delicious zucchini and sweet potato hash. You learned about key ingredients, step-by-step instructions, and helpful tips. We discussed tasty variations and storage options to keep your dish fresh. In my experience, meal prepping this dish can save time and enhance your meals. Experiment with different ingredients to make it your own. Enjoy creating a flavorful and healthy dish that everyone will love.

Zucchini and Sweet Potato Hash

Savor the vibrant flavors of zesty zucchini and sweet potato hash in just 30 minutes! This easy recipe features tender sweet potatoes, fresh zucchini, red bell pepper, and aromatic spices for a colorful and nutritious meal. Optional eggs on top make it even better! Perfect for breakfast or brunch, this dish is not only tasty but also visually stunning. Click through to explore the full recipe and impress your family with this delightful dish!
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Ingredients
  

2 medium sweet potatoes, peeled and cut into small cubes

2 medium zucchinis, diced into bite-sized pieces

1 red bell pepper, diced

1 small onion, finely chopped

3 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

2 tablespoons extra virgin olive oil

Salt and black pepper to taste

Fresh parsley, finely chopped (for garnish)

2 eggs (optional, for topping)

Instructions
 

Prepare the Sweet Potatoes: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the diced sweet potatoes, seasoning with salt and black pepper. Cook for about 10-12 minutes, stirring occasionally, until the sweet potatoes are softened and have developed a light golden-brown color.

    Add Aromatics: Incorporate the finely chopped onion and minced garlic into the skillet with the sweet potatoes. Sauté for approximately 2-3 minutes, stirring frequently, until the onions are soft and translucent, allowing their flavors to infuse the hash.

      Incorporate Zucchini and Bell Pepper: Add the chopped zucchini and diced red bell pepper to the skillet. Continue to cook for another 5-7 minutes, stirring regularly, until all the vegetables are tender and vibrant in color.

        Seasoning: Sprinkle in the smoked paprika and ground cumin, stirring well to coat all the vegetables evenly. Let your hash cook for an additional 2-3 minutes, allowing the spices to bloom and meld with the other ingredients. Taste and adjust the seasoning with additional salt and black pepper to your liking.

          Egg Topping (Optional): If you'd like to add eggs, prepare them to your liking (fried or poached) in a separate small pan during the last few minutes of cooking the hash. This way, your eggs will be ready to perfectly top the dish right when it’s done.

            Serve: Once the vegetables are all cooked and perfectly golden, remove the skillet from heat. Serve the zesty zucchini and sweet potato hash hot, topped with the cooked eggs if using, and garnish with a generous sprinkle of freshly chopped parsley for a pop of color and flavor.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: For an attractive presentation, consider serving the hash in shallow bowls, placing the egg directly on top. Add a sprig of parsley as a final touch for a fresh look.