Ah, sweet potatoes and zucchini—two veggies that feel like a cozy hug in a skillet, especially when the weather starts to cool down. This hash is like a morning dance in your mouth, with vibrant colors and flavors bouncing around—truly a breakfast (or dinner, let’s be honest) worth savoring. And hey, have you ever noticed how zucchini can just vanish into a dish, leaving behind a subtle hint of summer even as autumn leaves start to fall?
Steps
- Begin by melting butter in a skillet over medium heat. Add the cubed sweet potatoes, stirring them in to ensure they are well-coated with the butter. Mix in the brown sugar, making sure it is evenly distributed.
- Turn the heat up to medium-high and continue to cook while stirring. Allow the brown sugar to caramelize on the sweet potato cubes, which should take about 5 to 7 minutes.
- Lower the heat to medium-low and incorporate the cubed zucchini into the sweet potato mixture. Cook and stir until the zucchini is tender, which will take approximately 5 to 10 minutes. Drain any excess liquid before serving.
Ingredients
- 3 tablespoons of butter
- 1 sweet potato, peeled and diced
- 2 tablespoons of brown sugar
- 1 zucchini, diced into cubes
Nutritional Values
Total Nutritional Values for the Entire Recipe (4 Servings):
Calories: 712 | Total Fat: 36g | Saturated Fat: 24g | Cholesterol: 92mg | Sodium: 288mg | Total Carbohydrate: 96g | Dietary Fiber: 8g | Total Sugars: 56g | Protein: 8g | Vitamin C: 48mg | Calcium: 152mg | Iron: 4mg | Potassium: 1428mg |
FAQ
- Can I prepare Sweet Potato Zucchini Hash in advance?
- Yes, you can prepare the hash in advance and refrigerate it for up to two days. Reheat it in a skillet over medium heat before serving for the best texture.
- What can I serve with Sweet Potato Zucchini Hash?
- This dish pairs well as a breakfast side with scrambled or poached eggs. It can also complement grilled chicken or fish for a savory lunch or dinner.
- How do I prevent the hash from becoming too watery?
- Sweet potatoes naturally release water while cooking. To manage this, ensure that you cook over medium-high heat initially, and be ready to drain any excess liquid before serving.
- Can I use different vegetables in this recipe?
- Absolutely! You can substitute or add other vegetables like bell peppers or onions for additional flavor and texture.
- Is there a way to make this recipe vegan?
- To make it vegan, replace the butter with a plant-based alternative such as olive oil or vegan butter.
Tips
- When cooking the sweet potatoes, ensure to stir frequently and keep an eye on the heat level to avoid burning the brown sugar as it caramelizes.
- Given that sweet potatoes release quite a bit of moisture while cooking, use a slotted spoon or drain the excess liquid from the hash before serving for a better texture.
- If you prefer softer zucchini, reduce the heat when adding it to the sweet potato mixture, allowing it to cook gently until tender.
- Consider adding spices such as cinnamon or nutmeg to enhance the flavor profile of the dish and complement the sweetness of the potatoes.
Equipment
- Skillet (preferably non-stick for ease of cooking and cleaning)
- Vegetable peeler (for peeling the sweet potato)
- Chef’s knife (for cubing the sweet potato and zucchini)
- Cutting board (for preparing the vegetables)
