All I can say isSweet Potato Blueberry Hash YUM with this recipe! I discovered it and fell in love with it after I tried it, so much so that it will definitely be going into our regular menu rotation as either a Saturday or Sunday morning breakfast side. The deliciousness of the flavors together makes this dish taste like a blueberry muffin, something you don’t get to enjoy when you’re doing the Whole30 program. It’s great because it adds a little bit of fruit to your morning vegetable and a whole lot of flavor to your morning eggs. Even if you aren’t over concerned with trying to find recipes that give you more vegetables in your morning meal, this is definitely one you should try. And it will be a bonus because you are getting those valuable nutrients!

Sweet Potato Blueberry Hash
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Sweet Potato Blueberry Hash
Print Recipe
  1. Add coconut oil to large skillet (I prefer my cast iron skillet) on medium heat. In a mixing bowl toss peeled & diced sweet potato with 1 tsp cinnamon.
  2. Transfer sweet potato to warm skillet (one with a lid or use a cookie sheet to cover), simmer for a minute or two stirring frequently.
  3. Add 2 Tbsp water to the skillet, cover, and let cook for about 5 minutes.
  4. Meanwhile, add diced apples & ginger to bowl and stir to coat.
  5. After sweet potatoes have been cooking for about 5 minutes, add apples to skillet and mix well. Let simmer another minute longer, add more water if necessary, then stir in blueberries. Cover and let steam another 4 minutes or until the sweet potatoes are cooked through to allow the flavors meld together.
  6. Once potatoes are cooked and apples still slightly crisp, it’s done!
Recipe Notes

Serve alongside your morning protein--we usually have eggs in some form, but you could certainly add sausage or even chicken to this dish to make it a whole skillet meal.

You could easily prep this meal by dicing sweet potatoes the night before.  It also makes great leftovers, so you could make the whole dish the night before and simply warm up in the morning.

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