Since I regularly have to fight with my Husband for the last bite of this next dish, I am pretty sure today’s recipe is going to be a regular on your Whole 30 menu. As a delicious side dish to go with one of your Whole 30 proteins, this Sweet Potato Hash is definitely a winner. What’s great about this recipe is that you can make a big bunch of it and use it for leftovers as well as make with eggs for a breakfast hash in the morning; take note all who meal prep! This sweet potato hash will become a staple in your Whole 30 recipe library and I feel confident, a regular addition to your future grocery store hauls.
Whole 30- Approved Sweet Potato Hash
Time: 50 minutes (10-minute prep time and 40-minute cook time.)
- 4 Yams/Sweet Potatoes (You can do this recipe with either. I actually like to mix them up and do 2 Yams and 2 Sweet Potatoes)
- 1 White Onion
- Salt & Pepper to Taste
- Fresh or Dried Oregano
- 2 Tablespoon of Coconut Oil melted.
- Preheat the oven to 400*F
- Wash/Scrub your potatoes and dice into cubes, place in bowl.
- Cube the white onion and add to the bowl.
- In the bowl, toss the spices with the coconut oil until everything is coated evenly. (if you have the dried oregano, I would add it with the spices, if you have the fresh you can either add it now or add it after to give your dish that green POP)
- Spread out the hash on a baking sheet in one layer.
- Place in oven and cook for 35-40 minutes. (This depends on your oven and really how crispy you want to make it.)
- Pull out of oven, use a spatula to place in serving dish and voila!
- Enjoy and try to save some for leftovers!
“Let food be thy medicine and medicine be thy food.” Hippocrates