The paleo solution

Succulent Sweet Potato Hash

This sweet potato dish is the perfect side to any breakfast entrée. This Paleo recipe is loaded with fiery flavor from the delicious combination of onions, peppers, prosciutto, rosemary, and cayenne pepper. The hot and spicy ingredients work seamlessly with the sweet potatoes, creating a glorious harmony of sugar and spice. Enjoy!
Serves 2

2 tablespoons (30 ml) olive oil
1⁄2 medium yellow onion, finely diced
1 jalapeño, seeded and finely diced
1 large sweet potato, peeled and shredded
2 pieces prosciutto, browned and chopped into small pieces
1⁄2 teaspoon (10 ml) dried rosemary
1⁄4 teaspoon (20 ml) cayenne pepper
Salt and pepper, to taste

1. In a medium skillet, heat olive oil over medium heat. Once hot, add onion and jalapeño and sauté for about 5 minutes.
2. Add shredded sweet potato, prosciutto bits, rosemary, and cayenne pepper to skillet and turn up to medium-high heat. Cook for 20–30 minutes, tossing often and pressing the mixture down into the pan with a spatula to help brown. Once well done and golden brown, season with salt and pepper and serve.

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Succulent sweet potato hash with crispy prosciutto bits and a kick of fresh jalapeño and rosemary — a skillet breakfast that tastes far more refined than its short ingredient list suggests. Shredded sweet potato crisps up in the pan while the prosciutto renders into salty, golden crumbs. Press it down as it cooks for maximum crunch in every bite.

Pro Tips

• Shred the sweet potato rather than dicing it — the thin strands crisp up faster and give you crunch in every forkful.
• Press the hash down into the pan with a spatula as it cooks; that contact is what builds a proper golden crust.
• Brown the prosciutto separately first and chop it into bits so it stays crisp when folded through at the end.
• The rosemary and cayenne are small amounts but essential — they cut through the richness and give the hash its distinctive character.

Frequently Asked Questions

Can I use bacon instead of prosciutto?

Yes — chopped bacon works well. It's fattier and smokier, so you may want to drain some of the rendered fat before adding the sweet potato.

How do I keep the hash from getting soggy?

Don't crowd the pan and give the sweet potato time to crisp undisturbed. Salt it just before serving rather than at the start, which draws out moisture.

Is this recipe Paleo?

Yes — sweet potato, prosciutto, jalapeño, rosemary, and olive oil. Choose a sugar-free prosciutto and it's fully compliant.

What should I serve it with?

A fried egg on top is the classic move, or alongside avocado and greens for a full breakfast plate.

Recipe Card

Stav Kogan

Succulent Sweet Potato Hash

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Servings: 2 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 tbsp olive oil
• 1 jalapeño, seeded and finely diced
• 1 large sweet potato, peeled and shredded
• 2 pieces prosciutto, browned and chopped into small pieces

Method

 

1. In a medium skillet, heat olive oil over medium heat.
2. Once hot, add onion and jalapeño and sauté for about 5 minutes.
3. Add shredded sweet potato, prosciutto bits, rosemary, and cayenne pepper to skillet and turn up to medium-high heat.
4. Cook for 20–30 minutes, tossing often and pressing the mixture down into the pan with a spatula to help brown.
5. Once well done and golden brown, season with salt and pepper and serve.

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