Our recipe creator, Holistic Health Coach, Kaitlyn Cashmere is here with another awesome recipe.
Check out her past recipes for Live Planted here.

Growing up, weekend mornings consisted of a large cooked breakfast; complete with eggs, potatoes and sometimes pancakes. No one had to be at work, no school bus to rush to, only family and food. Two decades later I still feel the urge to have a hearty breakfast and a relaxing morning on the weekends. Although we no longer eat eggs, potatoes always make an appearance.

Potato hash has become, by far, one of my favorite breakfast dishes. But this is not strictly a breakfast recipe. Potatoes should be enjoyed at all times of the day! Serve this as a main meal, a side, or as a guest star in your Buddha bowl.

Even though this can be made with regular potatoes, using sweet potatoes contribute a nice sweetness to the dish; creating a perfect balance to the savory spices. The addition of kale, peppers and onions will help increase your vegetable quota for the day, and that’s always a win!

Savory Sweet Potato Hash
Author: Kaitlyn Cashmere
Recipe Type: Vegetables, Vegan, Gluten Free
Serves: 4
Prep Time: 5 Min. Total Cook Time: 30 Min. Total Time: 35 Min.


2 Medium Sweet Potatoes *
1 Tablespoon Avocado Oil **
Half Large Yellow Onion
1 Medium Sweet Bell Pepper
5 Ounces Frozen Kale
2 Teaspoons Dried Parsley
1/2 Teaspoon Ground Turmeric
1 Teaspoon Smoked Paprika
Salt & Pepper
2 Cloves Garlic, Minced
1-2 Teaspoons Dijon Mustard
¼ Cup Low Sodium Vegetable Stock

*Any kind of sweet potato you fancy. These are white sweet potatoes.
** To make oil free: omit oil and sauté in non-stick pan with additional vegetable stock.


Bring a medium sauté pan (#9 cast iron) to medium heat.
Wash, dice, and add sweet potato along with avocado oil to the pan.
Sauté sweet potatoes for about 8 minutes, stirring frequently; meanwhile, dice bell pepper and onion.
Add the bell pepper, onion, kale, parsley, turmeric, paprika, salt and pepper; cook for an additional 5 minutes.
Add minced garlic, vegetable stock and dijon mustard; cover with a lid, reduce to medium low heat and simmer for 15-17 minutes (until potatoes are tender); stir occasionally.
*If at anytime during the cooking process, the pan starts to get too dry, add more vegetable stock.
Serve immediately. (Optional: Top with avocado)

Store leftovers in the refrigerator, in an airtight container. Consume within 4-5 days.

Want more from Live Planted? Head over to instagram, I post there every dang day.

Leave a Reply

Your email address will not be published. Required fields are marked *