Sweet Potato Skillet Hash with Asparagus & Blueberries
A colorful and easy sweet potato skillet hash featuring tender asparagus and sweet blueberries. This fresh, farm-to-table style dish comes together in about 30 minutes and makes a vibrant side or light main course.
Sweet Potato Skillet Hash with Asparagus & Blueberries
Ingredients
- 1 tablespoon olive oil
- 1/2 cup red onion, diced
- 1 clove garlic, minced (or 1/4 teaspoon garlic powder)
- 3 cups sweet potatoes, peeled and cut into 1/2-inch cubes
- 2 cups asparagus, cut into 2-inch pieces
- Salt and pepper, to taste
- 1/2 cup blueberries
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced red onion and cook 2–3 minutes until softened.
- Add minced garlic and cook 1 minute more, stirring constantly.
- Add the cubed sweet potatoes, cover, and cook for 10 minutes, stirring occasionally.
- Add asparagus pieces, cover, and continue cooking 5–10 minutes until the sweet potatoes are lightly browned and the asparagus is tender-crisp.
- Season with salt and pepper to taste.
- Gently fold in the blueberries and cook for 2 minutes just until warmed through.
- Remove from heat and garnish with chopped fresh parsley.
Serves: 4
FAQ
Can I use frozen blueberries?
Yes. Add them at the very end, just like fresh blueberries, and cook only until warmed through.
How can I make the sweet potatoes cook faster?
Cut the sweet potato cubes a bit smaller (about ½ inch) and keep the skillet covered during the first cooking stage.
What can I substitute for asparagus?
Green beans, broccoli florets, or zucchini work well. Add more tender vegetables toward the end so they don’t overcook.
Is this a side dish or main dish?
It works great as either. Serve as a side dish, or make it a main by topping with a fried egg or adding cooked sausage or chickpeas.