Sweet Potato Skillet Hash
This page presents a Sweet Potato Skillet Hash featuring blueberries and asparagus.
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 in 1/2-inch cubes
- 2 cups asparagus, cut into 2-inch pieces
- Salt and pepper, to taste
- 1/2 cup blueberries
- Parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook 2–3 minutes, until tender.
- Add garlic and cook 1 minute, stirring.
- Add sweet potatoes, cover, and cook 10 minutes, stirring occasionally.
- Add asparagus, cover, and cook 5–10 minutes, until potatoes and asparagus are tender and potatoes are lightly browned.
- Season with salt and pepper.
- Gently fold in blueberries and cook 2 minutes, just until softened.
- Remove from heat and garnish with parsley.
Makes: 4 servings
FAQ
Can I use frozen blueberries?
Yes. Add them at the end like fresh blueberries, and cook just until warmed through.
How do I make the sweet potatoes cook faster?
Cut the cubes slightly smaller and keep the skillet covered for the first cooking stage.
What can I substitute for asparagus?
Try green beans, broccoli florets, or zucchini—add tender vegetables later so they don’t overcook.
Is this a side dish or a main dish?
It works as either. Serve as a side, or top with a fried egg or add cooked sausage for a heartier meal.