Okinawan Sweet Potato Hash for Oahu Fresh

Sweet potato hash is a great recipe to have in your repertoire: it’s quick, easy, and nourishing. Hash is basically a stir-fry but with potatoes. For this, I chose bright purple Okinawan sweet potatoes, but you can use whatever you have on hand.

Sweet potato hash is a great breakfast or brunch meal, packed with colorful veggies, savory potatoes, and hearty vegan sausage. It’s a great everything-but-the-kitchen-sink kinda meal, as all the veggies are interchangeable. You can use whatever veggies you need or want here, making it a quick weeknight meal, too.

See all my other Oahu Fresh recipes here (featuring eggplant, sweet potato, kale, zucchini, tomatoes, Kabocha pumpkin, breadfruit, and more). For the Instagram video archive, check out the Oahu Fresh Instagram TV. 

Okinawan Sweet Potato Hash

2 Tablespoons extra virgin olive oil
~1 pound Okinawan sweet potatoes (about 2 cups cubed)
2 cloves of fresh minced garlic
½  cup chopped red onion
½  cup chopped red or green bell pepper, chopped
1 vegan sausage link or 1 veggie burger, crumbled or chopped
½  cup chopped fresh cilantro
1-2 cups fresh chopped greens (kale or spinach)
½-1 teaspoon Bragg’s Liquid Aminos or soy sauce

1. Heat 1 Tablespoon of the oil in a skillet, and then add the sweet potato cubes.
2. Cook over medium heat until potatoes are just starting to brown, about 5-8 minutes. Add ¼ cup water, stir to combine, and then cover with a lid. Continue cooking for another 5-10 minutes, until potatoes are soft all the way through—check with a fork for doneness. Remove from skillet and set aside.
3. Heat the other Tablespoon of oil in a skillet over medium heat (you’ll see in the video I used two skillets, as this recipe is too big for my skillet!). Add onions, garlic, and green peppers. Cook until soft and translucent, about 5-8 minutes. Add the peppers/onions to the potatoes.
4. Add sausage and veggie sausage/burger to the skillet, and cook until the sausage/burger is cooked though. Add the sausage/carrot mixture to the potatoes.
5. Finally, add kale and cilantro to the potato mixture, and warm until the greens are wilted. Add the Bragg’s or soy sauce, and stir to combine.
6. The hash can be eaten as is for an excellent breakfast, brunch, or dinner. Serve with eggs, in a wrap, or in taco shells!