This Mediterranean Sweet Potato Hash is bursting with Mediterranean flavors. Easy one-pan meal with pomegranate, mozzarella, spinach and olives!
To make this hash recipe I went for Mediterranean flavors and turned it into light and healthy sweet potato hash.
Now this doesn’t mean you can’t turn it into a hearty carnivore option. I sometimes add sausage, mushrooms and omit the pomegranate. We love both versions!
5 reasons to make Mediterranean Sweet Potato Hash:
- It’s so versatile – it can be made for breakfast, lunch, brunch, breakfast for dinner or as a side as well as tailored to your food needs (add more pomegranate seeds, less olives, more cheese, …).
- If you have leftover sweet potatoes THIS is the perfect recipe to use them in!
- It’s bursting with Mediterranean flavors – pomegranate, spinach, olives …
- It’s delicious & healthy!
- Do you have a family member who is vegetarian, can’t eat gluten or nuts? Then this sweet potato hash is perfect for them – no nuts, no meat and naturally gluten free.
If you like sweet potatoes, you will love this Sweet Potato Flatbread. If you haven’t tried it yet, you are missing out! It’s been one of the most popular recipes on the blog. If you don’t have sweet potatoes you can also use regular potatoes instead.
Speaking of potatoes – Pan Fried Breakfast Potatoes are my go to recipe when I need a filling breakfast meal that will keep me going until lunch time.
By the way, I like this sweet potato guide. It contains helpful information and tips on choosing, storing, growing and eating sweet potatoes.
How to make sweet potato hash:
This is a one-pan breakfast recipe but bear in mind you will need a large frying pan to be able to fit everything in.
First throw sweet potatoes in the pan and fry them until browned and crispy on the outside and almost cook on the inside. Then it’s time to add spinach and onion. Move potatoes to a side so the spinach has some space in the pan.
4 cups might look like a lot of spinach but it will reduce down to almost nothing. You can also add this in stages if you feel like the pan is way too full. Don’t forget to season with salt, pepper and a pinch of chili powder (this is completely optional).
At last add minced garlic, mix everything around and fry until the sweet potatoes are cooked. Serve with mozzarella balls, pomegranate seeds and lemon wedges.
TIP: If you don’t have a large pan, then I suggest par-boiling sweet potatoes and sauté spinach, onion and garlic while waiting for the sweet potatoes to cook. Then you can move the sautéed mix in a bowl and finish off the potatoes on the pan – to achieve the crispy skin and browned look.
- Sweet Potatoes – regular potatoes can be used as well. However, as sweet potatoes are the main ingredient in this sweet potato hash recipe I highly recommend using them.
- Onion – use any type you like or omit completely. Scallions work well here too.
- Mini Mozzarella Balls – use any mozzarella you like. If you want to substitute with other type of cheese – use feta.
- Green Olives – try black olives instead.
- 4 cups Sweet Potatoes diced & peeled (1.4lbs/650g)
- 1 cup Mozzarella Balls cherry size (200g)
- 1 Small Pomegranate
- ½ cup Green Olives without stones
- 4 cups Spinach
- 1 Small Onion
- 2 Lemon Wedges
- 2 Garlic Cloves
- Salt & Black Pepper to taste
- ½ tsp Chili Powder optional
- 3 tbsp Extra Virgin Olive Oil for frying
Heat up the oil in a large frying pan/skillet. Add diced sweet potatoes and fry them, tossing occasionally. This will take about 15 minutes.
When they are almost done, move them to one side and add diced onion and spinach (you can add the spinach in stages – I will reduce its size significantly in minutes).
When the spinach is sautéed, add minced garlic and stir (or toss) everything around.
Season with salt, black pepper and a pinch of chili powder (optional).
Serve with mozzarella balls, pomegranate seeds and lemon wedges (or simply squeeze some lemon over)
- If you don’t have a large pan, then par-boil sweet potatoes and sauté spinach, onion and garlic while waiting for the sweet potatoes to cook. Transfer the sautéed mix in a serving bowl and finish off the potatoes on the pan to achieve the crispy skin and browned look.
- Par-boiling sweet potatoes also reduces the overall time so if you want to save some time this is the way to go.
- Squeezing lemon over the hash gives it an extra flavor but can be totally omitted.