Beetroot and Sweet Potato Hash

Would you like to add more veggies to your breakfast game, but can’t really handle them raw in the morning? Trust me, you are not alone here. I would probably get sick if I was supposed to chew on half of raw capsicum for brekky. However, like with a wave of a magic wand, I can eat almost the whole thing if roasted. Preferably as a part of hash. Like in this Beetroot and Sweet Potato Hash.

Roasting veggies makes them not only more appetizing to me, but also much easier to digest. Thanks to this cooking process I can easily eat a fair bit of plants, being supplied with a proper amount of fibre and vitamins and not starving (usually) in half an hour.

If you follow me a bit, you will notice that I just started my first Whole30. And I couldn’t be happier for thinking ahead and prepping this Beetroot and Sweet Potato Hash for the first few days. It just made my mornings easier. I can heat it simply in a frying pan or even in a microwave (which I don’t recommend much though, as it makes most of meals like this soggy), top it with an egg or sausage and enjoy. Furthermore it’s also a good choice for the first few days of the Whole30 because of the starchy vegetables which would provide enough carbohydrates to make the transition to a new diet more considerate to the body.

Beetroot and Sweet Potato Hash

Beetroot and Sweet Potato Hash
Prep time
Cook time
Total time
Would you like to add more vegetables to your breakfast but not really keen about the taste? Try to roast them, it doesn't make them only tastier but also easier to digest. This Beetroot and Sweet Potato Hash is also rich with good carbohydrates which will provide enough energy for the morning.
Recipe type: Breakfast
Serves: 4
  • 1 sweet potato, peeled and cut into cubes
  • ½ small squash, peeled and cut into cubes
  • 1 beetroot, peeled and cut into cubes
  • 1 red pepper, cut into cubes
  • Small zucchini, cut into cubes
  • 3 handfuls (about 300g) green beans, cut
  • 1 tsp fresh thyme (or pinch of dried)
  • 1 tsp fresh rosemary (or pinch of dried)
  • Pinch of salt
  • Pinch of cracked pepper
  • 1 tbsp Coconut Amino Sauce
  • 1 tbsp Franks Famous Red Hot Sauce
  • 2 tbsp mellow olive oil
  • 2 cloves garlic, peeled and crushed
  1. Preheat the oven for 220 ºC (about 428 ºF).
  2. Toss the sweet potato, squash, beetroot and red pepper in a baking dish. Add all the seasonings (thyme, rosemary, salt, pepper, Coconut Amino Sauce, Franks Famous Red Hot Sauce, olive oil and garlic) and mix everything up with your hands. That's the best way how to make sure that the veggies is equally covered with the condiments.
  3. Place the dish in the oven. If you notice that the veggies are going brown too quickly, stir them with a wooden spoon.
  4. After about 15 minutes take the dish out of the oven, add the zucchini and green beans and stir it in with a wooden spoon.
  5. Roast for additional 10 minutes.
  6. Serve with an egg / meat / salad / sour cream... There are no limits.

Beetroot and Sweet Potato Hash


Check out my other Breakfast recipes.

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