Sweet Potato Skillet Hash with Apples & Sage

I’m a sucker for anything with sweet potatoes.

They’re so satisfying. They last forever in the pantry.  They can go sweet or savory.

This hash is super quick and easy and it’s a great recipe to use any night of the week. Just throw your sweet potatoes into the pan and forget about them for about 20 minutes while you take care of the rest of the meal. Or the kids.  Or peruse Facebook.

Warm and comforting, this sweet potato hash can be a breakfast, lunch or dinner. You could serve it as a side paired with a fried egg, serve it as a meal by adding some chopped kale & chickpeas or even use it as a filling for a wrap.

The possibilities are endless. Enjoy!

Sweet Potato, Apple and Sage Hash

1 small onion, finely chopped
1 large apple (or 2 small), cut into cubes
1/2 teaspoon cinnamon
1-2 tablespoons coconut oil
1 large sweet potato, peeled and cut into cubes that are no bigger than 1 inch
1 tablespoon fresh sage, minced
salt & pepper to taste

Heat 1-2 tbsp coconut oil on medium heat in a large skillet or pan. Add your chopped sweet potatoes to the skillet. Arrange the sweet potatoes in an even layer and let cook for about five minutes. This will get them nicely browned on the underside.  After five minutes, turn the potatoes. Continue cooking the sweet potatoes, turning occasionally until they are very tender. This can take up to 20 minutes. When your sweet potatoes are tender, add the onions, apple, cinnamon, sage and salt and pepper to taste and continue to cook for about five minutes until the onions become translucent and the apples soften.