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Fish House Sweet Potato Hash

Active time 20 mins
Total time 1 hr, 40 mins

Serves 4 (serving size: about 1/2 cup)

We absolutely love this simple, comforting hash. It pairs well with almost anything—the trout recipe featured at left, of course, as well as roast chicken, pork chops, steak, and even sunny-side-up eggs. If you would like to get a head start on the recipe, you can bake the sweet potatoes a day or two ahead; then you’ll only need about 15 minutes to
pull the dish together.


  • 2 (8-oz.) sweet potatoes
  • 2 1/2 tablespoons canola oil, divided
  • 3/4 cup chopped white onion
  • 2 garlic cloves, minced
  • 2 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons chopped fresh sage
  • 1 teaspoon butter, softened
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • Calories 199
  • Fat 9.8 g
  • Satfat 1.3 g
  • Monofat 5.8 g
  • Polyfat 2.5 g
  • Protein 2 g
  • Carbohydrate 26 g
  • Fiber 4 g
  • Cholesterol 3 mg
  • Iron 1 mg
  • Sodium 312 mg
  • Calcium 48 mg
  • Sugars 6 g
  • Est. Added Sugars g

How to Make It

  1. Preheat oven to 400°F.

  2. Bake potatoes for 1 hour or until tender but still firm. Cool 20 minutes. Remove peels from potatoes. Cut potatoes in half lengthwise; cut crosswise into 1/4-inch-thick slices.

  3. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion to pan; cook 4 minutes or until lightly browned, stirring occasionally. Add garlic; cook 2 minutes, stirring frequently. Remove onion mixture from pan. Add remaining 1 1/2 tablespoons oil to pan. Add sweet potatoes; cook 5 minutes or until potatoes start to caramelize. Gently stir in onion mixture, thyme, sage, and butter. Sprinkle with salt and pepper.