Sweet Potato Hash with Sage Brown Butter Recipe

Introduction

Sweet Potato Hash with Sage Brown Butter is a comforting and flavorful dish perfect for brunch or a cozy dinner. The combination of tender sweet potatoes, savory shallots, and a nutty sage-infused butter creates a deliciously balanced meal that’s both simple and elegant.

Ingredients

• 5 cups sweet potato, chopped into <1/2″ pieces (630 grams)
• 2 cups celery, chopped (270 grams)
• 1 large shallot, chopped
• 1/2 cup 50% less sugar dried cranberries (40 grams)
• 2 tbsp grass-fed butter (1 oz)
• 1 tbsp sage, chopped
• 1 tsp Flavor God Garlic Lover’s Seasoning
• 1/2 tsp olive oil

Instructions

1. Step 1: Brown the butter by adding it to a very small pan over medium heat. Melt the butter and allow it to come to a boil. It will become frothy, then the froth will subside after about 5-7 minutes. Add the sage and watch for brown flecks to appear. Once the flecks show and the butter turns a brown color with a nutty aroma, remove from heat and pour into a small dish to cool, leaving the brown flecks behind. You may strain if desired. Set aside.
2. Step 2: Heat a large cast iron skillet over medium-high heat and add olive oil. When hot, add the chopped shallot and sauté until fragrant, about 1-2 minutes.
3. Step 3: Add the sweet potatoes to the skillet and toss to coat them with oil. Add 1-2 tablespoons of water, cover the skillet, and cook for about 10 minutes, tossing every few minutes to prevent sticking.
4. Step 4: Stir in the chopped celery, dried cranberries, and Flavor God Garlic Lover’s Seasoning. Re-cover and continue cooking for another 10 minutes or until the sweet potatoes are tender but not mushy, stirring occasionally for even cooking.
5. Step 5: Remove the skillet from heat and toss the hash with the sage brown butter before serving.

Tips & Variations

• Use fresh sage for the brown butter to get the best flavor; dried sage will not provide the same aromatic quality.
• Substitute pancetta or bacon for a meaty variation.
• Add a pinch of red pepper flakes for a slight kick.
• For a vegan version, replace butter with olive oil and omit the sage or use a sage-infused oil.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave to keep the texture intact. Avoid overheating to prevent the sweet potatoes from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, you can use regular Yukon Gold or red potatoes, but keep in mind the cooking time and texture will differ slightly. Sweet potatoes add a natural sweetness that complements the sage brown butter well.

Is there a substitute for dried cranberries?

If you don’t have dried cranberries, raisins or chopped dried cherries work well as alternatives and provide a similar sweet-tart contrast to the dish.

Sweet Potato Hash with Sage Brown Butter Recipe

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★★★★★

4.9 from 86 reviews

This Sweet Potato Hash with Sage Brown Butter is a flavorful and hearty dish perfect for breakfast or a cozy side. Sweet potatoes are cooked to tender perfection along with celery and shallots, then enriched with a nutty, aromatic sage-infused brown butter and a touch of dried cranberries for a subtle sweetness. The combination of savory and sweet elements creates a delicious balance that is both comforting and nutritious.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 5 cups sweet potato, chopped into <1/2″ pieces (630 grams)
• 2 cups celery, chopped (270 grams)
• 1 large shallot, chopped

Other Ingredients

• 1/2 cup 50% less sugar dried cranberries (40 grams)
• 2 tbsp grass-fed butter (1 oz)
• 1 tbsp sage, chopped
• 1 tsp Flavor God Garlic Lover’s Seasoning
• 1/2 tsp olive oil

Instructions

1. Brown the Butter: Add the grass-fed butter to a very small pan over medium heat. Allow the butter to melt and come to a boil. It will become frothy, then the froth will start to subside after about 5-7 minutes. Stir in the chopped sage and watch for brown flecks to form in the butter. Once the flecks appear and the butter develops a brown color with a nutty aroma (after another 1-2 minutes), remove from heat and transfer to a small dish, leaving the brown sediment behind. Set aside to cool.
2. Sauté Shallots: Heat a large cast iron skillet over medium-high heat and add the olive oil. When hot, add the chopped shallot and sauté until fragrant, about 1-2 minutes.
3. Cook Sweet Potatoes: Add the chopped sweet potatoes to the skillet and toss them to coat evenly with the oil. Add 1-2 tablespoons of water, then cover the skillet to steam the sweet potatoes. Cook for about 10 minutes, tossing every few minutes to prevent sticking and encourage even cooking.
4. Add Celery and Cranberries: Stir in the chopped celery, dried cranberries, and Flavor God Garlic Lover’s Seasoning. Re-cover the skillet and cook for another 10 minutes, stirring every few minutes. Continue cooking until the sweet potatoes are fork-tender but still hold their shape.
5. Finish with Sage Brown Butter: Remove the skillet from heat and drizzle the prepared sage brown butter over the hash. Toss gently to coat everything evenly before serving warm.

Notes

• Use fresh sage for best flavor when making brown butter.
• Adjust cooking times if your sweet potato pieces are larger or smaller to avoid under- or over-cooking.
• If you prefer, strain the brown butter to remove solids before mixing into the hash.
• This dish pairs well with eggs for a complete breakfast.
• Flavor God Garlic Lover’s Seasoning can be substituted with your favorite garlic-based spice blend.

Keywords: sweet potato hash, sage brown butter, breakfast hash, sweet potato recipe, healthy breakfast, gluten free side dish