Sweet Potato Hash with Sage Brown Butter Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
