Rutabaga Sweet Potato Hash

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This rutabaga sweet potato hash is full of vegetables and makes a great breakfast when topped with eggs.

Rutabaga sweet potato hash with red bell peppers and brussels sprouts on a white plate.

If you haven’t figured it out by now, I’m a little obsessed with breakfast hashes. During the week, my breakfast consists of a smoothie as I’m running out the door to get to work. But, on the weekend, we have a bit more time, so we like to make a big breakfast hash to make the morning more special. I personally love to add loads of veggies to my hash. Michael like to add cheese and an egg on top of his. With this particular morning, we decided that instead of doing the normal white potato hash, we decided rutabaga and sweet potato would be a nice change.

Let me tell you, it was so so so so so so good. Was that enough so’s? I did not miss the white potato one bit. I loved the flavors that the rutabaga and sweet potato landed to the dish – it was just a bit sweet but not overly sweet. I think topping it with bacon or some other protein would be great as well. If you’re looking for a delicious, lower starch alternative to a white potato hash, this rutabaga sweet potato hash is right up your alley! I can’t wait to try more combinations.

What do you like in your breakfast hash?

A white plate filled with sweet potato rutabaga breakfast hash with red bell peppers and brussels sprouts.

Rutabaga Sweet Potato Hash

This rutabaga sweet potato hash is full of vegetables and makes a great breakfast when topped with eggs.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 192kcal
Author: Megan


  • 1 small rutabaga (1/2 lb, diced very small to yield about 1 1/2 cups)
  • 1 small sweet potato (1/2 lb, diced very small to yield about 1 1/2 cups)
  • 1/2 medium yellow onion (diced (about 1 cup))
  • 1/4 lb brussels sprouts (quartered (about 8 med/large brussels sprouts))
  • 1 red bell pepper (diced (about 1 cup))
  • 1/2 avocado (sliced (optional))
  • 2 tbsp oil of choice (I used coconut oil)
  • salt (to taste)
  • pepper (to taste)


  • Heat oil in a large cast iron skillet (preheated) or heavy skillet over medium heat.
  • Add rutabaga, onion, brussels sprouts, bell pepper and sweet potato to the skillet. Mix with a spoon to combine.
  • Continue cooking the hash for 15-25 minutes, mixing every so often to make sure vegetables are not sticking to the bottom.
  • The hash will be ready when the sweet potatoes and rutabaga are soft (Pierce with a fork to check). Cook for a few additional minutes without stirring to get a good char on the hash.
  • Top with avocado before serving.


The cooking time will depend on the size of the diced sweet potato and rutabaga.
If you would like to add bacon to this dish, I'd recommend cooking your bacon slices first, removing the bacon only from the pan, and cooking the hash in the bacon fat. Then, add the crumbled bacon to the hash a few minutes before it's done cooking.


Calories: 192kcal | Carbohydrates: 22g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 718mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5795IU | Vitamin C: 90.5mg | Calcium: 69mg | Iron: 1.3mg
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A skillet with rutabaga sweet potato hash with red bell peppers, onion and brussels sprouts.

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