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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
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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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