This Sweet Potato Eggplant Hash is a great way to add vegetables into your morning routine, or have as a side to any entree. Dress it up with eggs or bacon, or enjoy as is!
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I’m popping in with a delicious eggplant hash recipe today that’s perfect as a breakfast hash or as a side to any entrees. Let’s call it a sweet potato eggplant breakfast hash, but the beauty is that it will work with a variety of different vegetables.
If you have trouble getting enough vegetables, this sweet potato and eggplant recipe hash may be the solution for you and it’s a great eggplant breakfast idea.
Eggplant for Breakfast?
Yes! This eggplant breakfast hash is full of satiating protein and fiber, vibrant vitamins and minerals, and complex carbohydrates. It’s screaming
my your name.
Or, if you want a vegan breakfast hash, I’ve got that too!
I’ve been playing around with eggplant a lot lately. There are so many things you can do with them – like use them as a canvas for pizza sliders, do an eggplant parm, saute them and add them to just about anything.
They will amp up the fiber content of any dish, as well as add B Vitamins, Vitamin K, and antioxidants like anthocyanins.
Plus, the eggplant and sweet potato combo is wonderful.
Did you know foods with purple hues, like eggplant, are full of antioxidants? Same with the dark blue hues of blueberries. Colors means nutrition!
How to Make This Eggplant Sweet Potato Recipe
In testing out all of the ways to use eggplant, I’ve especially come to love the idea of this vegetable hash. While eggplant is the star of this eggplant hash recipe, this recipe wouldn’t be the same without the help of its accomplices.
I love diced sweet potato and zucchini, a bed of greens, and some spices mixed in with the eggplant hash as well.
There’s just something about a sweet potato and eggplant hash together. You can tailor the spices to your liking – this recipe is rather forgiving, which makes it all the greater.
Tips for Cooking with Eggplant
I used to never buy eggplant because I was like, “what do I do with this?” And it can be very bland if you don’t season it, which is why I totally recommend cooking it in a cast iron skillet (which also helps with iron absorption!).
If you don’t have one, what are you waiting for?
So, the trick to taking away some of the bitterness of eggplant is adding a pinch of salt over it once you slice it up. This helps remove some of the liquid and moisture in the eggplant and helps improve flavor so when you cook it up, it doesn’t get all mushy.
And since I pair eggs with everything, creating a hash with eggs was a natural fit for me.
You know what makes eggs so great? Not only are they full of protein and copious amounts of the good things our bodies need, but they are the best toppings for things.
I haven’t found many items I can’t put an egg on that doesn’t exceed my expectations. Like this sweet potato egg casserole.
I think you’ll really love this eggplant sweet potato recipe and I’ll hope you’ll share if you make it. Or, throw this hash onto a sandwich and make an eggplant breakfast sandwich. I promise it’s a keeper.
Switch in or out some of the vegetables (adding mushrooms would be a plus), add any type of cheese, meat or chorizo if you so desire, and create the ultimate flavor combination.
Whether you choose soft/hard boiled eggs, or over-easy eggs, I think having a little yolk on top is a great way to soak up all the flavors.
If you want another way to use eggplant in your routine, make sure to try this vegetarian eggplant sandwich!
Enjoy this eggplant sweet potato zucchini hash.
- ½ large eggplant
- 2 Tbsp olive oil
- 1 can of canned tomatoes
- ½ yellow onion
- 1 medium sweet potato
- 1 medium zucchini
- ½ tsp garlic powder
- ½ tsp Basil
- 1/4 tsp red pepper flakes (optional)
- 1/4 tsp Italian seasoning
- 1/2 tsp turmeric
- Salt and pepper, to taste
- 1-2 cups of greens (I used arugula/spinach)
- Optional Toppings
- Eggs, Chorizo or Black Beans
- Dice the eggplant and lightly season with salt. Let it sit out for about 30 minutes.
- Mix your spices in a small bowl.
- Sautee onion in olive oil over medium high heat. Add in eggplant and cook for 5-6 minutes. Meanwhile, microwave your sweet potato for 4-5 minutes.
- Once sweet potato is done, dice it and add to the pan mixture with the onion. Add in canned tomatoes. You can add another ½ tbsp. of olive oil if you need to.
- Pour spices onto mixture and simmer on low for 5-10 minutes.
- Top with eggs/cheese, avocado, and devour!
Amount Per Serving: Calories: 514Total Fat: 29gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 80mgSodium: 415mgCarbohydrates: 51gFiber: 21gSugar: 11gProtein: 20g
Are you an eggplant breakfast fan?
What’s your ideal breakfast hash look like?