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Sweet Potato Zucchini Hash


"A simple and sweet treat that packs a lot of flavor. It makes a great alternate breakfast side in place of the standard hash browned potatoes. Try it as a breakfast side with scrambled eggs! Sweet potatoes let off a lot of water as they cook, so it may be necessary to drain the hash before serving."
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20 m servings 178 cals
Original recipe yields 4 servings


  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Melt butter in a skillet over medium heat. Stir sweet potatoes into butter to coat. Add brown sugar and stir until integrated.
  2. Increase heat to medium-high; cook and stir until brown sugar caramelizes on surface of the sweet potato cubes, 5 to 7 minutes.
  3. Reduce heat to medium-low. Stir zucchini into the sweet potato mixture; cook and stir until zucchini is tender, 5 to 10 minutes. Drain excess liquid to serve.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 5
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Substituted margarine and maple syrup for the butter and brown sugar, and added low-sodium honey ham, for a one-dish lunch or light dinner.

I added more zucchini ( personal preference) and added some spicy seasoning. I really didn't care for this as a dinner side dish, but had the leftovers topped with scrambled eggs at breakfast an...

Just made this for my family and my kids went crazy for it. Very good and not overly sweet. I only used 1 tbsp of brown sugar and added a dash off cinnamon.

I really didn't like the seasonings or the zucchinni and sweet potato combination.

I had alot of zucchini in my garden this year and wanted to try something different. I did use only two tablespoons butter and one tablespoon of brown sugar. I liked this alot. I served it wi...