Sweet Potato Hash

Sweet Potato Hash

If you haven’t jumped on the Tabitha Brown train, this is your sign to do it! 

This is one of my favorite recipes from her cookbook - COOKING FROM THE SPIRIT. 

If y’all haven’t noticed most of my recipes (AM💜) don’t include many measurements. You can blame Tab for that. Her method is to add what you like + do it until your spirit says to stop. This makes her recipes so versatile, and truly takes out the stress of coming up with meals. Most times I just start cutting up veggies and go from there on a meal! 


  • Sweet potatoes cut into large chunks 
  • Avocado oil
  • Bell Pepper
  • Spinach or Kale (or both) 
  • Onion
  • Mushroom
  • Seasonings (salt, pepper, garlic & onion powder) 
  • Avocado
  • Kellys Lemon Pepper Parm
  • Salsa


  • Put the sweet potato pieces into a food processor & process to chop them up small 
  • Heat your oil over medium heat + add sweet potatoes + your seasonings. Cook until the sweet potato starts to soften. 
  • Chop the rest of your veggies + add them in + continue cooking all together. 
  • Once it’s all cooked to your liking, spoon onto a plate + top with sliced avocado, salsa, & Kelly’s lemon pepper parm. 

This is such an easy meal prep for breakfast, lunch, or a lighter supper! I love to make a huge pan of it on Sunday to have as a go to through the week. 

Here is a link to Tabs cookbook —


& a link for Kelly’s lemon parm (this would also be easy to home make but for a convenient option, I love to have this on hand. It goes with EVERYTHING🤤🤤)




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