Coconut Spiced Sweet Potato Hash

Kim Love, founder of the LoveLife Method is our reset expert at Kor180 & has tons of great recipes on her website. Today she is sharing one of them withall of the Kor180 bees!

This recipe is inspired by a sincere love for brunch, hash and great flavor. During the week, we don’t always have time to whip up tasty eats before we’re off to work. This is why many people, including all of us at Kor180 and LoveLife Program, really treasure our weekend brunch. Take some time to experiment in the kitchen…who knows, maybe you’ll cook up your new favorite dish!

Sweet Potatoes:

Ingredients in the order of use:

  • 2 large sweet potatoes, washed & chopped into ½-inch chunks
  • 2 tbsp melted coconut oil
  • Chili powder, a light dusting or to taste
  • Ground cumin, a light dusting or to taste
  • Ground Cayenne, a light dusting or to taste
  • Smoked paprika, a light dusting or to taste


Ingredients in the order of use:

  • 1 tbsp coconut oil
  • 2 cloves garlic, minced or grated
  • ½ red onion
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 yellow pepper, chopped
  • 1 small handful of fresh cilantro, minced

Sweet Potato Directions:

  1. Preheat oven to 400F.

  2. Melt coconut oil in a saucepan and toss with sweet potatoes in a large bowl.

  3. Sprinkle your spices, salt & pepper on potatoes and mix well.

  4. Line 2 baking sheets with parchment paper to be sure potatoes won’t stick. Spread potatoes onto the baking sheets and roast until golden and tender, about 20 mins.

  5. Once cooked, transfer them back to the large mixing bowl and set aside.

Hash Directions:

  1. Melt coconut oil in a skillet over medium heat.

  2. Add onion and garlic and cook for 2-3 minutes, until onion starts to become translucent.

  3. Add peppers and sauté for another 5-7 minutes, until veggies are cooked, but not mushy. Add a small handful of fresh spinach or arugula, plus a touch of salt and pepper. Turn off heat and mix until greens are wilted.

  4. Pour veggies mixture into bowl with sweet potatoes. Add the cilantro and mix well (and gently).

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