Sweet Potato & Pumpkin Breakfast Hash with Honey & Walnuts

This naturally sweet and warming breakfast hash is a delightful and unique start to Lola's day, blending shredded sweet potato and pumpkin with warming spices and crunchy walnuts, all drizzled with honey and topped with a cloud of whipped cream. This recipe is free of ingredients Lola dislikes.

Yields: 2 servings 

Prep time: 15 minutes 

Cook time: 20-25 minutes

Equipment:

• Large non-stick skillet

• Box grater or food processor (with grating attachment)

• Medium bowl

• Measuring cups

• Measuring spoons

• Spatula (sturdy, for stirring/flipping)

• Serving plates

• Spoon

Ingredients:

For the Hash:

• 1 medium sweet potato (about 8-10 ounces), peeled

• 1 cup pumpkin puree (canned, 100% pumpkin, not pie filling) OR 1 cup fresh pumpkin, peeled and shredded

• 1 tablespoon olive oil or coconut oil

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• Pinch of ground ginger (optional)

• Pinch of ground allspice (optional)

• Pinch of salt

• 1/4 cup walnut pieces

For Serving:

• Honey, for drizzling

• Whipped cream (dairy whipped cream OR non-dairy whipped cream, such as coconut whipped cream, as Lola does not like cream cheese)

• Extra walnut pieces (optional, for garnish)

Instructions:

Preparing the Ingredients:

Step 1.) Using a box grater (large holes) or a food processor with a grating attachment, shred the peeled sweet potato and the pumpkin (if using fresh pumpkin). If using canned pumpkin puree, simply measure it out.

Step 2.) In a medium bowl, combine the shredded sweet potato, shredded pumpkin (or pumpkin puree), ground cinnamon, ground nutmeg, optional ground ginger, optional ground allspice, and salt. Toss with a spatula to ensure the vegetables are evenly coated with the spices.

Cooking the Hash:

Step 3.) Heat the olive oil or coconut oil in a large non-stick skillet over medium heat.

Step 4.) Add the sweet potato and pumpkin mixture to the hot skillet. Cook, stirring with a spatula occasionally, for 10-12 minutes, or until the vegetables begin to soften.

Step 5.) Stir in the 1/4 cup walnut pieces. Continue to cook for another 8-10 minutes, stirring occasionally, until the sweet potato is tender and the hash is lightly browned and caramelized in spots. You can press the hash down with your spatula and let it cook undisturbed for a few minutes to encourage browning.

Step 6.) Taste the hash using a spoon and adjust seasoning (more cinnamon, pinch more salt) if needed.

Serving:

Step 7.) Divide the warm hash between two serving plates.

Step 8.) Generously drizzle each serving with honey.

Step 9.) Top with a dollop of whipped cream (dairy or non-dairy).

Step 10.) Garnish with a few extra walnut pieces if desired. Serve immediately.

Tips for Success:

• Ensure the sweet potato and pumpkin are shredded finely enough so they cook evenly and relatively quickly.

• Don't overcrowd the skillet; cook in two batches if necessary to allow the hash to brown properly rather than steam.

• The amount of honey and whipped cream can be adjusted to Lola's preference for sweetness and richness.

• For a different flavor profile, a tiny pinch of cardamom could also be added with the other spices.