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Sweet Potato Hash With Maple Zhug

Zhug, a hot sauce that originated in Yemen, is an herbaceous and textured accent to any meal. We added a splash of pure maple syrup for a subtle hint of sweetness to play off the heat of the peppers. It’s the cherry on top of this sweet potato hash. Enjoy with eggs, avocado, and pita or tortilla chips.



Prep time

15 minutes

Cook time

25 minutes


For the Zhug

  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon whole peppercorn
  • 1 teaspoon salt
  • 4 cloves of garlic
  • 2 jalapeños, seeded and coarsely chopped
  • 1/2 long hot pepper, chopped
  • 1 cup flat leaf parsley
  • 1 cup cilantro
  • 2 tablespoons lemon juice, about 1 lemon
  • 1 tablespoon pure maple syrup
  • 1/4 cup olive oil

For the Hash

  • 1 1/2 tablespoons olive oil, divided
  • 1 medium onion, diced
  • 1 orange bell pepper, seeded and chopped
  • 1 shallot, thinly sliced
  • 1 leek, chopped
  • 2 cloves garlic, minced
  • 1 sweet potato, peeled and cubed
  • 1 delicata squash, seeded and sliced into half moons
  • 1/4 teaspoon salt, plus more for seasoning
  • 1 1/2 teaspoons Maple Sugar Seasoning
  • Freshly cracked pepper, to taste
  • Over easy eggs, to serve
  • Avocado, to serve (optional)
  • Tortilla or Pita chips, to serve (optional)


  1. Make the zhug. In a small skillet, toast the whole spices until fragrant, about 1 minute. Remove from heat to let cool slightly. Grind in a spice grinder or with a mortar and pestle.
  2. In a blender, combine the toasted spices, salt, garlic, jalapeños, red long hot pepper, parsley, cilantro, lemon juice and maple syrup. Blend for 30 seconds until combined and a loose past forms. Transfer to a small bowl and stir in the olive oil. You want a bit of texture to the zhug.
  3. Make the hash! In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Add the onions and season with a pinch of salt. Cook until translucent, about 5-7 minutes. Stir in the bell pepper, shallot, leek and garlic. Season with a pinch more of salt and cook until soft, about 5 minutes, stirring occasionally.
  4. Add the sweet potato and squash to a mixing bowl. Stir in the remaining 1/2 tablespoon of olive oil, the Maple Sugar Seasoning and salt.
  5. Once the vegetables have been cooked, add the sweet potato and squash, tossing with the vegetables. Stir to coat the potato and squash. Spread the potato into an even layer, with most (if not all, depending on how big your large skillet is!) potatoes touching the skillet. Cover and cook. Uncover after 5 minutes, stir and cover again. Continue to cook, uncovering to stir occasionally, until the sweet potato and squash have been cooked through and are slightly browned, about 7-8 minutes more. The sweet potato should be easily pierced with a fork.
  6. Prepare your eggs however you prefer.
  7. Serve the hash with the eggs, avocado and dollops of the zhug on top. Serve with tortilla chips or pita chips for a crunch!



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