This simple sweet potato hash is slightly sweet, smoky, and full of the flavor of peppers, onions, and a few seasonings. It’s perfect for weekend breakfasts served alongside fried eggs or your favorite breakfast protein.
It’s no secret that I love potatoes for breakfast, whether they’re served in a bowl, roasted, or pan-fried. To change things up, I sometimes like to serve sweet potatoes instead of russet or Yukon gold.
I already have a tempeh hash recipe, but I know not everyone wants to add tempeh to their breakfast (although may I suggest serving this hash with a side of tempeh bacon?).
Enter breakfast hash with sweet potatoes, a simple meal or side dish that tastes big, thanks to a handful of spices, onions, and peppers.
This sweet potato hash is meat-free, so it’s a great centerpiece for veggie breakfasts. Serve it alongside fried eggs or an omelette, or keep it vegan with a tofu scramble and meatless maple sausage patty.
- Simple: This sweet potato hash uses just a handful of inexpensive ingredients. It’s done in a skillet on the stove. This is not a fix-it-and-forget kind of meal, because you need to be close to the stove to stir the potatoes occasionally.
- Tasty: Lightly smoky, very tangy and just a hint of spice. Smoked paprika and Old Bay seasoning come together to create a simple yet impactful seasoning for potatoes.
- Prepare in advance: You can prepare the potatoes, onions and peppers ahead of time to make preparing breakfast easier.
- Versatile: Potato hash is great for breakfast or breakfast for dinner. Serve with egg and sausage (I go for the veggie sausage but any kind works) for a classic diner-style meal.
- Sweet potatoes: Choose sweet potatoes with orange flesh. These are usually Garnet or Jewel varieties. I do not recommend using white or Japanese sweet potatoes for this recipe.
- Smoked paprika AND Old Bay dressing: these are two of my most used dressings. If Old Bay isn’t available where you are, Cajun seasoning can be used for a slightly different flavor. Add salt to taste if using a Cajun seasoning with salt.
- Orange pepper adds a touch of sweetness. Reds or yellows work too, but I don’t recommend the green bell pepper for this recipe because it has a different (less sweet) flavor.
- Red onion it becomes sweet and adds a lot of flavor when stirred into hash. Sweet yellow onion or white onion also work.
Step by step instructions
Equipment: I tested this recipe in a 12 inch cast iron skillet, but any similarly sized nonstick pan works. I like using cast iron because it adds extra flavor and creates a nice browning on the sweet potatoes.
- Start by heating a 12-inch skillet over medium-high heat. Season with neutral oil. Once hot, add the diced sweet potato. Saute for just 4 to 5 minutes, stirring a few times, until some of the potato chunks are browned.
- Reduce the temperature to medium low. Sprinkle the potatoes with salt. Cover with a tightly fitting lid. Cook like this until potatoes are tender, stirring just 2-3 times. If the potatoes are turning black or brown, the heat is too high and should be turned down.
- Once the potatoes are softened, add the diced onion, pepper and seasonings. Continue cooking uncovered for another 15 minutes, stirring only every 2-3 minutes.
- The potatoes are ready when they are tender and golden on the outside. Not all pieces will look the same, and that’s the beauty of sweet potato hash!
Tips for success
- Sweet potato size: Aim for about ½-inch chunks of sweet potato. Smaller pieces cook faster than larger ones. Try to make the pieces as even as possible, but don’t worry if the pieces aren’t all exactly the same.
- Cover with a lid: Sweet potatoes need to be steamed to cook. To do this, cover the pan with a tight-fitting lid. You should see steam collect and drip onto the lid to indicate that the sweet potatoes are cooking.
- To make sure the hash is fully cooked through, test the largest piece of sweet potato first. It should be very easy to pierce with a fork.
How to add eggs
To cook eggs directly over sweet potato hash, wait until the hash is fully cooked.
Use a spatula to flatten the sweet potatoes into an even layer. Crack 3-5 eggs directly over the hash.
Cover with a lid and cook over medium-low heat until the eggs are cooked to your liking.
How to add protein
It’s easier to cook the meat/meatless sausage separately (I’ve only done it without meat because I’m a vegetarian) to ensure even and thorough cooking. Add it to the hash once it’s fully cooked.
You can also add tofu (this marinated tofu would be fine), but I recommend cooking it separately as well to keep the sweet potatoes from softening.
I originally developed this recipe with frozen cauliflower. I let the cauliflower thaw before adding it to the onions and peppers. While this is a great way to add extra vegetables, it does make sautéing take a little longer.
You can also make this with fresh vegetables like green beans, broccoli or other peppers.
- Leftover: Best within 3-4 days. Store in the refrigerator in a closed container.
- Heating: Hash softens when refrigerated. Individual portions can be reheated in the microwave, but will be soft. To re-crisp, heat a nonstick skillet over medium heat. Add the potato hash and cook until heated through and crispy, about 5 to 8 minutes.
Looking for more breakfast ideas?
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Sweet Potato Breakfast Hash (Vegetarian)
This simple breakfast features sauteed golden sweet potatoes, bell peppers, and onions. Enjoy as is or serve with fried eggs and your favorite breakfast protein.
Portions: 4 portions
Clean and peel the sweet potatoes. Cut into ½-inch cubes. Try to make the pieces as even as possible.
Heat a 12-inch skillet over medium-high heat. Drizzle with enough neutral oil to coat the bottom. Once hot, add the diced sweet potato. Saute for just 4 to 5 minutes, stirring a few times, until some of the potato chunks are browned or starting to brown.
Reduce the temperature to medium low. Sprinkle the potatoes with salt. Cover with a tightly fitting lid. Cook for 15 to 20 minutes or until potatoes are tender, stirring just 2 to 3 times. If the potatoes are turning black or brown, the heat is too high and should be turned down.
Once the potatoes have softened, remove the lid. Add the diced onion, pepper, Old Bay seasoning, smoked paprika, and garlic powder.
Continue cooking for another 15 minutes, stirring only every 2-3 minutes. The potatoes are ready when they are tender and golden on the outside.
Serve as is or topped with avocado, fried egg or scrambled tofu and veggie sausage. Enjoy!
- Old Bay: If you don’t have access to this, an equal amount of Cajun seasoning works.
- Fried eggs: To cook eggs directly over sweet potato hash, wait until the hash is fully cooked. Use a spatula to flatten the sweet potatoes into an even layer. Crack 3-5 eggs directly over the hash. Cover with a lid and cook over medium-low heat until the eggs are cooked to your liking.
- Sausage: I cook veggie sausage patties separately and add them to the sweet potato hash when it’s done cooking.
- Leftover: Best within 3-4 days. Store in the refrigerator in a closed container. Heating: Individual portions can be reheated in the microwave, but will be soft. To re-crisp, heat a nonstick skillet over medium heat. Season with oil. Add the potato hash and cook until heated through and crispy, about 5 to 8 minutes.
Calories: 198kcalCarbohydrates: 39gProtein: 3gFat: 4gSaturated fats: 0.3gPolyunsaturated fats: 1gMonounsaturated fat: 2gTrans fats: 0.01gSodium: 387mgPotassium: 686mgFiber: 6gSugar: 10gVitamin A: 25197UIC vitamin: 45mgSoccer: 63mgIron: 1mg