This sweet potato hash recipe brings together the natural sweetness of sweet potatoes with crisp veggies and savory spices, creating a dish that’s both delicious and nourishing. Whether you need a cozy breakfast, a brunch crowd-pleaser, or a quick weeknight dinner, this hash will hit the spot. With easy-to-find ingredients and simple steps, it’s a perfect recipe for beginners and seasoned cooks alike.
Why You Will Love This Recipe:
I absolutely adore this sweet potato hash for its versatility, balance of flavors, and how it fills the kitchen with comforting aromas. It’s loaded with nutrients, comes together quickly, and can satisfy even picky eaters. Plus, it’s naturally gluten-free and has numerous ways to customize for any dietary need or leftover aim.
Ingredients:
- 2 large sweet potatoes, peeled and diced small
- 1 small red onion, chopped
- 1 bell pepper (any color), diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil or avocado oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- Optional: 2 cups baby spinach or kale, roughly chopped
- Optional toppings: Fried or poached eggs, chopped fresh herbs, hot sauce, feta or goat cheese
How to Make:
- Prep vegetables: Wash, peel, and dice the sweet potatoes into small cubes for quick, even cooking.
- Heat skillet: Place a large skillet over medium-high heat and add the oil. Let it heat for a minute.
- Sauté sweet potatoes: Toss in the potatoes, season with salt, and cook for 8-10 minutes, stirring occasionally, until they begin to caramelize and soften.
- Add aromatics: Stir in red onion, bell pepper, cumin, paprika, thyme, and garlic. Continue cooking for another 8-10 minutes, stirring frequently, until the potatoes are fork-tender and the veggies are softened.
- Greens (if using): Toss in the spinach or kale for the last 2 minutes of cooking, letting them wilt slightly.
- Season and finish: Taste and adjust salt and pepper. Remove from heat, let rest for 5 minutes, and garnish as desired.
Expert Tips:
- Dice the sweet potatoes small and evenly to ensure everything cooks at the same rate.
- Don’t rush the sautéing—giving sweet potatoes time to caramelize adds so much flavor!
- If the pan gets too dry, add a splash of broth or water instead of extra oil.
- For crispy hash, use a cast iron skillet and avoid overcrowding.
Recipe Variations:
- Add protein: Stir in cooked diced sausage, bacon, or tofu for a heartier meal.
- Spice it up: Add red pepper flakes or swap the smoked paprika for chipotle powder.
- Green goodness: Zucchini and mushrooms make tasty additions with the bell peppers.
- Make it vegan: Use plant-based cheese or skip the cheese entirely.
Storage and Reheating:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until warmed through, or microwave in a pinch. For crispness, always opt for the skillet!
Serving Suggestions:
I love serving sweet potato hash on its own as a nourishing breakfast, with eggs any style on top, or alongside roasted fish or grilled chicken for dinner. It’s also perfect as a brunch side or wrapped in a warm tortilla!
Description
This sweet potato hash recipe brings together the natural sweetness of sweet potatoes with crisp veggies and savory spices, creating a dish that’s both delicious and nourishing. Whether you need a cozy breakfast, a brunch crowd-pleaser, or a quick weeknight dinner, this hash will hit the spot. With easy-to-find ingredients and simple steps, it’s a perfect recipe for beginners and seasoned cooks alike.
Ingredients
Instructions
-
Prep vegetables
Wash, peel, and dice the sweet potatoes into small cubes for quick, even cooking.
-
Heat skillet
Place a large skillet over medium-high heat and add the oil. Let it heat for a minute.
-
Sauté sweet potatoes
Toss in the potatoes, season with salt, and cook for 8-10 minutes, stirring occasionally, until they begin to caramelize and soften.
-
Add aromatics
Stir in red onion, bell pepper, cumin, paprika, thyme, and garlic. Continue cooking for another 8-10 minutes, stirring frequently, until the potatoes are fork-tender and the veggies are softened.
-
Greens (if using)
Toss in the spinach or kale for the last 2 minutes of cooking, letting them wilt slightly.
-
Season and finish
Taste and adjust salt and pepper. Remove from heat, let rest for 5 minutes, and garnish as desired.
Nutrition Facts
Servings 4
Serving Size 4
- Amount Per Serving
- Calories 225kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 1g5%
- Total Carbohydrate 40g14%
- Dietary Fiber 6g24%
- Sugars 8g
- Protein 4g8%
- Vitamin A 8800 IU
- Vitamin C 55 mg
- Calcium 60 mg
- Iron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make this recipe your own by swapping veggies according to the season or what you have in your fridge. Leftovers are great for meal prep, too.
