Start your day with a burst of flavor! Our Sweet Potato Hash is a vibrant blend of fresh veggies and spices. Top it with eggs for a wholesome breakfast or serve alongside your favorite entree!
It really doesn’t take much to transform everyday ingredients into something incredible! That’s why I love this sweet potato hash. It’s as simple as taking colorful and fresh vegetables, chopping them up, and adding spices to make a yummy and flavor-packed dish that everyone will love!
I love how versatile sweet potatoes can be. If you love this vegetable, then you also have to check out my Sweet Potato Salad, Sweet Potato Coconut Curry, and Sweet Potato Biscuits!
Table of Contents
Why We Love This Sweet Potato Hash
- This Sweet Potato Hash recipe is versatile. It’s perfect for breakfast, lunch, dinner, or even brunch!
- The natural sweetness of sweet potatoes combines beautifully with savory spices.
- This dish is great for leftovers. It tastes just as good, if not better, the next day.
Recipe Ingredients
- Sweet Potatoes: Sweet potatoes provide a soft, creamy texture and a natural sweetness.
- Red Onion: Offers a slightly sweet, sharp taste and a crunchy texture.
- Bell Peppers: Their sweet, slightly tangy flavor and crisp texture add color and freshness.
See the recipe card for full information on ingredients and quantities.
Variation
- Protein Options: If you’d like to add more depth of flavor and protein to your dish, consider incorporating crispy bacon bits, sausage, or a perfectly fried egg. Crumbled bacon or sausage adds a savory, smoky element, while a fried egg with a runny yolk provides richness and a luxurious sauce when broken over the sauté.
How to Make Sweet Potato Hash
Step 1: On your stovetop, bring a large pot of water to a boil. Once boiling, add in the cubed sweet potatoes and cook for 3 minutes. Drain and dry well on paper towels.
Step 2: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the onions, bell peppers, and garlic and sauté for about 4 minutes until soft and slightly browned. Spoon the mixture into a bowl and set aside.
Step 3: In the now-empty skillet, add 2 tablespoons of olive oil over medium-high heat. Add the sweet potato cubes in one layer and cook until that side has browned, then continue turning and cooking them until they have a nice browning to them, being careful not to burn them.
Step 4: Add the vegetables back into the skillet with the sweet potatoes and add the smoked paprika, salt, pepper, and green onions.
Step 5: Cook for about 2 minutes until everything has heated through and combined together.
Step 6: Finally, remove from the stovetop, garnish with fresh parsley, and enjoy!
FAQs
You can get creative with vegetables! Consider adding options like zucchini, kale, mushrooms, spinach, or even broccoli for added flavor and nutrition. Just be mindful of cooking times to ensure everything is cooked to perfection.
Yes, this recipe aligns with a Paleo diet as it incorporates whole, unprocessed ingredients like sweet potatoes and vegetables. However, if you’re following a strict Paleo diet, be mindful of the oil used and opt for a Paleo-approved cooking fat like ghee or avocado oil.
Storage Info
STORE this easy Sweet Potato Hash recipe in an airtight container in your refrigerator for 3-4 days. To FREEZE, place it in a freezer-safe container, and it will keep for about 2 months.
For REHEATING: if refrigerated, warm it in a microwave or on the stovetop over medium heat until heated through. For frozen portions, thaw in the refrigerator overnight before reheating.
More Delicious Recipes that You’ll Love
Sweet Potato Hash Recipe
Ingredients
- 2 large sweet potatoes - peeled and cut into bite sized cubes
- 4 Tbsp olive oil
- 1 cup red onion - diced
- 1 cup bell peppers - chopped (I use ½ cup red bell peppers and ½ cup yellow)
- 2 green onions - diced
- 2 garlic cloves - minced
- 1 tsp paprika
- salt and pepper to taste
- 2 Tbsp fresh parsley - chopped, optional garnish
Instructions
- On your stovetop, bring a large pot of water to a boil. Once boiling, add in the cubed sweet potatoes and cook for 3 minutes. Drain and dry well on paper towels.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the onions, bell peppers, and garlic and sauté for about 4 minutes until soft and slightly browned. Spoon the mixture into a bowl and set aside.
- In the now-empty skillet, add 2 tablespoons of olive oil over medium-high heat. Add the sweet potato cubes in one layer and cook until that side has browned, then continue turning and cooking them until they have a nice browning to them, being careful not to burn them.
- Add the vegetables back into the skillet with the sweet potatoes and add the smoked paprika, salt, pepper, and green onions.
- Cook for about 2 minutes until everything has heated through and combined together.
- Finally, remove from the stovetop, garnish with fresh parsley, and enjoy!
