This healthy sweet potato breakfast hash is vegan, vegetarian, and gluten-free and cooks in less than 30 minutes for a simple yet flavorful Sunday morning treat.Jump to Recipe
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If you’re looking to shake up your weekend breakfast with more nutritious options, try making this easy sweet potato breakfast hash instead of traditional breakfast potatoes! Sweet potatoes cooked with peppers and onions in one big skillet are a flavorful and healthy alternative for breakfast that you can enjoy on its own, or as a side dish with bacon and eggs.
We’re suckers for an extravagant weekend breakfast, since we usually eat pretty boring meals on weekday mornings. But we never want to spend hours preparing breakfast, because I’m always too hungry in the morning and we usually have big plans for the day. That’s why we love this sweet potato breakfast hash! It’s the best way to enjoy a more decadent breakfast without putting in a ton of extra effort.
This simple sweet potato breakfast hash is the perfect combination of sweet and savory – plus it’s vegan, vegetarian, and gluten-free. You’ll only have to prep 3 vegetables (sweet potato, pepper, and onion) and it cooks in less than 30 minutes. So what’s not to love?
What Is Sweet Potato Hash Made Of?
This savory breakfast hash is made with sweet potato, green bell pepper, red onion, and a few spices for added flavor. There’s also no egg in our sweet potato breakfast hash, which makes it vegan-friendly. Here’s what you’ll need to make this easy recipe:
- Sweet potatoes
- Green bell pepper
- Red onion
- Extra virgin olive oil
- Ground red cayenne pepper
- Salt & pepper
Variations: You can easily substitute green bell pepper with your favorite pepper – jalapenos, poblanos, Anaheim peppers, etc. Different types of peppers will result in varying flavor profiles, but we find most peppers complement sweet potatoes very well. Similarly, you can use any color onion for this recipe. But we love the extra tanginess of red onion and how the color pops in this dish!
How To Make A Breakfast Hash With Sweet Potatoes
All you’ll need to make this one-pan sweet potato breakfast hash is a large skillet or sauté pan. It’s a super simple recipe that only takes a few steps for easy preparation in the morning:
- Heat olive oil over medium-high heat, then add cubed sweet potatoes and season with a few pinches of salt.
- Cook the sweet potatoes until they’re slightly softened and caramelized, about 15 minutes or so.
- Lower the heat and add sliced pepper and onion, then season with paprika, cayenne, salt, and black pepper. Sauté until the veggies are softened to your liking, about 5 to 10 minutes.
That’s it! In 3 steps and less than 30 minutes, you’ll have a scrumptious sweet potato breakfast hash on the table for everyone to enjoy. You can either transfer the hash to a serving dish, or serve it directly in the skillet you cooked in.
Sweet Potato Hash Serving Suggestions
Sweet potato is always good for breakfast, since it’s super satisfying and packed with nutrients. That’s why we love serving this vegetarian sweet potato hash with breakfast or brunch on the weekends. Although this hash can be a standalone dish, we often prefer to serve it as a side dish for a more filling meal.
Here are a few suggestions for what you can pair this sweet potato hash with:
- Scrambled eggs or omelets
- Avocado toast (for a true superfood breakfast!)
- Pancakes or waffles
- Oatmeal with fresh fruit
- Freshly squeezed juice
Storing & Reheating Leftovers
If you have any leftover sweet potato hash, it will last in the fridge for about 4 days. You can easily reheat it in a frying pan over medium heat for about 10 to 15 minutes, stirring occasionally.
You can even repurpose the leftovers from this breakfast hash into these sweet potato black bean rice bowls! We find this is one of the easiest ways to use up leftover breakfast hash since it becomes an easy vegetarian main entrée you can enjoy for lunch or dinner.
Why You’ll Love This Sweet Potato Breakfast Hash
Sweet potato breakfast hash is a healthy and nutritious alternative to traditional breakfast potatoes that tastes just as savory and comforting on a Sunday morning. This recipe is easily scalable so you can make it for a large crowd, for weekends when you offer to host brunch at your place or have guests staying over for the holidays! And if you typically serve a breakfast feast on Thanksgiving or Christmas, these breakfast sweet potatoes will add seasonal flavors and bright colors to your table.
For a sweet and savory breakfast dish that cooks in 30 minutes or less, try our vegetarian sweet potato hash recipe below. If you love this recipe, leave a rating and a comment to let us know! We’d love to hear what you think.
Love this recipe? You may enjoy these recipes, too:
- Sweet Potato Black Bean Rice Bowls
- Maple Bacon Sweet Potato Appetizer
- Shakshuka For Two
- Breakfast Scramble with Bacon, Eggs, and Potatoes
- Holiday Egg Casserole
Sweet Potato Breakfast Hash
- Large sauté pan
- 4 small sweet potatoes cubed into quarter-inch pieces
- 1 tbsp extra virgin olive oil
- 1 small green bell pepper sliced
- ½ medium red onion sliced
- ½ tsp paprika
- ¼ tsp ground red cayenne pepper
- Salt & pepper
- Heat olive oil in a large sauté pan or skillet over medium-high heat until shimmering. Add cubed sweet potatoes and season with a few pinches of salt. Cook until caramelized and slightly softened, about 15 minutes, stirring occasionally.
- Lower heat to medium-low. Add sliced pepper and onion and season with paprika, ground red cayenne pepper, and a pinch of salt and pepper. Cook until peppers and onions are softened to your liking, about 5 to 10 minutes, stirring occasionally.
- Transfer sweet potato hash to a serving dish or serve family-style directly in the pan. Serve immediately as a breakfast main or side dish.