Sweet Potato Breakfast Hash
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.
Equipment
- Large sauté pan
Ingredients
- 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
Instructions
- 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.
Notes
Sweet potatoes: You can use 4 small sweet potatoes, about 3 medium potatoes, or 1 to 2 large potatoes to make about 4 servings of this hash. Leave the potato skins on for added texture and crisp.
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!
Serving suggestions: Sweet potato hash can stand on its own for an easy vegan breakfast, but we also like serving it as a side dish with other breakfast favorites. It goes great with scrambled eggs, omelets, avocado toast, pancakes, waffles, fresh fruit, and juice! Note that the serving size indicated in this recipe is based on serving this as a side dish, not a main.
Storing and reheating leftovers: Leftover sweet potato breakfast hash 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.
Nutrition
Calories: 152kcal | Carbohydrates: 28g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 73mg | Potassium: 494mg | Fiber: 4g | Sugar: 7g | Vitamin A: 18583IU | Vitamin C: 20mg | Calcium: 44mg | Iron: 1mg