Friends, Romans, countrymen, lend me your ears. This Sweet Potato Breakfast Hash is so fantastically easy to make, and delicious, that you’ll be waxing poetic after one bite! It’s paleo, and great for a grain-free breakfast to meal prep and reheat to serve on its own or with eggs.

a skillet of hash from overhead with a skillet of eggs on a gray wooden table top

Why We Love This Sweet Potato Hash Recipe

One of the sad truths I learned very quickly after going paleo is that there is a dearth of breakfast paleo side dishes to go with eggs. I mean what good is a yolky egg, without something to drag through it? It’s just not the same.

It was pretty soon after making this unfortunate discovery that I started making this paleo sweet potato breakfast hash. And then all was right with breakfast again!

black plate with eggs and hash on it

Basically, it goes like this: I make a batch on Sunday for breakfast, then just reheat an individual portion to go with my eggs during the week. It’s so easy to reheat and really makes a satisfying accompaniment to eggs. And it goes without saying that dragging a forkful of this hash through your egg yolk is highly recommended!

{Update!} Since I perfected this hash, I have gone on to come up with many more delicious and easy make-ahead paleo breakfasts! Here are a few favorites: Paleo Pancakes, Paleo Chocolate Raspberry Muffins, Paleo Banana Muffins and these high-protein Paleo Egg Muffins.

Key Ingredients For This Recipe

the ingredients for the hash on a white painted board with text overlay

Sweet Potatoes

For this hash, buy 2 large sweet potatoes. Peel the Sweet Potato. The skin of the sweet potato is actually quite good for you, but I think the texture of it is distracting and papery when left on in this hash recipe. Then cut them into cubes a little smaller than 1-inch. This seems to be like a nice size and the potatoes cook evenly and relatively quickly when they’re that size. {A little bigger than game dice.}

Veggies

To add savory flavor and more bulk I added in a chopped onion and red bell pepper. Sauteeing them before adding in the sweet potatoes brings out their sweet flavor and caramelized their natural sugars. Feel free to use scallions or another type of pepper.

Seasoning

  • 1 teaspoon coarse kosher salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground pepper, or to taste

Additional Ingredients

  • 4 teaspoons avocado oil or coconut oil, divided
  • ½ cup chicken or vegetable broth

How to Make Sweet Potato Breakfast Hash

sauteeing the veggies on the left and adding in hte potatoes to let them brown on the right

Step 1: Sautee Pepper and Onion

Cooking Tips: Use a non-stick pan to keep the sweet potatoes from sticking to the pan. I have a Green Pan and I think it works great. (That’s an affiliate link.) It doesn’t have any toxic chemicals in the coating, and is made with a ceramic coating.

Add veggies for bulk and flavor: Before adding the sweet potatoes to the skillet soften and brown some onion and red bell pepper. This adds great overall flavor and adds lower calorie veggies to the overall dish. Cook them until they are just starting to brown PHOTO 1.

Step 2: Brown Sweet Potatoes

Add Sweet Potato: Next add in the sweet potato, and let it start to brown a bit. This takes about 5 minutes.

steaming the potatoes with the lid on on the left and on the right seasoning the hash

Step 3: Cook Cover To Soften The Sweet Potatoes

Then add in broth and cover the whole skillet to let it simmer and soften the sweet potato. If you want this recipe to be vegan or vegetarian, use vegetable broth. I like Imagine No Chicken. Or if you aren’t meatless, you can use chicken broth if you want.

Step 4: Season and Crisp The Hash

Once the potatoes are softened, that’s when you can add in some seasoning and let them get crispy. Drizzle on a little more oil, then add on the spices. Cook the hash, while occasionally gently stirring so you don’t mash the sweet potatoes, until they start to crisp up in spots. Serve hot!

side view of the table scape with eggs and skillet of sweet potato hash

FAQs and Expert Tips For This Sweet Potato Breakfast Hash

Can this be made ahead?

Yes! I love using this hash for meal prep. Store in a resealable container for up to five days. Reheat in the microwave until steaming hot, or in a non-stick skillet (covered.)

Why is my hash not crispy?

This hash will not be as crispy as regular potato hash because sweet potatoes do have a softer texture. That said, this hash does crisp up lightly in step 4. Once you steam the potatoes to soften them, add in the seasoning and additional oil and cook it to brown it and let it crisp up.

Why did my potatoes get too soft?

Depending on your stove, pan and cut size timing will vary. In step 2 steam the potatoes only until they are “starting to soften” which takes an average of 12 minutes. If your stove runs hot, or if your potato pieces are small, this could happen faster. The potatoes will continue to cook as the hash crisps in step 3.

Can I use white sweet potatoes?

Yes! White sweet potatoes are starchier and have a more floury texture similar to potatoes. They can be used instead of orange sweet potatoes.

close up side view of the hash in a skillet

What to Serve with This Recipe

It goes without saying that two eggs are a match made in heaven to go with this hash. But if you’re still looking for ideas, here are some options.

overhead of bowl of hash being eaten with a fork and a cup of tea

More Sweet Potato Recipes

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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a skillet of hash from overhead close up

Sweet Potato Breakfast Hash


Description

Sweet Potato Breakfast Hash is a easy grain free side dish to meal prep. Paleo and vegan friendly.


Ingredients

Scale

1 tablespoon plus 1 teaspoon avocado oil or coconut oil, divided

1 large onion, chopped

1 sweet bell pepper, diced

2 large sweet potatoes, peeled and cut into ¾-inch cubes

½ cup chicken or vegetable broth

1 teaspoon coarse kosher salt

½ teaspoon smoked paprika

½ teaspoon Italian seasoning

¼ teaspoon garlic powder

¼ teaspoon ground pepper, or to taste


Instructions

  1. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add onion and pepper and cook, stirring often until the onion just begins to brown, about 4 to 5 minutes.
  2. Add sweet potatoes and cook, stirring often, until the sweet potatoes are browned in a few places, about 6 minutes.
  3. Add broth, cover and bring to a simmer. Reduce heat to medium-low and continue simmering, removing lid to stir often, until the sweet potatoes are starting to soften, about 12 minutes.
  4. Add the remaining 1 teaspoon oil and stir to coat. Add salt, paprika, Italian seasoning, garlic powder and ground pepper and stir to coat. Let hash cook, stirring once or twice until crispy and browned in spots, and the sweet potatoes are soft enough to break in half easily when tested with a spatula, about 6 minutes. Serve hot

Notes

Make Ahead

Chill, and store in a resealable container up to 5 days. Reheat in the microwave until steaming hot, or in a non-stick skillet (covered.)

Texture

Depending on your stove, pan and cut size timing will vary. In step 3 steam the potatoes only until they are “starting to soften” which takes an average of 12 minutes. If your stove runs hot, or if your potato pieces are small, this could happen faster. The potatoes will continue to cook as the hash crisps in step 4.

  • Prep Time: 10
  • Cook Time: 30
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: Paleo

Nutrition

  • Serving Size: 1 cup
  • Calories: 124
  • Sugar: 5 g
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 17 g
  • Fiber: 2 g
  • Protein: 2 g

Keywords: sweet potato breakfast hash, sweet potato hash, breakfast sweet potato, sweet potato breakfast, paleo breakfast hash

side view of hash in a skillet with a brunch meal set out on the table