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

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Why We Love This Sweet Potato Hash Recipe

We’re here for the same reasons, we both want a healthy alternative to homefries that’s easy and delicious. Well, I’m happy to say this Sweet Potato Hash has been winning hearts, minds and tummies for years and is one of our top breakfast dishes here at HSR.

Whether you’re following a grain-free diet, doing the Whole30 or just want a more nutritious breakfast side dish than fried potatoes, this tried and tested recipe for Sweet Potato Breakfast Hash is the recipe to make. It’s a great meal prep recipe for busy moms and it’s delicious with eggs, chicken sausage or scrambled tofu.

Love healthy breakfasts? Don’t miss these high-protein Paleo Egg Muffins.

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black plate with eggs and hash on it

Key ingredients for Sweet Potato Hash Breakfast

the ingredients for the hash on a white painted board with text overlay
  • Sweet Potatoes: For this sweet potato breakfast, 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.}
  • Peppers and Onions: To add savory flavor and more bulk I added in a chopped yellow onions and red bell pepper. Sauteeing the bell peppers before adding in the sweet potatoes brings out their sweet flavor and caramelizes their natural sugars. Feel free to use scallions or another type of pepper.
  • Seasoning: kosher salt, smoked paprika, Italian seasoning, garlic powder, ground pepper
  • Cooking Oil: avocado oil or coconut oil, divided
  • Liquid: chicken or vegetable broth

How to make Sweet Potato 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
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FAQs and Expert Tips For This Sweet Potato Breakfast Hash

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 or Japanese Sweet Potatoes?

Yes! White sweet potatoes and Japanese Sweet Potatoes work for this recipe. Some varieties are starchier and have a more floury texture similar to potatoes. They can be used instead of orange sweet potatoes.

Make Ahead, Meal Prep and Reheating

I make a batch of this sweet potato breakfast hash on Sunday, then I can heat portions to go with my fried egg during the week. Store leftovers or meal-prepped hash in a resealable container for up to five days. Reheat in the microwave until steaming hot, or in a non-stick skillet (covered.)

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close up side view of the hash in a skillet

Sweet Potato Breakfast Serving Suggestions

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.

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Breakfast Sweet Potatoes variations to try

This healthy breakfast can be adapted to add more veggies or change the seasoning depending on what you have on hand and your taste preference.

  • Onions: I specified yellow onions above, but really any color will do. I have tried it with red onions and they work well too even though the color fades when cooked.
  • Add Leftover Veggies: If you have leftover roasted veggies, add them in the last few minutes of cooking (just to heat through.) Cooking greens, like spinach or chard, are also good to add at the very end.
  • Add Breakfast Meat: Ham, bacon and breakfast sausage are all excellent added to hash. Try our Kale, sausage and potato breakfast hash next time!
  • Seasoning: Change up the seasonings to suit your preference and let your imagination run wild. For example, try a blend of Mexican spices sprinkled over the diced sweet potato and add corn or black beans to the breakfast sweet potatoes. Finish with a little cilantro. Or use Greek seasoning and finish with feta and chopped tomatoes.
overhead of bowl of hash being eaten with a fork and a cup of tea

More Sweet Potato Recipes

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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Sweet Potato Hash

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4.9 from 18 reviews

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Description

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

Ingredients

Units 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 3/4-inch cubes
  • 1/2 cup chicken or vegetable broth
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 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

Did you make this recipe?

Make sure you come back to the recipe post to leave a star rating and review.

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