Friends, Romans, countrymen, lend me your ears. This Sweet Potato Breakfast Hash is so fantastically easy to make, and delicious, 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.

Sweet Potato Breakfast Hash in a skillet

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.

Paleo Sweet Potato Breakfast Hash

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! 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!

a black plate with breakfast sweet potato hash

How to Make Sweet Potato Breakfast Hash

  • Sweet Potato Prep: 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.
  • Cut the Sweet Potato: Cut the potatoes into 3/4-inch cubes. 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.}
  • 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 more lower calorie veggies to the overall dish.
  • Add Sweet Potato: Next add in the sweet potato, and let it start to brown a bit. This takes about 5 minutes. 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.
  • Season: 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, or store in a resealable container for up to five days. Reheat in the microwave until steaming hot, or in a non-stick skillet (covered.)

a skillet of sweet potato hash and other breakfast items

What to Serve with Sweet Potato Breakfast Hash

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.

If you aren’t paleo, you could serve this easy ham and asparagus bread pudding.

If you want to try a grain-free egg casserole, this Chard and Egg Bake is totally foolproof.

Simply sizzling some ham in a skillet would be great with this, or you could make maple candied bacon for a decadent treat.

Fresh fruit is always a good idea too. For a crowd, this melon salad is a winner.

We had this one night with our chicken tacos, as a side dish!

If you’re serving this hash at a brunch for a larger group, then some sort of baked good would be great. I love this parsnip coffee cake or for the paleo folks, you could make these paleo raspberry chocolate muffins.

Or you could have it all on its own. Just sayin’.

Breakfast Sweet Potato Hash


a close up of breakfast sweet potato hash

sweet potato breakfast hash

  • Author: Katie Webster
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 35
  • Yield: 4 cups 1x
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: Paleo


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



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


  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. Add sweet potatoes and cook, stirring often, until the sweet potatoes are browned in a few places, about 6 minutes.
  2. 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.
  3. 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.
  4. Serve hot, or chill, and store in a resealable container up to 5 days. Reheat until steaming before serving.


  • 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
collage of sweet potato hash and fried eggs