Sweet Potato Hash
Ready for a breakfast that’s hearty, wholesome, and bursting with flavor? Sweet potato hash is here to wake up your taste buds!
This dish is perfect for lazy weekend mornings or meal-prepping for busy weekdays. Packed with roasted sweet potatoes, sautéed veggies, and warm spices, it’s a colorful, nutritious way to start your day—or enjoy anytime as a side dish!
How to Make It
Making sweet potato hash is straightforward, and the result is a hearty and flavorful dish:
- Prep the sweet potatoes: Peel and dice them into bite-sized cubes for even cooking.
- Roast or sauté: You can roast the sweet potatoes in the oven for a crispy texture or cook them in a skillet for a quicker method.
- Sauté the veggies: Onions, bell peppers, and garlic add tons of flavor to the hash.
- Season generously: Use a mix of paprika, cumin, salt, and pepper to enhance the dish’s flavors.
- Combine and cook: Toss everything together in a skillet and cook until the sweet potatoes are tender and the veggies are slightly caramelized.
Make-Ahead Method
Sweet potato hash is meal-prep friendly and easy to make ahead.
- Batch cooking: Make a big batch on Sunday and enjoy it throughout the week. It reheats beautifully in a skillet or microwave.
- Roast in advance: Roast the sweet potatoes ahead of time and store them in the fridge. Add them to freshly sautéed veggies when ready to serve.
- Customizable leftovers: Turn it into a complete meal by adding a fried egg, avocado slices, or cooked beans on top.
Pro Tips
- Evenly dice the potatoes: Uniform cubes ensure everything cooks at the same rate.
- Par-cook sweet potatoes: Microwave or boil the cubes for 2-3 minutes before roasting or sautéing for faster cooking.
- Don’t overcrowd the skillet: If using a skillet, cook in batches to avoid steaming the potatoes and veggies.
- Customize the veggies: Add spinach, zucchini, or mushrooms for extra variety.
- Balance the spices: Taste as you go and adjust the seasoning to your liking.
Storage
- Fridge: Store cooked hash in an airtight container for up to 4 days.
- Freezer: Freeze portions in a freezer-safe bag for up to 2 months. Reheat in a skillet for the best texture.
- Reheating: Warm in a skillet with a touch of oil to bring back the crispiness.
Tools for This Recipe
- Sharp knife: For dicing sweet potatoes and veggies.
- Cutting board: A sturdy surface for all your chopping needs.
- Large skillet: Perfect for sautéing the veggies and sweet potatoes.
- Baking sheet: If you choose to roast the sweet potatoes.
- Spatula: Ideal for tossing the hash and scraping up those delicious browned bits.
FAQs!
Can I use other potatoes?
Absolutely! Regular white or Yukon gold potatoes work well, but sweet potatoes add a natural sweetness that’s hard to beat.
Can I make it spicy?
Yes! Add red pepper flakes or diced jalapeños for a spicy kick.
What protein pairs well with this?
Fried eggs, sausage alternatives, or even cooked beans complement this hash perfectly.
Can I skip roasting and cook everything in one pan?
Yes, but roasting adds extra crispiness. If cooking everything in one pan, dice the sweet potatoes smaller to speed up cooking.
Conclusion
Sweet potato hash is the kind of recipe that feels like a treat but comes together with simple, wholesome ingredients. Whether you serve it as breakfast, lunch, or dinner, it’s guaranteed to be a crowd-pleaser!
Try it out and let me know your favorite variations in the comments. I’d love to hear how you make this dish your own!
Sweet Potato Hash
Ingredients
- 2 medium sweet potatoes peeled and diced
- 2 tbsp olive oil divided
- 1 small onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- 1/2 tsp salt or to taste
- Optional: Red pepper flakes for spice
Instructions
- Preheat the oven to 425°F (if roasting sweet potatoes). Toss the diced sweet potatoes with 1 tbsp olive oil, paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, flipping halfway.
- Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the onion and bell peppers, cooking until softened, about 5 minutes.
- Stir in the garlic and cook for another minute.
- Add the roasted sweet potatoes to the skillet and toss everything together. Cook for an additional 3-4 minutes, letting the flavors meld.
- Serve warm, topped with optional red pepper flakes or your favorite garnishes.
