Sweet Potato Hash
This Sweet Potato Hash is a delicious and healthy savory breakfast option, full of spice and flavor.
Over time I’ve really taken to savory breakfasts over sweet, and I love how filling and nutritious this recipe is. We all know how great a classic Potato Hash is, and varying it up with some sweet potatoes is a nice change every once in a while.
Since we often make roasted sweet potatoes for dinner, it’s easy to make a double batch and store the leftover sweet potato in the fridge for hash in the morning.
Today’s recipe has sort of a Southwestern spirit to it, with bell peppers, shallots, jalapenos, and a mix of savory spices, but the method is quite versatile if you want something less spicy or of a different flavor profile.
The other nice thing about this recipe is it’s suitable for many different dietary situations. It’s Whole30 friendly, paleo, gluten-free, dairy-free, and vegan if you leave out the fried eggs.
My word of advice though is to make sure you don’t skip all the toppings. I’ll show you at the end what I like to add to the hash.
How to Make Sweet Potato Hash:
Start by combining oil, bell pepper, shallot, and jalapeno in a skillet:
Season with salt, and cook for about 5 minutes, until softened. Then add minced garlic:
Stir for about 30 seconds, until the garlic is fragrant.
For this recipe, I use oven roasted sweet potatoes:
I’ve compared making hash with raw potatoes (and cooking them in the pan) versus using roasted sweet potatoes, and find that using oven roasted sweet potatoes is better in every way.
They cook more evenly, get more of a caramelization on the outside, you can cook a larger volume at once (instead of being limited to a single layer in one skillet), and they have the advantage of shortening the total time for the recipe pretty substantially.
Often times I’ll make a double batch of roasted sweet potatoes as a side dish for dinner, then save half of it for making sweet potato hash the next morning. It comes together very quickly that way.
Add the roasted sweet potatoes and spices (smoked paprika, chili powder, cumin, and chipotle):
Then stir the sweet potatoes, vegetables, and spices around for a few minutes, and it’s ready to serve.
I gussy the dish up by adding chunks of avocado, fried eggs (poached eggs are great too), fresh cilantro leaves, and tomato salsa:
It’s healthy, filling, and full of flavor!
Sweet Potato Rice is another one of my favorite healthy sweet potato dishes.
More Savory Breakfast Recipes:
Sweet Potato Hash
- 1/2 cup chopped shallot (about 1 shallot)
- 3/4 cup chopped red bell pepper (about 1/2 bell pepper)
- 1/4 cup finely chopped jalapeno (about 1 jalapeno)
- 2 tbsp olive oil
- 1 tbsp minced garlic (about 3 cloves)
- 3 lbs roasted sweet potatoes
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp ground chipotle
- 1/2 tsp ground cumin
- fried eggs, for serving
- fresh cilantro, for serving
- avocado chunks, for serving
- tomato salsa, for serving
- In a large skillet set over medium heat, cook the shallot, bell pepper, and jalapeno with the oil and 1/8 tsp salt, for about 10 minutes, until softened.
- Add the garlic, and stir for 30 seconds, until fragrant.
- Add the roasted sweet potato chunks, along with the paprika, chili powder, chipotle, and cumin.
- Cook, stirring frequently, for 2-3 minutes, until the spices smell fragrant.
- Serve the sweet potato hash with fried eggs, fresh cilantro leaves, avocado chunks, and tomato salsa on top, as desired. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.