Why You’ll Love This Recipe
- Made completely in one pan—minimal cleanup and maximum flavor
- Balances sweet, savory, and smoky elements in every bite
- Easily customizable to your tastes or dietary needs
- Quick enough for weeknight dinners, yet satisfying enough for weekend brunch
- Rich textures—crisp edges, tender insides, creamy egg yolks, and optional crunch from cheese or fresh herbs
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Sweet potatoes (cubed)
- Olive oil or butter
- Onion and bell peppers (choose your colors!)
- Protein of choice (sausage, bacon, or vegan equivalent)
- Spices like smoked paprika, garlic powder, thyme, cumin, salt, and pepper
- Optional mix-ins: diced apple, kale, black beans
- Eggs for topping
- Fresh herbs (like thyme or cilantro) or cheese as garnish
Directions
- Cook the protein: In a large cast iron or heavy skillet, heat oil or rendered fat. Sauté pancetta, bacon, or sausage until crisp. Remove and set aside.
- Sauté the aromatics: Add onions (and apples, if using) to the pan; cook until fragrant and translucent.
- Brown the sweet potatoes: Add cubed sweet potatoes, season with spices (e.g., smoked paprika, garlic powder, thyme), and let sit undisturbed to develop a brown crust. Turn and repeat to crisp multiple sides.
- Add extras: Stir in cooked protein, peppers, and any optional greens (kale, spinach). Cook until veggies are tender and flavors meld.
- Add eggs: Make wells in the hash, crack eggs into them, and cover the pan. Cook until eggs reach your preferred doneness.
- Finish & serve: Top with fresh herbs or cheese, add a drizzle of hot sauce if desired, and serve straight from the pan.
Servings and timing
- Servings: About 4–6, depending on portion size
- Prep time: 10–15 minutes (dicing and seasoning)
- Cook time: ~25–30 minutes (includes sautéing, browning, and egg cooking)
- Total time: Approximately 40–45 minutes
Variations
- Greens fork-in: Stir in kale or spinach near the end—locks in color and nutrients
- Sweet & fruit twist: Add diced apple with onions for a hint of sweetness that complements the savory elements
- Make it plant-based: Replace sausage with chickpeas, black beans, or vegan sausage, and skip eggs or use tofu scramble
- Spice it up: Toss in jalapeños or a pinch of cayenne for heat, especially good with a smoky paprika base
- Sheet-pan version: Bake everything on a sheet pan—great for meal prep or feeding a crowd
Storage/Reheating
- Fridge: Store in an airtight container for up to 4–5 days.
- Freezer: Holds up to 2 months when frozen in portions.
- Reheat: Warm in a skillet or oven to revive crisp edges. Eggs are best freshly made on top.
FAQs
What makes this meal “loaded”?
It’s packed with hearty ingredients—sweet potatoes, protein, spices, and eggs—creating a robust, complete meal in one pan.
What proteins pair best with this hash?
Classic options include sausage or bacon. Vegetarian alternatives like chickpeas or vegan sausage work wonderfully too.
Can I make it ahead of time?
Yes—prepare the hash in advance, then reheat and top with fresh eggs before serving for quick meals any day.
How do I ensure crispy sweet potatoes?
Don’t overcrowd the pan. Let the cubes cook undisturbed to form a crust before flipping—browning adds flavor and texture.
Can I skip the eggs?
Absolutely—serve the hash solo or instead top with avocado slices, vegan sour cream, or dairy-free cheese.
Conclusion
Loaded One-Pan Sweet Potato Hash is a brilliant blend of textures and flavors—from crispy, caramelized sweet potatoes to savory protein and creamy egg yolks. Whether enjoyed as a comforting brunch or a fuss-free dinner, this one-pan wonder delivers big on taste without the mess.
Let me know if you’d like a specific ingredient list or measurements!
PrintLoaded One-Pan Sweet Potato Hash
Loaded One-Pan Sweet Potato Hash is a hearty, all-in-one skillet meal featuring crispy sweet potatoes, savory protein, colorful veggies, and warm spices—often finished with eggs and fresh herbs for a satisfying brunch or dinner.
- Prep Time: 10–15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Yield: 4–6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
- 2–3 medium sweet potatoes, peeled and cubed
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 1–2 bell peppers, diced
- 8 oz sausage, bacon, or vegan protein
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/4 tsp cumin
- Salt and black pepper to taste
- Optional: 1 apple, diced; 1 cup kale or spinach; 1 cup cooked black beans
- 4–6 eggs (optional)
- Fresh herbs or shredded cheese for garnish
Instructions
Cook protein: Heat 1 tbsp oil in a large cast iron or heavy skillet over medium heat. Cook sausage, bacon, or vegan alternative until browned and crisp. Remove from pan and set aside.
- Sauté aromatics: Add remaining oil to skillet. Sauté onion (and apple, if using) until softened, about 3–4 minutes.
- Brown sweet potatoes: Add cubed sweet potatoes, sprinkle with smoked paprika, garlic powder, thyme, cumin, salt, and pepper. Cook undisturbed for 4–5 minutes to form a crust, then stir and repeat until tender and golden, about 12–15 minutes total.
- Add veggies & protein: Stir in bell peppers, cooked protein, and optional greens. Cook until peppers soften and greens wilt, about 3–4 minutes.
- Add eggs (optional): Make small wells in the hash, crack eggs into each, cover, and cook until desired doneness (4–6 minutes for runny yolks).
- Serve: Garnish with fresh herbs or cheese, and add hot sauce if desired.
Notes
- For extra crispiness, ensure sweet potatoes are dry before cooking.
- Avoid overcrowding the pan—work in batches if needed.
- For meal prep, cook the hash without eggs; reheat and add fresh eggs before serving.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 100mg
