Why You’ll Love This Recipe
This recipe is easy to make, packed with nutrients, and incredibly customizable. Sweet potatoes provide natural sweetness and a soft, crispy texture when cooked properly. It’s a one-pan dish that can be adapted with different vegetables, herbs, or proteins, making it ideal for using what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 medium sweet potatoes, peeled and diced
2 tablespoons olive oil
1 small onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1/2 teaspoon paprika
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/4 teaspoon dried thyme or rosemary
2 tablespoons fresh parsley, chopped (for garnish)
Directions
- Heat olive oil in a large skillet over medium heat.
- Add the diced sweet potatoes and cook for 10 to 12 minutes, stirring occasionally, until they begin to soften and lightly brown.
- Add the chopped onion and bell pepper, cooking for another 5 to 7 minutes until softened.
- Stir in the garlic, paprika, salt, black pepper, and thyme or rosemary.
- Continue cooking for a few more minutes until everything is tender and well combined.
- Taste and adjust seasoning if needed.
- Garnish with fresh parsley and serve warm.
Servings and timing
This recipe makes about 4 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
Add cooked sausage, bacon, or diced ham for extra protein.
Top with a fried or poached egg for a classic breakfast option.
Include spinach or kale for added greens.
Add a pinch of chili flakes or cayenne for heat.
Use smoked paprika for a deeper, smoky flavor.
Storage/Reheating
Store leftover sweet potato hash in an airtight container in the refrigerator for up to 4 days.
To reheat, warm it in a skillet over medium heat until heated through, or microwave in short intervals. For best texture, reheat in a pan to restore some crispiness.
This dish can also be frozen for up to 2 months, though the texture of the potatoes may soften slightly after thawing.
FAQs
Do I need to peel the sweet potatoes?
Peeling is optional. The skin is edible, but peeling gives a smoother texture.
How do I get crispy sweet potatoes?
Cook them in a single layer and avoid overcrowding the pan. Let them sit undisturbed for a few minutes to develop a crispy edge.
Can I make this in advance?
Yes, it reheats well and can be made ahead for meal prep.
What can I serve with sweet potato hash?
It pairs well with eggs, grilled meats, or as a side for brunch dishes.
Can I use other potatoes?
Yes, regular potatoes or a mix of both can be used.
Why are my sweet potatoes not softening?
They may need more cooking time or slightly higher heat. Covering the pan briefly can help them cook faster.
Can I bake instead of sauté?
Yes, roast the ingredients in the oven at 400°F (200°C) until tender and slightly crispy.
Is this recipe vegan?
Yes, as written it is completely plant-based.
Can I add cheese?
Yes, sprinkle cheese on top at the end for extra flavor.
What herbs go best with sweet potatoes?
Thyme, rosemary, parsley, and sage all pair beautifully.
Conclusion
Sweet potato hash is a simple, delicious, and versatile dish that can be enjoyed any time of day. With its rich flavors and easy preparation, it’s a reliable recipe that can be customized to suit your taste and make the most of wholesome ingredients.
PrintSweet Potato Hash
Sweet potato hash is a hearty and flavorful dish made with tender, caramelized sweet potatoes, savory vegetables, and simple seasonings. It’s a versatile one-pan recipe perfect for breakfast, brunch, or dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme or rosemary
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced sweet potatoes and cook for 10 to 12 minutes, stirring occasionally, until they begin to soften and lightly brown.
- Add the chopped onion and bell pepper, cooking for another 5 to 7 minutes until softened.
- Stir in the garlic, paprika, salt, black pepper, and thyme or rosemary.
- Continue cooking for a few more minutes until everything is tender and well combined.
- Taste and adjust seasoning if needed.
- Garnish with fresh parsley and serve warm.
Notes
- Cook sweet potatoes in a single layer to achieve crispy edges.
- Add cooked sausage or top with eggs for extra protein.
- Include leafy greens like spinach or kale for added nutrition.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat in a skillet for best texture and crispiness.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
