Name: Sweet Potato Hash (Easy Recipe!)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 large sweet potatoes (, cut into 1/2-inch pieces (about 1 pound)); 2 bell peppers, cut into 2-inch pieces ((I use green and red, for color)); 1 red onion, cut into 2-inch pieces; 1 to 2 tablespoons olive oil; 1 teaspoon chili powder; 1 teaspoon fine sea salt

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This Sweet Potato Hash is an easy one-pan recipe, made with hearty sweet potatoes, bell peppers, and onions. It makes a flavorful breakfast or brunch option, and I love how the method is hands-off so you can do something else around your kitchen as it cooks.

How to Cut the Sweet Potatoes

The key to sweet potato hash is cutting the sweet potatoes into smaller pieces than you might usually. I like to cut them into half-inch pieces, so they will cook in roughly the same time as the peppers and onions.

Try to cut the sweet potatoes into similar sizes, so they will cook evenly. I don’t bother peeling them, because there are antioxidants in their skin (and peeling them is extra effort that I’m not willing to give), but you can peel them if you prefer it that way. I don’t think the peels are very noticeable in the final dish.

Sweet Potato Hash Ingredients

Once the sweet potatoes are prepared, you’ll just need to chop up a few more veggies before it’s ready to go in the oven. I like to use both red and green bell peppers for color, but if you only have one or the other, that’s fine, too. This is a great recipe for using up anything in your fridge!

I like to use red onion for this recipe, but I’ve also successfully used a yellow onion, too. They both get sweeter as you roast them in the oven. Toss the veggies with a little olive oil, chili powder, and salt, and you’ll have a slightly sweet and savory breakfast dish!

How to Cook It

Oven roasting is the most convenient way to cook this sweet potato side dish, because you can simply pour everything on a large sheet pan, then let it cook away without having to pay it too much attention.

The potatoes and veggies start to smell very fragrant as they get tender, so you’ll be able tell when you need to check on them.

I like to flip them around the 30 minute mark, just to make sure both sides of the potatoes get golden and caramelized, and none of the onions or peppers burn, but it will take about 40 to 45 minutes for everything to be done.

Sweet Potato Hash With Eggs

If you’d like to serve this sweet potato hash with eggs, you can start cooking those around the 40-minute mark, so that everything is hot and fresh at the same time.

I’ve also seen some people crack the raw eggs directly into the sheet pan as the hash finishes cooking, but I prefer to have more control over how each individual egg turns out. (My family all has different tastes in how runny a yolk should be.)

Make-Ahead Tips

Since this recipe takes more than 30 minutes to cook, you might want to pre-cook it ahead of time so that you can simply reheat it for a fast morning. In that case, I’d start the cooking process as directed, but only cook it for 30 minutes.

Let the sweet potato hash cool, so it’s not steaming hot, then store it in an airtight container for up to 3 days. When you’re ready to eat, transfer the hash back to a sheet pan and arrange the vegetables in a single layer. Cook at 400ºF for 15 minutes, or until the potatoes are easily pierced with a fork and everything is piping hot.

Sweet Potato Hash (Easy Recipe!)

4.93 from 14 votes

This Sweet Potato Hash is an easy breakfast or brunch recipe. It roasts in the oven in one pan, for a hands-off dish!

prep10 mins cook45 mins total55 mins

Servings:4

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Ingredients

2 large sweet potatoes , cut into 1/2-inch pieces (about 1 pound)
2 bell peppers, cut into 2-inch pieces (I use green and red, for color)
1 red onion, cut into 2-inch pieces
1 to 2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon fine sea salt

Instructions

Preheat the oven to 400ºF and have 1 to 2 large sheet pans ready.
In a large bowl, combine the sweet potatoes, peppers, and onions, then drizzle them with olive oil, chili powder, and salt. Toss well to coat.
Pour the vegetables into the sheet pan, and arrange them in a single layer without any overlap. If you have more vegetables than will fit on a single sheet pan, use 2 pans so you can cook everything at once.
Place the pan of veggies in the oven, and cook for 30 minutes at 400ºF. When the timer goes off, use a spatula to flip the potatoes and vegetables, then return them to the oven to cook until golden and caramelized, about 15 minutes more. (45 minutes total)
If you want to serve this hash with eggs, I recommend cooking them in a separate skillet when the potatoes have cooked for about 35-40 minutes. That way they will be hot and ready when you pull the potatoes out of the oven.
Serve the potato hash warm from the oven, with any other sides or toppings that you like. Leftover hash can be stored in an airtight container in the fridge for 3 to 4 days.

Video

Notes

For an egg-free protein option, try stirring in a can of cooked chickpeas at the 30-minute mark. They can warm up with the hash, as it finishes cooking in the oven.

Make it Ahead: Cook as directed, but only cook it for 30 minutes. Let the hash cool, so it's not steaming hot, then store it in an airtight container for up to 3 days. When you're ready to eat, transfer the hash back to a sheet pan and arrange the vegetables in a single layer. Cook at 400ºF for 15 minutes, or until the potatoes are easily pierced with a fork and everything is piping hot.

Nutrition

Author: Megan Gilmore

Course: Breakfast

Cuisine: gluten-free

Keyword: sweet potato hash

Nutrition information is for 1/4 of this recipe. Nutrition is automatically calculated using generic ingredients, and is just an estimate not a guarantee.

If you try this recipe, please leave a comment below letting me know how you like it! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience.

More Sweet Potato Recipes

If you have a lot of sweet potatoes to use up, here are some more ways that I enjoy cooking them!

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Reader Feedback: What’s your favorite way to serve sweet potatoes?