Sweet potato hash is one of those dishes that feels cozy and satisfying any time of day. It’s simple to make, full of flavor, and flexible enough to match whatever you have in the fridge. Think crispy edges, soft centers, and savory bits of onion, peppers, and spices.
Top it with eggs or keep it vegan—it’s delicious either way. This is the kind of recipe you’ll make once and then keep coming back to.
Why This Recipe Works
This sweet potato hash balances textures—crispy and tender—by cooking the potatoes long enough to brown without drying out. A quick steam in the skillet speeds up softening, so you don’t need to parboil anything.
Aromatics like onion, garlic, and bell pepper add depth, while smoked paprika and cumin bring warmth and a little smokiness. You can make it in one pan, and it pairs well with eggs, avocado, or your favorite breakfast protein. It’s also naturally gluten-free and easy to adapt for different diets.
Ingredients
- 2 medium sweet potatoes (about 1.5 pounds), peeled and cut into 1/2-inch cubes
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2–3 tablespoons olive oil (or avocado oil)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili flakes or cayenne (optional, for heat)
- Salt and black pepper, to taste
- 2 tablespoons water (for quick steaming)
- Fresh parsley or green onions, chopped, for garnish
- Optional add-ins: 1/2 cup cooked bacon or sausage, 1/2 cup black beans, 1/2 cup corn, or a handful of spinach
- Optional toppings: fried or poached eggs, sliced avocado, hot sauce, feta or goat cheese
How to Make It
- Prep the sweet potatoes. Peel and cube the sweet potatoes into even 1/2-inch pieces.
Smaller cubes brown better and cook faster. Try to keep them uniform so they cook evenly.
- Heat the pan. Place a large skillet over medium heat and add 1 tablespoon of oil. When it shimmers, add the diced onion and bell pepper.
Cook for 3–4 minutes until softened and lightly golden.
- Add the sweet potatoes. Push the veggies to the edges of the pan, add another tablespoon of oil to the center, then add the sweet potatoes. Sprinkle with salt and pepper. Stir to coat everything evenly with oil.
- Season and steam. Add smoked paprika, cumin, and chili flakes if using.
Stir, then pour in 2 tablespoons of water. Cover the pan and let the sweet potatoes steam for 4–5 minutes. This helps them soften without burning.
- Uncover and crisp. Remove the lid and increase heat to medium-high.
Don’t stir too often—let the potatoes sit in contact with the pan to develop color. Stir every 2–3 minutes until the cubes are golden and crisp on the edges, about 6–8 minutes.
- Add garlic and any add-ins. Stir in the minced garlic and cook for 30–60 seconds until fragrant. If using cooked bacon, sausage, black beans, or corn, add them now and warm through.
- Adjust seasoning. Taste and add more salt, pepper, or paprika as needed.
If you want more richness, drizzle in a bit more olive oil.
- Finish and serve. Top with chopped parsley or green onions. Serve as-is, or add fried or poached eggs, avocado slices, and a dash of hot sauce. Cheese like feta or goat cheese is great for a tangy finish.
Keeping It Fresh
Sweet potato hash keeps well, making it great for meal prep.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a touch of oil to bring back the crisp edges. You can also reheat in the oven at 375°F (190°C) for 8–10 minutes.
If freezing, cool completely, spread on a sheet pan to freeze, then transfer to a freezer bag. Reheat from frozen in a skillet to avoid mushiness.
Why This is Good for You
- Nutrient-dense carbs: Sweet potatoes are rich in fiber and beta-carotene (vitamin A), which supports eye and skin health.
- Balanced meal: Add eggs or beans for protein and you have a well-rounded breakfast that keeps you full longer.
- Healthy fats: Olive or avocado oil helps your body absorb fat-soluble vitamins and adds satisfying richness.
- Veggie boost: Onions, peppers, and optional spinach add antioxidants and more fiber without extra fuss.
What Not to Do
- Don’t overcrowd the pan. Too many potatoes in a small skillet will steam instead of crisp. Use a large skillet or cook in batches.
- Don’t cut uneven cubes. Mixed sizes cook at different rates.
Aim for consistent pieces for better texture.
- Don’t over-stir. Constant stirring prevents browning. Let the potatoes sit to develop golden, crispy edges.
- Don’t skip the salt. Sweet potatoes need enough salt to balance their natural sweetness and bring out flavors.
- Don’t add raw meats late. If using bacon or sausage, cook them first or use pre-cooked versions to ensure they’re safe and crisp.
Variations You Can Try
- Southwestern: Add black beans, corn, and a pinch of chili powder. Top with avocado, cilantro, and a squeeze of lime.
- Mediterranean: Stir in cherry tomatoes and spinach at the end.
Finish with crumbled feta and a drizzle of olive oil.
- Smoky bacon and cheddar: Mix in crisp bacon and top with shredded cheddar. Add chives to brighten it up.
- Spicy chorizo: Brown fresh chorizo first, then cook the hash in the rendered fat for a bold, spicy flavor.
- Vegan protein: Add crispy chickpeas or cubed, pan-seared tofu for extra protein without eggs or dairy.
- Herb-forward: Finish with fresh thyme or rosemary and a squeeze of lemon to cut through the richness.
FAQ
Do I need to parboil the sweet potatoes first?
No. A brief covered steam in the skillet softens them quickly.
Keeping everything in one pan saves time and still gives you crisp edges.
What kind of pan works best?
A large cast iron or stainless-steel skillet is ideal. Both hold heat well and help develop a good sear. Nonstick works, but you may not get the same browning.
How do I keep the hash from getting soggy?
Use medium-high heat after the initial steam, don’t overcrowd the pan, and avoid over-stirring.
Let the potatoes sit undisturbed for a couple of minutes at a time to brown.
Can I use pre-cut or frozen sweet potatoes?
Yes, but make sure they’re cut evenly. If using frozen cubes, thaw and pat dry to prevent excess moisture. You may need a few extra minutes to crisp them up.
What’s the best way to add eggs?
Fry or poach eggs separately for the cleanest result.
If you want one-pan, make a few wells in the hash, crack eggs in, cover, and cook on low until whites set. Add a splash of water for steam to help them cook evenly.
How spicy is this?
It’s mild as written. Add chili flakes, cayenne, or diced jalapeño to increase the heat, or keep it kid-friendly by leaving them out.
Can I make this ahead?
Absolutely.
Cook the hash, cool it, and refrigerate. Reheat in a skillet to crisp it back up, then add fresh toppings like herbs or eggs right before serving.
Is this good for meal prep?
Yes. Portion into containers with a hard-boiled egg or a side of beans and greens.
It reheats well and keeps its flavor for several days.
Wrapping Up
This sweet potato hash is a simple, reliable way to make breakfast or brunch feel special without much effort. It’s versatile, quick, and easy to tailor to what you like or what you have on hand. Keep the technique the same, switch up the add-ins, and you’ll never get bored.
Whether you top it with eggs or keep it plant-based, it’s a wholesome, crowd-pleasing plate every time.