This Sweet Potato Hash recipe is healthy, simple, colorful and delicious! They are so satisfying and paired with perfect sunny side up eggs. With just a few ingredients, you can serve this dish and be assured your family will love it!
How to Make Easy One-Pan Sweet Potato Hash
I found that the easiest way to make sweet potato hash is on a baking sheet and in the oven! Here's how I made it, along with some tips that I learned along the way.
Here are the ingredients I used, along with any substitutions you can make.
- Sweet potatoes - You can use white potatoes instead. The sweet potatoes give it a distinct flavor that I just love!
- Red peppers - Use any kind of bell peppers, the color isn't as important.
- Green peppers
- Onions - I used red onion because it has a stronger flavor. But any type of onion will work
Sweet Potato Hash Recipe Instructions
I started by dicing up the sweet potatoes and veggies. I only used peppers and onions and seasoned them with some black pepper, salt, onion, and garlic powder, with a drizzle of extra virgin olive oil.
Toss everything together to evenly coat the potatoes and veggies and bake them on 400 degrees in the oven for 25 minutes. Crack a few eggs on top and bake for another 10 minutes. You can add more time if you like your eggs very well done.
You can omit the eggs if you would like to prepare the hash without them. Just add 10 minutes to the initial hash’s cook time, totaling 35 minutes in the oven.
Remove from oven and sprinkle with some fresh ground pepper, fresh sliced scallions and pair with some sliced avocados. Serve with toast bread or enjoy the hash brown as a side dish without the eggs.
Is Sweet Potato Hash Keto or Whole30?
This recipe is Whole30 compliant. It uses only fresh, whole ingredients and doesn't have any dairy or added sugar.
But the sweet potatoes up the carb count, so this isn't keto-friendly.
How to Store Sweet Potato Hash
Only make enough eggs that you'll be able to eat in one sitting. The eggs are a difficult thing to store. Their texture changes in the refrigerator and they don't reheat very well.
But the rest of the hash you can store in an airtight container for up to a week.
When you want to eat it again you can heat it in a skillet or in the microwave. It tastes just as delicious the next day.
Switch It Up - Add Bacon or Sausage
This is a really great basic recipe that you can change very easily. Add chopped bacon to the pan or some crumbled sausage.
I also really enjoy slicing kielbasa and putting it in the hash. It adds some salty flavor that can't be beat!
If you try this Sweet Potato Hash recipe and enjoyed it, please use my hashtag to share it with me on INSTAGRAM for a chance to be featured in my story! Also, follow me at Cookin’ With Mima on FACEBOOK | INSTAGRAM | PINTEREST for all of my latest social posts and recipes.
More Breakfast Recipes
Here are some more breakfast/brunch recipes you will enjoy too!
Sweet Potato Hash With Eggs
- 2 large sweet potatoes diced
- 1 medium purple onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp black pepper
- 1 tbsp salt
- 2 tbsp olive oil
- Sliced Scallions garnishing
- Start by dicing the potatoes and veggies.
- Place them evenly on a sheet pan then add all the spices and coat everything evenly.
- Bake on 400 degrees for 25 minutes. Remove and add the eggs and bake for another 10 minutes.
- If you decide to do them without the eggs, bake for 30-35 minutes.
- Remove from head and sprinkle some fresh ground black pepper on top.
- Optional: Add fresh avocados and sliced scallions for garnishing.
- You can add more time if you like your eggs very well done.
- Garnish with fresh sliced scallions and pair with some sliced avocados.
- You can omit the eggs if you would like to prepare the hash without them. Just add 10 minutes to the initial hash’s cook time, totaling 35 minutes in the oven.
- Serve with toast bread or enjoy the hash brown as a side dish without the eggs.
- You don't have to remove the sweet potato skin to make sweet potato hash. If you don’t like the taste or texture of the skin, then you’re free to remove it. That said, the skin contains a lot of useful nutrients.