Quick and Easy Sweet Potato Breakfast Hash

Quick and Easy Sweet Potato Breakfast Hash

Start your day on a delicious note with this Quick and Easy Sweet Potato Breakfast Hash. Packed with nutrients and flavors, it’s a wholesome way to enjoy breakfast. This dish is not only tasty but also very colorful, making it a feast for the eyes as well!

Why Make This Recipe

This recipe is perfect for anyone seeking a healthy breakfast option. Sweet potatoes are rich in vitamins and antioxidants, while the combination of vegetables adds a variety of nutrients. It is easy to prepare, customizable, and can even be made as a complete meal by adding eggs for protein. Plus, it’s a fantastic way to use up any leftover vegetables in your fridge!

How to Make Quick and Easy Sweet Potato Breakfast Hash

Ingredients:

• 2 tablespoons olive oil
• 2 large Japanese sweet potatoes (washed and cut into 1-inch cubes)
• 4 sprigs thyme (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon hot pepper flakes
• 1 medium onion (cut chunky)
• 1 medium bell pepper (cut chunky)
• 3 cloves garlic (smashed)
• 3 scallions (roughly chopped)

Directions:

1. You may peel the skin off the sweet potatoes or keep it with the skin on for added fiber and nutrients. Cut into 1-inch pieces. If you peel them in advance, keep them covered in water.

2. Heat the olive oil in a wide skillet over low heat. Add the sweet potato cubes along with thyme, black pepper, salt, smoked paprika, and hot pepper flakes. Using sweet and smoky Spanish Pimenton is a great choice.

3. Cover the pan with a lid and cook for 7 minutes to let the potatoes steam and soften.

4. Create a space in the center of the pan and add the onion, bell pepper, garlic, and scallions. Feel free to add any other vegetables you like!

5. Stir everything together, leave the pan uncovered, and cook for another 5 to 7 minutes, until the sweet potatoes are fully cooked and the vegetables are at your preferred texture.

6. Taste and adjust the salt if needed. Serve hot and enjoy!

7. Optional: About 5 minutes after adding the vegetables, create small wells in the hash, crack in eggs, cover, and cook for 4 minutes for a complete breakfast. Top the eggs with more smoked paprika, black pepper, and salt.

How to Serve Quick and Easy Sweet Potato Breakfast Hash

You can serve this dish as a standalone breakfast or alongside some toast for a heartier meal. Adding a dollop of salsa or avocado on top enhances the flavor even more!

How to Store Quick and Easy Sweet Potato Breakfast Hash

Once cooled, place leftovers in an airtight container and refrigerate. They will keep well for about 3-4 days. You can reheat in the microwave or on the stovetop.

Tips to Make Quick and Easy Sweet Potato Breakfast Hash

• For a quicker prep, you can use pre-cut sweet potatoes from the grocery store.
• Adjust the level of spice to your preference by adding more or less hot pepper flakes.
• Feel free to swap out the vegetables based on what you have at home.

Variation

You can easily make this hash vegan by omitting eggs or try using different kinds of potatoes like regular white or red potatoes. Adding black beans or quinoa can also give it an extra boost of protein.

FAQs

1. Can I use regular sweet potatoes?
Yes, regular orange sweet potatoes will work well in this recipe.

2. Is this recipe gluten-free?
Yes, all the ingredients are gluten-free, making it a safe choice for those avoiding gluten.

3. How can I make this recipe meal-prep friendly?
You can prepare the hash ahead of time, store it in portions, and reheat it in the morning for a quick breakfast!

Enjoy your Quick and Easy Sweet Potato Breakfast Hash! It’s simple, nutritious, and bursting with flavor to kick-start your day.

Sweet Potato Breakfast Hash

A delicious and colorful breakfast hash made with sweet potatoes and a variety of vegetables, perfect for a healthy morning meal.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the hash

• 2 tablespoons olive oil
• 2 large Japanese sweet potatoes (washed and cut into 1-inch cubes) You may keep the skin on for added fiber.
• 4 sprigs thyme Or 1/2 teaspoon dried thyme.
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt Adjust to taste.
• 3/4 teaspoon smoked paprika Spanish Pimenton is a great choice.
• 1/2 teaspoon hot pepper flakes Adjust according to spice preference.
• 1 medium onion (cut chunky)
• 1 medium bell pepper (cut chunky)
• 3 cloves garlic (smashed)
• 3 scallions (roughly chopped)

Method

 

Preparation

1. You may peel the skin off the sweet potatoes or keep it with the skin on for added fiber and nutrients. Cut the sweet potatoes into 1-inch pieces. If you peel them in advance, keep them covered in water.
2. Heat the olive oil in a wide skillet over low heat.
3. Add the sweet potato cubes along with thyme, black pepper, salt, smoked paprika, and hot pepper flakes. If using, sweet and smoky Spanish Pimenton is a great choice.
4. Cover the pan with a lid and cook for 7 minutes to let the potatoes steam and soften.

Cooking

1. Create a space in the center of the pan and add the onion, bell pepper, garlic, and scallions. Feel free to add any other vegetables you like!
2. Stir everything together, leave the pan uncovered, and cook for another 5 to 7 minutes, until the sweet potatoes are fully cooked and the vegetables are at your preferred texture.
3. Taste and adjust the salt if needed. Serve hot and enjoy!
4. Optional: About 5 minutes after adding the vegetables, create small wells in the hash, crack in eggs, cover, and cook for 4 minutes for a complete breakfast.

Notes

For quicker prep, you can use pre-cut sweet potatoes from the grocery store. You can make this hash vegan by omitting eggs or trying different kinds of potatoes. Adding black beans or quinoa can also give it an extra boost of protein. Store leftovers in an airtight container in the fridge for 3-4 days.