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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
Cook Time 15 minutes
Total Time 25 minutes
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.