Sweet Potato Breakfast Hash: Crispy Edges, Soft Center
What to Serve With It
I like this hash on its own with a poached or fried egg on top. It also pairs well with sliced avocado, a dollop of Greek yogurt or sour cream, or a side of black beans. For a lighter meal, serve it alongside a simple green salad with a lemon vinaigrette.
Storage and Reheating
Leftover hash keeps in the fridge for up to 4 days in an airtight container. To reheat, spread it in a skillet over medium heat and cook, stirring occasionally, until hot and crispy again — about 5 minutes. The microwave will make it soggy, so stick to the stovetop.
You can prep the vegetables a day ahead. Just dice the sweet potatoes, onion, and bell pepper, store them separately in the fridge, and cook fresh in the morning.
Takeaway
Sweet potato breakfast hash is one of those dishes that looks simple but rewards a little technique. Cut the cubes small, keep the pan hot, and let them sit long enough to develop that crust. Once you've got the method down, it's a 20-minute breakfast that keeps you full until lunch.
Frequently Asked Questions
Can I use leftover roasted sweet potatoes?
Yes, but the texture will be softer. Dice leftover roasted sweet potatoes and add them in the last 5 minutes of cooking to warm through. They won't get as crispy as raw cubes, but it saves time.
How do I get my sweet potato hash extra crispy?
Three things: cut the cubes no larger than 1/2 inch, don't overcrowd the pan (use a 12-inch skillet for 4 servings), and let the hash cook undisturbed for 4 minutes at a time before stirring. Patience builds crust.
Can I make this hash ahead of time?
You can prep the vegetables a day ahead and store them in the fridge. Cook the hash fresh for the best texture. Leftovers reheat well in a skillet over medium heat for about 5 minutes.
Recipe: Sweet Potato Breakfast Hash
Equipment
- 12-inch cast iron or heavy-bottomed nonstick skillet
- chef's knife
- cutting board
- spatula
Ingredients
- 2 medium sweet potatoes (about 1.5 lbs, peeled and cut into 1/2-inch cubes)
- 2 tablespoons olive oil or avocado oil
- 1 medium yellow onion (diced)
- 1 medium red bell pepper (diced)
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Optional: 2-4 eggs (for serving)
- Optional: fresh parsley or chives (for garnish)
Instructions
- Peel the sweet potatoes and cut them into even 1/2-inch cubes. Uniform size is key for even cooking.
- Heat a 12-inch cast iron skillet over medium-high heat. Add the oil and let it shimmer for about 30 seconds.
- Add the sweet potato cubes in a single layer. Let them cook undisturbed for 4 minutes — this builds a deep golden crust.
- Stir the potatoes, then add the diced onion and bell pepper. Spread everything into an even layer again.
- Cook for another 4 minutes without stirring. The bottom should be deeply browned.
- Sprinkle the salt, pepper, smoked paprika, and garlic powder over the hash. Stir well to combine.
- Reduce heat to medium. Continue cooking, stirring every 2-3 minutes, for 8-10 minutes more, until the sweet potatoes are tender all the way through and the edges are crispy.
- If adding eggs, make 2-4 wells in the hash and crack an egg into each. Cover the skillet and cook 3-5 minutes, until the whites are set but yolks are still runny.
- Remove from heat. Taste and adjust salt. Garnish with fresh herbs if desired. Serve immediately.