Go Back

Sweet Potato Breakfast Hash

A simple, savory skillet hash with crispy-edged sweet potato cubes, sautéed onions, and bell peppers. Ready in 30 minutes, it's a hearty, naturally gluten-free breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

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

Equipment

  • 12-inch cast iron or heavy-bottomed nonstick skillet
  • chef's knife
  • cutting board
  • spatula

Method
 

  1. Peel the sweet potatoes and cut them into even 1/2-inch cubes. Uniform size is key for even cooking.
  2. Heat a 12-inch cast iron skillet over medium-high heat. Add the oil and let it shimmer for about 30 seconds.
  3. Add the sweet potato cubes in a single layer. Let them cook undisturbed for 4 minutes — this builds a deep golden crust.
  4. Stir the potatoes, then add the diced onion and bell pepper. Spread everything into an even layer again.
  5. Cook for another 4 minutes without stirring. The bottom should be deeply browned.
  6. Sprinkle the salt, pepper, smoked paprika, and garlic powder over the hash. Stir well to combine.
  7. 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.
  8. 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.
  9. Remove from heat. Taste and adjust salt. Garnish with fresh herbs if desired. Serve immediately.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat to restore crispiness. The hash also works well as a lunch or dinner side dish. For a dairy-free version, skip any cheese. This recipe is naturally gluten-free. For specific dietary needs, consult a qualified professional.