Sweet Potato Breakfast Hash (Vegetarian Hash)

5 from 6 votes
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This sweet potato breakfast hash is possibly one of the most nutritious breakfast or brunch recipes going. This vegetarian hash is packed with fresh vegetables and (optional) eggs for a dish that’s loaded with vitamins, minerals, and protein. It’s the perfect (and ultimate) hearty, healthy sweet potato breakfast recipe in under 30 minutes!

Sweet potato hash and toasted bread in a pan

I’m no stranger to hearty, savory breakfast dishes – savory oatmeal, Mexican huevos rancheros, Trinidad salted cod Buljol, and Korean vegetable pancakes are just a few of the hearty breakfast recipes I’ve already shared. Now it’s the turn of this sweet potato breakfast hash.

This vegetarian hash combines sweet potatoes, mixed vegetables, and optionally eggs for a breakfast packed with flavor, fiber, and nutrients, and what is a perfect addition to any brunch table. The sweet potato alone provides high levels of vitamin A, B6, C, E, and several minerals, including potassium, calcium, magnesium; not to mention fiber! When combined with a mixture of rainbow vegetables, you can pack in a whole assortment of vitamins, minerals, and antioxidants.

A serving of sweet potato hash

This means that not only does this black bean sweet potato hash taste great, but it’ll keep you satisfied for hours! But that’s not where the benefits end. This sweet potato hash is also a simple one-pan dish that’s a perfect end-of-week “clear-out-the-fridge” meal. It’s naturally meat-free, gluten-free, Paleo, and can be made egg-free/vegan! (Though I do love slicing into an egg yolk and letting it ooze over the vegetables, delicious!).

More so, this sweet potato hash with eggs is surprisingly low-budget and ready in under 30 minutes! Serve it up for breakfast, brunch, or even a mid-week lunch/dinner for a sure crowd pleaser!

Looking for more ways to enjoy sweet potatoes? You might also like sweet potato fries, baked sweet potato, miso-glazed sweet potato, or even a 2-ingredient sweet potato flatbread!

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The Ingredients

Sweet potato hash ingredients
  • Sweet potatoes: you could use regular potatoes too, but I like the added sweetness from the sweet potatoes (any variety). Keep in mind that cooking times would vary.
  • Vegetables: I used bell peppers, broccolini, onion, and spinach (though I like to make it into a kale sweet potato hash, as it holds up slightly better than spinach), but this vegetarian hash is very versatile, so use what veggies you have on hand as long as they will pan-fry well and in similar times.
  • Beans: the addition of black beans (or kidney beans/chickpeas) helps add extra protein to this veggie hash – more so if you decide to omit the eggs.
  • Parsley: use freshly picked parsley or the herb of your choice: cilantro, dill, spring onion, etc.
  • Chili: I used a finely chopped fresh chili. Swap out the variety based on how spicy you’d like the sweet potato breakfast hash to be. If you prefer it to be heat-free, omit, or even swap for chili powder/flakes.
  • Seasoning: I used a simple salt and pepper seasoning for this veggie hash. However, feel free to play around with the seasonings: smoked paprika, garlic powder, cumin, oregano, za’atar, etc.
  • Eggs: I use three eggs for this potato hash recipe. However, you can easily adapt this to a vegan sweet potato hash by omitting them or even add an extra egg or two if you plan to serve this black bean sweet potato hash in smaller servings to more people.
  • Oil: use a neutral cooking oil like olive oil or avocado oil.

Optional Add-Ins

  • Other vegetables: as I said above, this veggie hash is a great way to use up the leftover veggies in your crisper drawer. Here are just a few suggestions that pair well with sweet potatoes: zucchini, mushrooms, eggplant, carrots, leek, cabbage, corn, brussels sprouts, asparagus, tomatoes, etc.
  • Cheese: there’s never a wrong time to add cheese to this vegetarian sweet potato hash. Goat cheese, feta, cheddar, Monterey jack – choose the cheese you prefer. For a vegan sweet potato breakfast hash, you could use dairy-free feta or other melty vegan cheese.
  • Sprinkles: feel free t add extra crunch and flavor with what I call “sprinkles” like toasted sesame seeds, omega 3 seeds, chopped nuts, everything but the bagel seasoning, etc.
  • Protein: if you’re vegan/vegetarian, you can add extra protein with tofu or tofu scramble or meat-alternative products like vegan bacon or sausage. If you eat meat, feel free to use it.
  • Drizzle: you can drizzle (or dollop) this vegetarian sweet potato hash with a bit of hot sauce, homemade pesto, or even creamy hummus before serving.

How to Make Sweet Potato Breakfast Hash

Step 1: Prepare the vegetables

First, peel the potatoes (wash if needed, but as we’re peeling, I tend not to). Then chop the potatoes into small cubes around 1/2-3/4 inch in size. This small size will help them cook faster.

Chopped sweet potato

Then finely chop the red onion and peppers. I sliced them into thin strips. However, you could also finely dice them instead.

Sliced onion and peppers

Step 2: Cook the vegetables

Add the oil to a large skillet and heat over medium heat. Then add the potatoes, mixing well, and cover them to steam cook for around 8-10 minutes, until they’re beginning to soften.

This recipe makes for a quick and tender sweet potato breakfast hash. If you want crispy potatoes, you’ll need to remove the lid and further cook the potatoes for longer until crisp.

Steps for preparing sweet potato hash

Add the onion and peppers, stir, and cook for 3-4 minutes. Then add the broccolini and spinach. Let them cook for another 2-3 minutes.

If you’re using other vegetables, make sure to cook them similarly – add ingredients based on how long they’ll take to soften, and add leafy greens like spinach or kale last, as they wilt quickly.

Steps for cooking sweet potato hash

Step 3: Add the eggs and beans

Finally, add in the beans and eggs (if using). To add the eggs, I created slight “nests” and cracked the eggs into them. Cook until they are done to your preferred level. Cover with a pan to help steam them for faster cooking.

Alternatively, you can cook the eggs separately (fried, scrambled, poached, etc.) and serve over the top of the sweet potato breakfast hash when plating.

Then serve the vegetarian sweet potato hash topped with chili, salt, pepper, and fresh herbs. Alternatively, you can add salt and pepper during the cooking process.

Steps for making sweet potato and egg hash

How to Serve 

This sweet potato breakfast hash is wholesome enough to enjoy as-is for a complete meal. However, you can also serve it:

A pan with sweet potato hash and eggs

How to Make Ahead & Store 

Make ahead: this vegetarian hash is excellent for meal prep. Simply cook all the elements in advance (except the eggs). Reheat in a pan before serving, adding the eggs, and then serve.

Alternatively, you can chop the vegetables and potatoes one day in advance and store them in separate airtight containers until you’re ready to cook the sweet potato egg hash.

Fridge: store any leftover sweet potato breakfast hash in an airtight container in the refrigerator for 4-5 days.

Freeze: you can freeze the sweet potato hash leftovers (without eggs) for up to three months. Allow it to thaw in the refrigerator overnight and then reheat, optionally adding eggs.

Reheat: you can reheat the veggie hash in the microwave or in a covered non-stick skillet until heated through.

A serving of sweet potato hash with eggs

FAQs

Do I have to peel the sweet potatoes?

Technically no, you can use unpeeled sweet potato too – it will just add texture to the potato hash recipe. However, the skin can also add extra crispiness.

How can I cook the eggs without burning the bottom of the hash?

I find the easiest way to do this is to cover the pan with a lid to make sure the eggs cook as quickly as possible – while turning the heat to a medium-low.
Alternatively, to avoid the risk of burning the hash entirely, you can bake the eggs directly into the hash (if you cook the hash in an oven-proof dish). First, crack the eggs into the pan, then transfer it to a preheated oven at 400ºF/200ºC until cooked to your preference (usually 10-15 minutes).

Sweet potato hash in a plate

Recipe Notes

  • Use a non-stick pan: otherwise, the sweet potato can stick to the pan and become a mess.
  • Using the leftovers: if you have leftovers and the sweet potato pieces are very tender, you can quickly transform this vegetarian hash into “bubble & squeak” by lightly mashing all the ingredients together into a kind of patty and then frying until crispy on the outside and warmed through.
  • An oil-free version: you can omit oil from the recipe entirely, using water in its’ place. However, the sweet potato hash will only become tender and not very crispy.
  • Speed hack version: for an even quicker meal, you can par-cook the chopped sweet potato until slightly tender in the microwave (this should take 3-4 minutes) then cook in the pan.
  • Try to chop the potatoes evenly: that way, they’ll cook evenly too.

Other Savory Breakfast Recipes

If you try this sweet potato hash recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!

Sweet Potato Breakfast Hash (Vegetarian Hash)

5 from 6 votes
By: Samira
This sweet potato breakfast hash is possibly one of the most nutritious breakfast or brunch recipes going. This vegetarian hash is packed with fresh vegetables and (optional) eggs for a dish that's loaded with vitamins, minerals, and protein. It's the perfect (and ultimate) hearty, healthy sweet potato breakfast recipe in under 30 minutes.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients 
 

  • 1 lb sweet potatoes 3 medium-sized, any variety; normal potatoes also work
  • 10.5 oz bell peppers 1.5 peppers, halves of different colors; or veggies of your choice (check notes)
  • 5.6 oz onion 1 large
  • 3.5 oz broccoli about 1 cup
  • 1 oz spinach or kale; 1 cup
  • 2 oz beans or chickpeas; about 1/4 cup
  • 3 Tbsp olive oil or another neutral cooking oil
  • 1 tsp salt
  • 0.5 oz parsley or cilantro, dill, etc.; 1/4 cup
  • 1 oz chili pepper 1 pepper; or 1/2 tsp chili flakes; optional
  • 3-4 eggs optional

Instructions 

Step 1: Prepare the vegetables

  • Peel the potatoes (wash if needed, but as we’re peeling, I tend not to).
    Then chop the potatoes into small cubes around 1/2-3/4 inch in size. This small size will help them cook faster.
  • Finely chop the red onion and peppers. I sliced them into thin strips. However, you could also finely dice them instead.

Step 2: Cook the vegetables

  • Add the oil to a large skillet and heat over medium heat. Then add the potatoes, mixing well, and cover them to steam cook for around 8-10 minutes, until they're beginning to soften.
    This recipe makes for a quick and tender sweet potato breakfast hash. If you want crispy potatoes, you'll need to remove the lid and further cook the potatoes for longer until crisp.
  • Add the onion and peppers, stir, and cook for 3-4 minutes. Then add the broccolini and spinach. Let them cook for another 2-3 minutes.
    If you’re using other vegetables, make sure to cook them similarly – add ingredients based on how long they'll take to soften, and adding leafy greens like spinach or kale last, as they wilt quickly.

Step 3: Add the eggs and beans

  • Add in the beans and eggs (if using). To add the eggs, I created slight ‘nests’ and cracked the eggs into them. Cook until they are done to your preferred level. Cover with a pan to help steam them for faster cooking.
    Alternatively, you can cook the eggs separately (fried, scrambled, poached, etc.) and serve over the top of the sweet potato breakfast hash when plating.
  • Serve the vegetarian sweet potato hash topped with chili, salt, pepper, and fresh herbs. Alternatively, you can add salt and pepper during the cooking process.

How to Make Ahead & Store

  • Make ahead: this vegetarian hash is excellent for meal prep. Simply cook all the elements in advance (except the eggs). Reheat in a pan before serving, adding the eggs, and then serve.
    Alternatively, you can chop the vegetables and potatoes one day in advance and store them in separate airtight containers until you’re ready to cook the sweet potato egg hash.
    Fridge: store any leftover sweet potato breakfast hash in an airtight container in the refrigerator for 4-5 days.
    Freeze: you can freeze the sweet potato hash leftovers (without eggs) for up to three months. Allow it to thaw in the refrigerator overnight and then reheat, optionally adding eggs.
    Reheat: you can reheat the veggie hash in the microwave or in a covered non-stick skillet until heated through.

Notes

  • Use a non-stick pan: otherwise, the sweet potato can stick to the pan and become a mess.
  • Using the leftovers: if you have leftovers and the sweet potato pieces are very tender, you can quickly transform this vegetarian hash into “bubble & squeak” by lightly mashing all the ingredients together into a kind of patty and then frying until crispy on the outside and warmed through.
  • An oil-free version: you can omit oil from the recipe entirely, using water in its place. However, the sweet potato hash will only become tender and not very crispy.
  • Speed hack version: for an even quicker meal, you can par-cook the chopped sweet potato until slightly tender in the microwave (this should take 3-4 minutes) then cook in the pan.
  • Try to chop the potatoes evenly: that way, they’ll cook evenly too.
 

Optional Add-Ins

  • Other vegetables: this veggie hash is a great way to use up the leftover veggies in your crisper drawer. Here are just a few suggestions that pair well with sweet potatoes: zucchini, mushrooms, eggplant, carrots, leek, cabbage, corn, brussels sprouts, asparagus, tomatoes, etc.
  • Cheese: there’s never a wrong time to add cheese to this vegetarian sweet potato hash. Goat cheese, feta, cheddar, Monterey jack – choose the cheese you prefer. For a vegan sweet potato breakfast hash, you could use dairy-free feta or other melty vegan cheese.
  • Sprinkles: feel free t add extra crunch and flavor with what I call “sprinkles” like toasted sesame seeds, omega 3 seeds, chopped nuts, everything but the bagel seasoning, etc.
  • Protein: if you’re vegan/vegetarian, you can add extra protein with tofu or tofu scramble or meat-alternative products like vegan bacon or sausage. If you eat meat, feel free to use it.
  • Drizzle: you can drizzle (or dollop) this vegetarian sweet potato hash with a bit of hot sauce, homemade pesto, or even creamy hummus before serving.
 
Check the blog post for more tips and answers to top FAQs.
Course: Breakfast, Brunch, Main
Cuisine: American, Tex Mex
Freezer friendly: 3 Months
Shelf life: 4-5 Days

Nutrition

Calories: 295kcal, Carbohydrates: 35g, Protein: 9g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 123mg, Sodium: 713mg, Potassium: 824mg, Fiber: 7g, Sugar: 11g, Vitamin A: 19785IU, Vitamin C: 142mg, Calcium: 94mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 6 votes (5 ratings without comment)

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Recipe Rating




2 Comments

  1. Laura says:

    5 stars
    Someone made this at our potluck and I had to ask for the recipe. Sooo good! Can’t wait to make it myself. Would be amazing in a breakfast burrito, though it was amazing alone (she didn’t put egg in it). Thank you for such a great recipe.

    1. Support @ Alphafoodie says:

      Thank you so much for your comment, Laura!