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.
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.
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.
Othervegetables: 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.