Start your morning with the best sweet potato breakfast hash ever – flavorful, healthy, and easy! Packed with tender sweet potatoes, fresh veggies, and delicious spices, this one-pan recipe is nutritious, delicious, and ready in under 30 minutes. Perfect for a hearty breakfast, healthy brunch, or meal prep!
Yields: 4 servings
Prep time: 20 minutes
Cook time: 30-35 minutes
Ingredients:
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 1 medium onion, chopped
- 1 bell pepper (any color), cored, seeded, and diced
- 2 cloves garlic, minced
- 4-6 cups of your choice of protein (cooked sausage, bacon crumbles, diced ham, or for a vegetarian option, use chickpeas, black beans, or crumbled tofu)
- 2 tablespoons olive oil or cooking oil of choice
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- Optional toppings:
- Fried or poached eggs
- Fresh chopped parsley or cilantro
- Hot sauce
- Shredded cheese
- Avocado slices
Equipment:
- Large skillet or cast-iron pan
- Cutting board
- Sharp knife
- Measuring spoons and cups
Step-by-Step Instructions with Pictures:
Step 1: Prepare the Sweet Potatoes and Vegetables
- Peel the sweet potatoes and dice them into uniform ½-inch cubes. This will help them cook evenly.
- Chop the onion and dice the bell pepper.
- Mince the garlic.
Step 2: Cook the Sweet Potatoes
- Heat the olive oil in a large skillet or cast-iron pan over medium-high heat.
- Add the diced sweet potatoes to the hot skillet in a single layer (avoid overcrowding the pan; cook in batches if necessary). Sprinkle with a pinch of salt and pepper.
- Cook for 8-10 minutes, stirring occasionally, until the sweet potatoes are slightly tender and starting to brown.
Step 3: Add Onions and Bell Peppers
- Add the chopped onion and diced bell pepper to the skillet with the sweet potatoes.
- Cook for another 5-7 minutes, stirring occasionally, until the onions are softened and translucent and the bell peppers are slightly tender.
Step 4: Add Garlic and Spices
- Stir in the minced garlic, smoked paprika, and dried oregano. Cook for about 1 minute more, until the garlic is fragrant, being careful not to burn it.
Step 5: Add Protein (if using)
- If you are using cooked sausage, bacon crumbles, diced ham, chickpeas, black beans, or crumbled tofu, add them to the skillet.
- Stir everything together and cook for another 3-5 minutes, until the protein is heated through. Taste and adjust salt and pepper as needed.
Step 6: Serve and Add Toppings
- Divide the sweet potato breakfast hash among plates.
- Top with your desired toppings. Fried or poached eggs are a classic addition. Fresh herbs, hot sauce, shredded cheese, and avocado slices also work well.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or red pepper flakes for some heat.
- Add more veggies: Feel free to include other vegetables like mushrooms, spinach, kale, or zucchini. Add them based on their cooking time (e.g., add mushrooms with the onions and peppers, and spinach/kale at the very end until wilted).
- Make it vegan: Omit any meat and ensure your toppings are vegan-friendly. Nutritional yeast can add a cheesy flavor.
- Meal prep: You can cook the sweet potatoes and vegetables ahead of time and store them in the refrigerator. In the morning, simply reheat them in a skillet and add your protein and toppings.
- Herb variations: Try using fresh rosemary or thyme instead of dried oregano for a different flavor profile.
Enjoy your delicious and nutritious Sweet Potato Breakfast Hash!
