Sweet Potato Hash – This Southwest Sweet Potato Hash has a blend of warm spices, colorful veggies, and will keep you satisfied all morning long. A delicious, healthy breakfast any day of the week! (Vegan, Paleo, Whole30)
Are you generally a sweet breakfast person or a savory breakfast person?
I can never decide. I love All The Breakfast.
ALLLLLL the breakfast.
When I’m in the mood for sweet, I gravitate toward things like steel cut oats, chia pudding, or a good smoothie. And when I’m craving something savory, I’m in the mood for something hearty and satisfying, like this Southwest Sweet Potato Hash.
We’re talking big, beautiful flavors, plenty of color, and plant-powered goodness to get you through the morning. (Or the evening! This is good for dinner, too!)
I love that this meal prep-friendly breakfast works for all kinds of dietary needs–it’s naturally vegan, gluten-free, paleo, AND Whole30-approved. Then, you can top it with all kinds of goodies, depending on what your dietary needs are.
But first things first, here’s all you need to pack some serious flavor into my Southwest Sweet Potato Hash…
HERE’S WHAT GOES INTO MY SOUTHWEST SWEET POTATO HASH:
SWEET POTATOES. Every good sweet potato hash recipe needs sweet potatoes and my Southwest sweet potato hash is no exception! My favorite varieties are Garnet Yams or Jewel Yams. (They’re not actually yams–they’re sweet potatoes!) With their deep orange color, they have the sweetest natural flavor. Plus, they have a gorgeous texture that caramelizes on the outside while staying fluffy and lovely on the inside.
BELL PEPPERS + ONIONS. To the gorgeous orange of the sweet potatoes, I love bringing in color through bell peppers and onions. My go-to combination is 1 red and 1 green bell pepper with a white onion, but feel free to use orange or yellow bell peppers, or red onion in this sweet potato hash recipe. They’ll all work!
A WARM BLEND OF SPICES. What really makes my recipe special is the spice blend. Since the base of this recipe isn’t getting flavor from sausage or bacon, we add in lots of lovely flavor with a combination of pantry staples like chili powder, garlic powder, onion powder, salt and pepper, plus smoked paprika (if you have it) that adds a smoky note to go with the natural sweetness of the veggies. I LOVE these seasonings with the sweet potatoes and veggies!
SPINACH + FRESH HERBS. For a pop of freshness and an extra dose of green-veg-vitamin goodness, I like adding in a handful or two of chopped spinach and a little pinch of fresh herbs (cilantro or parsley are great here!). The greens wilt right down and sort of disappear into the recipe, while the fresh herbs wake up the flavor and keep the recipe from feeling too heavy.
YOUR FAVORITE GOODIES! Once your Southwest sweet potato hash is cooked, it’s time for goodies and extras! Here’s where things will vary based on your dietary needs…
MIX IT UP! TRY ONE OF THESE DELICIOUS TWISTS ON OUR HEALTHY SWEET POTATO HASH RECIPE:
TOP IT WITH AVOCADO. Adding avocado slices on top of this Southwest sweet potato hash is SO GOOD. The cool, creamy avocado is lovely next to the warm, crisped veggies.
TOP IT WITH AN EGG! Provided you’re not vegan, an egg is a delicious natural pairing for this sweet potato hash, and most eggs pair well! Scrambled eggs on the side, a poached or sunny side up egg on top, or a soft-boiled egg all work (and I’ve tried them all!)
GREEN CHILES OR JALAPEÑO. For a bit of kick and to play up those delicious Southwest flavors, try adding a can of drained green chiles or some minced jalapeño along with the peppers and onions. It adds a smoky note that’s so good! Or, finish with a few slices of fresh jalapeño for an even punchier kick!
ADD SAUSAGE. Another easy, delicious variation for this sweet potato has recipe is adding sausage! Add 8 oz. uncooked bulk sausage to the pan and cook completely before cooking the veggies. Remove to a plate, then add the bell peppers and onions, as directed. Or, cook 8 oz. sliced pre-cooked chicken sausage or kielbasa before cooking the veggies. Return cooked sausage to the pan right before serving. Change the flavor simply by changing the sausage!
ADD BACON. Or, crisp 6-8 oz. of bacon in your pan before cooking the veggies. Crumble and set aside. Drain the fat from the pan and cook the veggies, as directed. Return the bacon to the pan right before serving.
FAQ + TIPS AND TRICKS FOR THE BEST SWEET POTATO HASH:
HOW TO MAKE CRISPY SWEET POTATO HASH. Sweet potatoes usually don’t get as crispy as white potatoes in sweet potato hash, since they can have a tendency to burn on the outside before cooking fully on the inside. I try to mitigate this by boiling the sweet potatoes for a few minutes first, then finishing them in a pan on the stove, but there are a few other tricks that can help you get crispy sweet potatoes in your sweet potato hash:
- USE A LARGE PAN. The larger the pan, more likely the potatoes are to crisp rather than steam. Ideally, you want to use at least a 12″ skillet for this recipe.
- DON’T STIR TOO MUCH. Just like when you make hash browns, you really don’t want to stir too often. This will allow the potatoes and veggies to sear and brown a bit before being shuffled around. Every 1 1/2-2 minutes seemed to work well for me.
- CONSIDER ROASTING INSTEAD. Roasting your sweet potato hash on a sheet pan can be a great way to go. See the next tip for directions!
TRY IT ON A SHEET PAN INSTEAD. If a sheet pan feels more your speed, it can be a great way to transform this recipe to a more hands-off approach. For sheet pan sweet potato hash, toss the sweet potatoes, veggies, and spice blend with the olive oil in a large bowl, then spread the mixture out on a baking sheet. Roast at 400 degrees for 20 minutes. Stir, then cook another 15-20 minutes or till your sweet potatoes are golden. Remove from the oven and stir in your spinach and fresh herbs to finish!
USE THIS FOR MEAL PREP! Sweet potato hash is a FABULOUS healthy meal prep breakfast since it reheats nicely. Put it in meal prep containers with soft-boiled eggs or reheat a portion each morning. (I most often reheat in the microwave, but if you want to restore some of the crispness, you can toss it in a pan on the stove or a sheet pan in the oven for a few minutes.)
LIKE IT SPICY? TRY THIS. If you prefer spicy sweet potato hash, feel free to kick up the spices by adding a bit more of what’s written below, or adding a pinch of chipotle chili powder or cayenne for some extra heat. 1/8-1/4 tsp. usually does the trick!
CRAVING MORE? HERE ARE MORE HEALTHY BREAKFASTS TO LOVE:
- Creamy Coconut Chia Pudding (Paleo + Vegan)
- Roasted Breakfast Potatoes + Veggies (Vegan + Whole30)
- Energizing Pineapple Ginger Smoothie (Paleo + Vegan)
- 7 Ways With Overnight Oats (Gluten-Free + Vegan)
- Almond Flour Lemon Poppy Seed Muffins (Gluten-Free + Paleo)
- Fruit on the Bottom Chia Pudding (Paleo + Vegan)
- Instant Pot Steel-Cut Oats + 7 Flavors to Try! (Gluten-Free + Vegan)
Sweet Potato Hash (Vegan + Paleo + Whole30)
- Total Time: About 35 minutes
- Yield: About 4 1/2 cups hash 1x
- Diet: Gluten Free
Description
Southwest Sweet Potato Hash with a warm blend of spices + colorful veggies. A delicious, healthy breakfast any day of the week! (Paleo, Whole30 + Vegan)
Ingredients
- 1 lb. sweet potatoes, diced in 1/2″ pieces.
- 2 Tbsp. olive oil, divided
- 1 red bell pepper, diced into 1/2″ pieces (about 1 cup)
- 1 green or yellow bell pepper, diced into 1/2″ pieces (about 1 cup)
- 1/2 onion, diced (about 1/2 cup)
- 1/2 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. smoked paprika
- 1–2 cups baby spinach, roughly chopped
- 2 Tbsp. cilantro or parsley (optional)
Instructions
- Place the sweet potatoes into a saucepan and cover them with water. Cover the pan and bring to a boil. Boil the sweet potatoes 3-4 minutes to soften slightly.
- Meanwhile, add 1 Tbsp. olive oil to a large pan (12″ works best!), and add bell peppers, onion, chili powder, garlic powder, onion powder, salt, pepper, and smoked paprika.
- Cook veggies 2-3 minutes over medium-high heat.
- When the sweet potatoes are done boiling, drain them and add to the pan with the peppers and onions.
- Add the remaining Tbsp. of olive oil and cook the veggies 8-10 minutes over medium heat, stirring every 1-2 minutes or so, to allow the veggies to char a bit.
- Turn off the heat and add spinach and herbs. Stir 1-2 minutes, to allow the residual heat to wilt the spinach.
- Serve with your breakfast faves–avocado, eggs, bacon, sausage, avocado, etc. Whatever sounds good!
TRY IT ON A SHEET PAN INSTEAD. If a sheet pan feels more your speed, it can be a great way to transform this recipe to a more hands-off approach. For sheet pan sweet potato hash, toss the sweet potatoes, veggies, and spice blend with the olive oil in a large bowl, then spread the mixture out on a baking sheet. Roast at 400 degrees for 20 minutes. Stir, then cook another 15-20 minutes or till your sweet potatoes are golden. Remove from the oven and stir in your spinach and fresh herbs to finish!
Notes
EXTRAS + VARIATIONS:
- ADD SAUSAGE. Add 8 oz. uncooked bulk sausage to the pan and cook completely before cooking the veggies. Remove to a plate, then add the bell peppers and onions, as directed. Or, cook 8 oz. sliced pre-cooked chicken sausage or kielbasa before cooking the veggies. Return cooked sausage to the pan right before serving.
- ADD BACON. Or, crisp 6-8 oz. of bacon in your pan before cooking the veggies. Crumble and set aside. Drain the fat from the pan and cook the veggies, as directed. Return the bacon to the pan right before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: Sweet Potato Hash, Paleo sweet potato hash, vegan sweet potato hash, whole30 sweet potato hash, gluten-free sweet potato hash, healthy sweet potato hash
Tried this recipe today with some minor edits based on spices I had at home. But omg it was so tasty and I love that it has a big veggie focus and variety! Can’t wait to make again!
★★★★★
I’m so glad you loved it! Thank you so much for sharing and taking the time to leave a review–I appreciate you!