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Enjoy a filling and savory breakfast with this sweet potato hash recipe! Easily made as a side dish or a full meal with full serving of veggies, zesty spices and baked eggs. Perfect for a weekend brunch or potluck meal!
Table of Contents
Why Make This Recipe
One-Pan – I like cooking this sweet potato hash recipe in a cast-iron skillet but you can use a sheet pan or baking dish too.
Whole Meal in One – No need to make a bunch of sides. You’ll have your protein, carbs and veggies all in one! Only one dish required too!
Serves a crowd – have a potluck coming up or a bunch of guests coming over? This sweet potato hash will feed a crowd!
Ingredients Needed
- Olive oil – for cooking the veggies. Avocado oil works well too.
- Sweet Potato – the base of our sweet potato hash
- Bell Pepper – I like to use red bell pepper but use any color you’d like.
- Red onion – for flavor and a little crunch.
- Garlic – Ideally use freshly minced garlic for the best aromatics.
- Kale – I like using lacinato kale but feel free to use any kind of kale.
- Spices – Chili powder, smoked paprika, ground cumin
- Salt + Black Pepper – add more or less to taste and sodium preferences.
- Eggs – to round out the dish and add a little protein
How to Make Sweet Potato Hash
STEP 1: ROAST SWEET POTATOES
Preheat oven to 425 degrees F. Grease your cast-iron skillet with olive oil. Add sweet potato and toss with chili powder, paprika, cumin and a 1/4 tsp salt and a half of pepper. Bake for 10-15 minutes or until sweet potatoes are tender.
STEP 2: ROAST REMAINING VEGGIES
Stir in bell pepper, onion, garlic cloves and kale. Toss with remaining 1/4 tsp of salt and remaining half of pepper. Bake for an additional 10-15 minutes or until all veggies are cooked and lightly browned.
STEP 3: BAKE EGGS
Make 4-5 wells in your hash and crack eggs directly into them. Bake for 5-10 minutes or until eggs are cooked to desired doneness (whites should all be cooked). Serve immediately with desired toppings.
*Topping Suggestions
- Cheese – sprinkle with crumbled feta or goat cheese
- Hot Sauce – this homemade jalapeno hot sauce is always a good idea!
- Pickled Jalapenos – can’t go wrong with a sprinkling of pickled jalapenos
- Skhug – a Yemeni hot sauce recipe. Love the middle eastern flavors this sauce adds!
- Avocado – sweet potatoes with avocado are always a delicious addition to brunch.
- Fresh herbs – fresh parsley or cilantro!
Frequently Asked Questions
Absolutely. If you’d prefer to serve this sweet potato hash without the eggs just leave them out and allow the hash to cook in the oven for the same amount of time without the eggs. It’s a perfect brunch side dish!
For sure. If you’d like to add some breakfast sausage you most definitely can. Bacon is also a great addition! For plant-based I recommend using black beans or chickpeas.
Yes! Feel free to sub in different vegetables in place of the red bell pepper and kale. Other mixed greens like spinach or chard or even heartier veggies like brussel sprouts or broccoli are all delicious substitutions.
Nope! You can also cook this sweet potato hash on a baking sheet or casserole dish.
It is! This recipe is safe for consumption if you’re gluten-free or celiac.
Storage Instructions
I’ll be honest, this sweet potato hash is served best right from the oven however you can store leftovers in the refrigerator for several days.
Reheating Instructions: microwave or heat on stove top. Careful not to overcook the eggs.
More Healthy Breakfast Recipes:
- Veggie Egg Bake
- Green Shakshuka
- Egg Muffins with Mushrooms + Goat Cheese
- Sweet Potato Egg Boats with Avocado Crema + Bacon
- Caramelized Onion, Broccoli and Spinach Frittata
Sweet Potato Hash
Enjoy a filling and savory breakfast with this sweet potato hash recipe! Easily made as a side dish or a full meal with full serving of veggies, zesty spices and baked eggs. Perfect for a weekend brunch or potluck meal!
Ingredients
- 2 tbsp olive oil
- 1 large sweet potato, cubed
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 red bell pepper, seeded + chopped
- 1/2 cup chopped red onion
- 2 garlic cloves, minced
- 4 leaves of lacinato kale, stemmed + roughly chopped
- 4–5 large eggs
Instructions
- Preheat oven to 425 degrees F.
- Grease your cast-iron skillet with olive oil.
- Add sweet potato and toss with chili powder, paprika, cumin and a 1/4 tsp salt and a half of pepper.
- Bake for 10-15 minutes or until sweet potatoes are tender.
- Stir in bell pepper, onion, garlic cloves and kale. Toss with remaining 1/4 tsp of salt and remaining half of pepper.
- Bake for an additional 10-15 minutes or until all veggies are cooked and lightly browned.
- Make 4-5 wells in your hash and crack eggs directly into them.
- Bake for 5-10 minutes or until eggs are cooked to desired doneness (whites should all be cooked).
- Serve immediately with desired toppings.
