Alright, friends, if you’re anything like me, you know breakfast isn’t just a meal—it’s a whole mood. This Sweet Potato Breakfast Hash perfectly balances those cozy, crispy edges with the natural sweetness of the potatoes, all jazzed up with savory onions and peppers. The best part? It fills your kitchen with a warm, irresistible aroma that pulls you out of bed even on the groggiest mornings. Plus, it’s forgiving—overcook just a bit? No problem. Under-seasoned? A quick sprinkle of salt fixes that fast. I can’t wait for you to try this one; it’s the kind of recipe you’ll want on repeat all fall long!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Main Dish:
2 large sweet potatoes (about 1 pound), peeled and diced into 1/2-inch cubes
1 small red onion, diced
1 bell pepper (red or yellow), diced
2 cloves garlic, minced
3 tbsp olive oil
1 tsp smoked paprika
1/2 tsp ground cumin
Salt and black pepper, to taste
4 large eggs (optional, for topping)
Fresh parsley or cilantro, chopped (for garnish)
How I Make It
Step 1:
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Toss in the diced sweet potatoes in an even layer. Let them cook undisturbed for 5 minutes to get those beautiful, crispy edges before stirring. This step is key for texture.
Step 2:
Add the diced red onion and bell pepper to the skillet along with another tablespoon of olive oil if it looks dry. Stir everything and cook for another 7–8 minutes until the potatoes are tender and the veggies are nicely caramelized.
Step 3:
Mix in the minced garlic, smoked paprika, and cumin. Season generously with salt and black pepper. Cook for one more minute until fragrant, letting those spices coat all the goodies.
Step 4:
If you’re adding eggs, this is the time to make little wells in the hash and crack an egg into each. Cover the pan and cook on low heat until the whites are set but the yolks are still runny, about 5 minutes.
Step 5:
Sprinkle fresh parsley or cilantro over the top for that burst of color and freshness.
Step 6:
Scoop the hash onto plates and serve hot. Don’t forget a sprinkle of salt or a dash of hot sauce if you like a bit of kick!
Variations & Tips
Swap sweet potatoes for diced butternut squash for a slightly nuttier flavor.
Add cooked sausage or bacon for extra protein and smoky notes.
Throw in some kale or spinach near the end for a pop of green and extra nutrients.
If you want it vegan, skip the eggs and top with avocado slices instead.
To speed things up, parboil the sweet potatoes for 5 minutes before sautéing to reduce cooking time.
For a sweeter twist, sprinkle a pinch of cinnamon with the paprika and cumin.
How I Like to Serve It
This hash makes the perfect weekend brunch star, especially when paired with warm, crusty toast and a cup of strong coffee. In fall, I love adding a scoop of creamy, tangy Greek yogurt on top to balance the sweet and smoky flavors. It also works beautifully alongside scrambled eggs or even in a breakfast burrito wrap for a portable morning meal.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to keep the edges crispy.
If your sweet potatoes start sticking, add a splash of water or extra oil and gently loosen with a spatula.
Closing: This Sweet Potato Breakfast Hash hits that perfect sweet-and-savory spot every single time, making breakfast feel like a little celebration.
