Sweet Potato Breakfast Hash

This warming, smoky sweet potato breakfast hash is the perfect addition to your breakfast menu whether you serving tofu scramble, fried eggs or breakfast burritos. This hash is completely gluten-free and vegan.

The potato hash comes together quickly. I have also used red bell pepper, onions, celery to add more flavors and texture. The hash is sweet yet has slightly spicy and smoky undertone that pairs perfectly with any breakfast of your choice.

Why make this sweet potato breakfast hash?

Easy to make - This is such a simple recipe that there is really no reason not to try. Once the vegetables are ready, the dish comes together really quick. Also the ingredients that we need for the dish are all pantry staples and hence does not require running out to buy anything specific.

Versatile - You can serve the sweet potato hash as a side for eggs, tofu scramble but also act as a filling for burritos, tacos, wraps etc. You can also add tofu, soy or pea protein crumbles to the breakfast hash or even vegan sausages to make it a complete breakfast dish.

Great for making ahead - You can make the sweet potato hash ahead of time and store in the refrigerator for up to 5 days or freeze until ready to use.

Ingredient list

Sweet potatoes - I used Japanese sweet potatoes since that's what I had at home but any sweet potatoes will do.

Red Bell Peppers- Bell peppers add flavor and a hint of bright color to the dish. You can swap out red peppers with yellow/orange pepper.

Yellow Onion - I used the yellow onions finely chopped. Feel free to use other types of onions if you have any on hand.

Celery - Celery adds a lot of flavor.

Optional - You can also add spinach or arugula for added greens.

Smoked paprika - You will need smoked paprika to add a hint of smokiness.

Garlic and Onion Powder - Both of these adds a lot of flavor. Make sure to use those with no added salt.

Avocado Oil - You can use avocado oil or any other neutral oil like canola or sunflower.

Salt and Pepper

Tip: To add a little nit of heat, add a teaspoon of red pepper flakes or ¼ teaspoon of cayenne powder. You can also add some spinach or arugula(rocket) for including some added greens.

Make it a complete breakfast

The sweet potato breakfast hash is a great option to serve alongside eggs or tofu scramble but also in breakfast tacos, burritos or topped over savory oatmeal. Another option is, you can place the hash within a folded besan chila or lentil wraps.

To make it a one pan complete breakfast, you can add cooked tofu, soy or protein crumbles. You could also add vegan sausages to the hash.

How to make sweet potato breakfast hash

The most difficult work involved in making the hash is just chopping up the vegetables :). Feel free to use a food processor or a manual food chopper to cut the veggies in to fairly equal sized pieces.

1. Heat a wide pan with some avocado oil. Add the chopped onions first and sauté for a few seconds. Keep the heat at medium low and let the onions cook for 4-5 minutes.
2. Then add the peeled and cubed sweet potatoes. Let this cook for 7-8 minutes until slightly soft. Make sure to sauté once in a while.

5. Check once to ensure the sweet potatoes are completely cooked else give it a few more minutes. Turn off the heat and serve while hot.

Making the sweet potato hash in the oven or air fryer

Whether you are making a large amount for a big gathering/meal prep or just want a hands off approach, this dish is perfect for making in the oven or in the air fryer .

Place all the chopped vegetables on a lined sheet pan or the air fryer basket. Add a couple of spoons of oil or spray some oil over the veggies. Then add the salt, pepper, paprika, onion and garlic powder. Mix well and bake at 375 deg F for around 20 minutes or until done.

For an air fryer, cook at 375 deg F for 15-18 minutes. Check around 10-12 minute mark to ensure every thing is cooking evenly. Once done, make sure the sweet potatoes are completely cooked before taking it out.

Note: Cooking ties vary depending on the oven type and also the how big the pieces of the vegetables are cut. So please keep that in mind while cooking.

Tips on storing and meal prep

You can store the prepared sweet potato breakfast hash in the refrigerator for up to 5 days. You can also freeze the dish for up to 3 months.

To reheat, just add to a pan with a few drops of water and reheat gently over the stove. If reheating from the freezer, then you can let the hash thaw overnight or for a few hours in the refrigerator before reheating.

For meal prep, prep all the vegetables and freeze them in a freezer safe bag/container. Then add the frozen vegetables directly in the pan while making the dish.

Try these other breakfast items as well - Besan Chilla, Vegan Shakshuka, Vegan Morning Glory Muffins, Carrot Halwa Oatmeal, Savory Quinoa Breakfast Bowl

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Recipe