Sweet potato hash is a vibrant, flavor-packed dish that brings together tender, caramelized sweet potatoes, crisp bell peppers, and savory red onions, all roasted to perfection with a touch of spice. This dish is ideal for breakfast, brunch, or as a versatile side for any meal. Whether enjoyed on its own or paired with eggs, protein, or fresh toppings, it’s a simple yet satisfying option that’s easily customizable to suit different preferences.
Ingredient Breakdown
Sweet potatoes provide a naturally sweet and earthy base, delivering a creamy yet firm texture when roasted. Bell peppers, in a combination of red and green, add a vibrant pop of color along with a slight crunch and mild sweetness. Red onions bring a subtle sharpness and depth of flavor that balances the dish beautifully. Olive oil ensures the vegetables roast evenly, developing a crisp, golden exterior while keeping the insides tender. A blend of chili powder introduces warmth and smokiness that complements the sweetness of the potatoes. Finally, fine sea salt enhances all the flavors, tying the ingredients together in perfect harmony.
Step-by-Step Preparation Guide
Prepping the Vegetables
To ensure even cooking, cut the sweet potatoes into uniform 1/2-inch cubes, and slice the bell peppers and onions into 2-inch pieces. This allows each vegetable to maintain its texture while roasting.
Seasoning the Mixture
In a large mixing bowl, toss the vegetables with olive oil, chili powder, and sea salt, ensuring every piece is evenly coated for a consistent, well-balanced flavor in every bite.
Arranging on the Sheet Pan
Spread the vegetables in a single layer on a large sheet pan. Avoid overcrowding to allow proper caramelization and prevent steaming.
Baking to Perfection
Roast the vegetables in a preheated 400ºF oven for 30 minutes. Flip them with a spatula, then continue roasting for another 15 minutes, until golden and crisp around the edges.
Timing the Eggs
If serving with eggs, cook them in a separate skillet around the 35-minute mark so they are warm and ready to enjoy alongside the hash.
Recipe Tips & Frequently Asked Questions
Choosing the Right Sweet Potatoes:
Opt for firm, fresh sweet potatoes that hold their shape after roasting.
Preventing Soggy Hash:
Spread vegetables out in a single layer to ensure proper crisping.
Balancing Flavors:
Adjust the seasoning to taste, adding smoked paprika or garlic powder for extra depth.
Making Ahead & Storing:
Store leftovers in an airtight container for up to four days and reheat in a skillet for best texture.
Can I use regular potatoes instead of sweet potatoes?
Yes, but they require slightly longer roasting to become tender.
What’s the best way to store and reheat leftovers?
Refrigerate in an airtight container and reheat in the oven or skillet to restore crispness.
Can I make this recipe in a skillet instead of the oven?
Absolutely! Cook over medium heat, stirring frequently, until tender and caramelized.
Is this dish meal-prep friendly?
Yes, it’s great for making ahead and works well as a base for multiple meals.
What to Serve With This Recipe
Egg Pairings: Serve with sunny-side-up, poached, or scrambled eggs for a complete breakfast.
Savory Additions: Enhance the hash with crispy bacon, sausage, or avocado slices.
Fresh Toppings: Garnish with crumbled feta, chopped cilantro, or a drizzle of hot sauce for extra flavor.
Serving as a Side: Pair with grilled meats, roasted vegetables, or fresh greens for a well-rounded meal.
Customization Ideas
Spicing It Up: Add cumin, cayenne, or smoked paprika for more depth.
Vegetable Variations: Try zucchini, mushrooms, or Brussels sprouts for a twist.
Protein Boost: Toss in cooked chickpeas, tofu, or shredded chicken for added sustenance.
A wholesome, satisfying dish that’s perfect for any time of day, sweet potato hash offers a delightful balance of flavors and textures. Whether served on its own, alongside eggs, or customized with creative toppings, this versatile recipe is a go-to favorite that’s easy to prepare and full of flavor.
Ingredients
2 large sweet potatoes, cut into 1/2-inch cubes (approximately 1 pound)
2 bell peppers, sliced into 2-inch chunks (use a mix of red and green for vibrant color)
1 red onion, chopped into 2-inch pieces
1 to 2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon fine sea salt
Instructions
Preheat the oven to 400ºF and prepare one or two large sheet pans, depending on the quantity of vegetables.
In a spacious mixing bowl, combine the diced sweet potatoes, bell peppers, and onion pieces. Drizzle with olive oil, then sprinkle the chili powder and sea salt over the mixture. Toss everything thoroughly to ensure an even coating of seasoning.
Spread the seasoned vegetables across the sheet pan in a single, even layer. Avoid overcrowding to allow for proper roasting—if necessary, divide the mixture between two pans for optimal caramelization.
Transfer the pan to the oven and roast for 30 minutes. After this initial bake, remove the pan and use a spatula to flip the vegetables, ensuring all sides develop a golden-brown exterior. Return them to the oven and continue roasting for another 15 minutes, or until the sweet potatoes are tender and slightly crisped at the edges.
If you wish to serve this dish with eggs, begin cooking them in a separate skillet when the vegetables have been roasting for approximately 35-40 minutes. This timing ensures the eggs will be ready to enjoy alongside the freshly roasted hash.
Serve the sweet potato hash warm, either as a standalone dish or paired with your favorite accompaniments. Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Sweet Potato Hash Recipe
Ingredients
- 2 large sweet potatoes cut into 1/2-inch cubes (approximately 1 pound)
- 2 bell peppers sliced into 2-inch chunks (use a mix of red and green for vibrant color)
- 1 red onion chopped into 2-inch pieces
- 1 to 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon fine sea salt
Instructions
- Preheat the oven to 400ºF and prepare one or two large sheet pans, depending on the quantity of vegetables.
- In a spacious mixing bowl, combine the diced sweet potatoes, bell peppers, and onion pieces. Drizzle with olive oil, then sprinkle the chili powder and sea salt over the mixture. Toss everything thoroughly to ensure an even coating of seasoning.
- Spread the seasoned vegetables across the sheet pan in a single, even layer. Avoid overcrowding to allow for proper roasting—if necessary, divide the mixture between two pans for optimal caramelization.
- Transfer the pan to the oven and roast for 30 minutes. After this initial bake, remove the pan and use a spatula to flip the vegetables, ensuring all sides develop a golden-brown exterior. Return them to the oven and continue roasting for another 15 minutes, or until the sweet potatoes are tender and slightly crisped at the edges.
- If you wish to serve this dish with eggs, begin cooking them in a separate skillet when the vegetables have been roasting for approximately 35-40 minutes. This timing ensures the eggs will be ready to enjoy alongside the freshly roasted hash.
- Serve the sweet potato hash warm, either as a standalone dish or paired with your favorite accompaniments. Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Notes
- Egg-Free Protein Option: Stir in a can of cooked chickpeas at the 30-minute mark to add plant-based protein. The chickpeas will warm up as the hash finishes roasting.
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Make It Ahead:
- Cook the hash as directed, but only for 30 minutes.
- Allow it to cool completely before storing in an airtight container for up to 3 days.
- When ready to serve, spread the hash on a sheet pan in a single layer.
- Reheat at 400ºF for 15 minutes, or until the potatoes are fork-tender and everything is hot.
