Sweet Potato Hash (Easy Recipe!)

Name: Sweet Potato Hash (Easy Recipe!)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving
Ingredients: 2 large sweet potatoes; 2 bell peppers, cut into 2-inch pieces; 1 red onion, cut into 2-inch pieces; 1 to 2 tablespoons olive oil; 1 teaspoon chili powder; 1 teaspoon fine sea salt

User Reviews

4.9

42 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
4
Calories
159 kcal
Course
Breakfast
Cuisine
gluten-free

Sweet Potato Hash (Easy Recipe!)

Dana Benson

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This Sweet Potato Hash is an easy breakfast or brunch recipe. It roasts in the oven in one pan, for a hands-off dish!

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Ingredients

Servings

2 large sweet potatoes , cut into 1/2-inch pieces (about 1 pound)
2 bell peppers, cut into 2-inch pieces (I use green and red, for color)
1 red onion, cut into 2-inch pieces
1 to 2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon fine sea salt

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Instructions

Preheat the oven to 400ºF and have 1 to 2 large sheet pans ready.
In a large bowl, combine the sweet potatoes, peppers, and onions, then drizzle them with olive oil, chili powder, and salt. Toss well to coat.
Pour the vegetables into the sheet pan, and arrange them in a single layer without any overlap. If you have more vegetables than will fit on a single sheet pan, use 2 pans so you can cook everything at once.
Place the pan of veggies in the oven, and cook for 30 minutes at 400ºF. When the timer goes off, use a spatula to flip the potatoes and vegetables, then return them to the oven to cook until golden and caramelized, about 15 minutes more. (45 minutes total)
If you want to serve this hash with eggs, I recommend cooking them in a separate skillet when the potatoes have cooked for about 35-40 minutes. That way they will be hot and ready when you pull the potatoes out of the oven.
Serve the potato hash warm from the oven, with any other sides or toppings that you like. Leftover hash can be stored in an airtight container in the fridge for 3 to 4 days.

Notes

For an egg-free protein option, try stirring in a can of cooked chickpeas at the 30-minute mark. They can warm up with the hash, as it finishes cooking in the oven.
Make it Ahead: Cook as directed, but only cook it for 30 minutes. Let the hash cool, so it's not steaming hot, then store it in an airtight container for up to 3 days. When you're ready to eat, transfer the hash back to a sheet pan and arrange the vegetables in a single layer. Cook at 400ºF for 15 minutes, or until the potatoes are easily pierced with a fork and everything is piping hot.

Nutrition Information

Show Details

Calories 159kcal (8%) Carbohydrates 29g (10%) Protein 3g (6%) Fat 4g (6%) Saturated Fat 1g (5%) Sodium 655mg (27%) Potassium 558mg (16%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 18099IU (362%) Vitamin C 81mg (90%) Calcium 45mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 159 kcal

% Daily Value*

Calories	159kcal	8%
Carbohydrates	29g	10%
Protein	3g	6%
Fat	4g	6%
Saturated Fat	1g	5%
Sodium	655mg	27%
Potassium	558mg	12%
Fiber	5g	20%
Sugar	8g	16%
Vitamin A	18099IU	362%
Vitamin C	81mg	90%
Calcium	45mg	5%
Iron	1mg	6%