0 from 42 votes
Sweet Potato Hash (Easy Recipe!)
This Sweet Potato Hash is an easy breakfast or brunch recipe. It roasts in the oven in one pan, for a hands-off dish!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4
Calories: 159 kcal
Course:
Breakfast
Cuisine:
gluten-free
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.