Perfect Sweet Potato Breakast Hash

Sweet potato breakfast hash is the perfect addition to your breakfast or brunch. Serve as a side dish or in tortillas for a delicious breakfast burrito.

Breakfast foods are some of my favorites. I truly love a good brunch. I’m always trying to come up with new recipes to add to my brunch collection. This recipe is the result of that quest. I’ve had breakfast hash made with potatoes, peppers and onions for my whole life. So, I decided to make it with sweet potatoes for a new variation.

You can use a sweet potato from the produce section for this recipe. You could also buy the packages of already cubed sweet potatoes. In addition, you could adapt it to use frozen cubed sweet potatoes.

You’ll need:

• 2 sweet potatoes, peeled and cubed (can also used already cubed or frozen)
• 6 T olive oil, divided
• 1/2 red onion, chopped
• 1/2 green bell pepper chopped
• 1/2 red bell pepper, chopped
• 2 cloves garlic, chopped
• 1/4 c chopped green onions
• 2 t smoked paprika
• 1/2 t sriracha
• salt and pepper

Boil the sweet potatoes until tender. If you are using frozen sweet potatoes, just pop them in the oven for about 6 or 7 minutes or until they are a little bit tender.

Now add 2 T of the olive oil to a large skillet on medium high heat and saute the peppers onions and garlic until they are lightly golden and tender – about 5 minutes. Season with salt and pepper and remove to a bowl.

Next add the rest of the olive oil to the skillet and cook the sweet potatoes on high heat until they are crispy and golden. Sprinkle with the paprika and sriracha and add the peppers and onions back in. Stir gently to combine everything.

I recommend topping this with freshly chopped parsley. You can serve it inside tortillas or as a side dish. It’s great with an omelet!

Print Recipe

Perfect Sweet Potato Breakfast Hash

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Ingredients

• 2 sweet potatoes, peeled and cubed (can also used already cubed or frozen)
• 6 T olive oil, divided
• 1/2 red onion, chopped
• 1/2 green bell pepper chopped
• 1/2 red bell pepper, chopped
• 2 cloves garlic, chopped
• 1/4 c chopped green onions
• 2 t smoked paprika
• 1/2 t sriracha
• salt and pepper

Instructions

1

Boil the sweet potatoes until they are tender. (12-15 mins)

2

If using frozen, cook in the oven at 425 for about 10 minutes.

3

Heat 2 T olive oil in a large skillet and cook the peppers, onions and garlic for about 5 minutes.

4

Add salt and pepper and remove from skillet.

5

Add the remaining olive oil to the skillet.

6

Cook the potatoes in a single layer until they are crisp and golden (about 5 minutes)

7

Then turn heat to high and cook for about 2 more minutes or until they are crispy.

8

Add peppers and onions back to the pan.

9

Sprinkle with paprika and sriracha and stir gently to combine everything.

10

Top with freshly chopped parsley.