Sweet potato hash is a perfect sidekick to serve with eggs for breakfast, brunch, or as a side dish with a simple weeknight dinner. This quick, easy, and healthy recipe features sweet potatoes, bell peppers, portobello mushrooms, green onions, and garlic and is made entirely in one pan in 30 minutes! It's meatless, vegetarian, vegan, paleo, dairy-free, and gluten-free.
Sweet potato hash - breakfast, side dish, and dinner
This is an unbelievably easy and budget-friendly recipe that will for sure be a crowd-pleaser! It works perfectly with eggs for breakfast or brunch, is a complete meal on its own, or can be served as a side dish with your favorite weeknight dinner recipes. The rich, deep, and "meaty" flavor of portobello mushrooms pairs really well with the subtle sweetness of the sweet potatoes. Bell peppers add vibrancy, fiber, texture, and color. This recipe is meatless, dairy-free, gluten-free, paleo, vegetarian, and vegan. Yet, even meat lovers will enjoy this simple and healthy 30-minute one-pan meal.
While you can make sweet potato hash year-round since it uses basic ingredients found in any pantry, this recipe is extra special during the holidays. Why?
- First, because it uses sweet potatoes - the ingredient we often associate with Autumn and Winter holidays, such as Thanksgiving and Christmas.
- Second, because this dish makes such a beautiful and festive presentation, it will be a perfect addition to any holiday menu! You can serve it as a side dish - channeling Autumn harvest-style recipes. Or share it with your family and friends for breakfast or holiday brunch.
- And, third, this dish is incredibly easy to make and you can include this in your holiday menu simply because it takes so little time and so little effort. 30-minutes and one pan!
Why make it
- Nutrition-wise, sweet potato hash is healthy as it's packed with good-for-you ingredients and vegetables. It features sweet potatoes, bell peppers, portobello mushrooms, green onions, and garlic. It's also meatless, vegetarian, vegan, paleo, dairy-free, and gluten-free.
- 30-Minute, one-pan recipe. The entire meal is done in 30 minutes or less. And, you only need one pan. As a result, the cleanup is quick, easy, and minimal! Perfect for an easy weeknight dinner.
- Easy on the budget. Sweet potato hash is one of those flexible and versatile, meal-prep-friendly recipes that you can make year-round since you're using simple, easily accessible, and budget-friendly ingredients.
- Great presentation. This meal is effortlessly pretty, thanks to the colorful ingredients combined together. Impress your family and friends with this festive dish.
- Versatility. Serve this for breakfast or brunch with eggs, as a meal on its own, or as a side dish with your favorite dinner.
- Great for meal prep for the week. This recipe stores well refrigerated or frozen. You can also make it ahead.
- Sweet potatoes are highly nutritious root vegetables packed with fiber, vitamins, and minerals. I used orange sweet potatoes (rich in antioxidants) in this recipe. I like to peel the potatoes that I use in recipes. You can also use butternut squash instead.
- Bell peppers. Use multi-colored bell peppers for presentation. In this recipe, I used 3 bell peppers: red, yellow, and green.
- Mushrooms. I used portobello and highly recommend this type of mushroom! It has a rich and deep flavor, almost "meaty". It works really well in vegan and meatless recipes. However, you can also use regular smaller mushrooms, such as crimini, shiitake, or button mushrooms.
- Olive oil is used for cooking veggies.
- Minced garlic adds amazing flavor and aroma to any dish!
- Green onions are also healthy and they provide nice color to any dish!
This is a great recipe for using up whatever veggies you have available in your fridge before they go bad. So flexible and versatile.
- Potatoes. You can use either sweet potatoes, butternut squash, regular potatoes, or even carrots!
- Veggies. The mix of vegetables that I use in this recipe is simply my favorite - multi-colored bell peppers and mushrooms. They both add color, fiber, and texture to the sweet potato hash. Feel free to use whatever vegetables your family loves. Broccoli, asparagus, zucchini, green onions, carrots, or snap peas.
- Mushrooms. I love using portobello mushrooms in meatless recipes because they provide such a rich "meaty" flavor. Portobellos would work best here. But, you can also use small mushrooms, such as shiitake, crimini, or white button mushrooms.
Sweet potato hash is a well-balanced meal that features lots of veggies and fiber. You can dress it up even more by using these toppings:
- Chopped green onions or chopped chives.
- Toasted nuts, such as pecans, pine nuts, or pumpkin seeds.
- Fresh herbs such as basil or thyme.
Can you make this ahead?
Yes, this is a meal-prep-friendly recipe! There is no cream, no cheese, and no complicated ingredients. Make the whole recipe in advance, refrigerate it and serve within 5 days. Or freeze it for up to 2 months.
Storage and Reheating Tips
What I love about the best is that it stores well and reheats well!
- Fridge. Refrigerate the leftover sweet potato hash in an airtight container for up to 5 days.
- Freezer. You can freeze this in an airtight container for up to 2 months.
- Reheat on the stovetop. Reheat it in a large skillet on the stovetop on medium heat for about 10 minutes or until warmed through. Add a little bit of olive oil when reheating.
- Reheat in the microwave oven. You can also microwave the refrigerated sweet potato hash.
What to serve with it
I would suggest a basic spinach or arugula salad, sprinkled with toasted nuts or seeds and dressed with your favorite salad dressing! Here are some ideas for fresh homemade salads:
- Arugula Salad with Apples, Cranberries, Pecans, and Balsamic Dressing
- Cranberry Spinach Salad with Cashews and Goat Cheese and Lemon-Honey Poppy Seed Dressing
- Simple Spinach Salad with Pine Nuts, Parmesan Cheese
- Arugula Salad with Pears, Apples, and Cashews
Other sweet potato recipes you might like
- Maple Chicken with Sweet Potatoes
- Baked Chicken Thighs and Sweet Potatoes with Spinach in creamy Parmesan Sauce
- Creamy Chicken and Wild Rice Soup with Mushrooms and Sweet Potatoes
- Creamy Sausage Tortellini Soup with Spinach and Sweet Potatoes
Sweet Potato Hash - One-Pan, 30-Minute Meal
- 1 pound sweet potatoes peeled and chopped into 1-inch dice (about 2 large sweet potatoes)
- 2 tablespoons olive oil
- salt and pepper
- 1 tablespoon olive oil
- 8 oz portobello mushrooms (2 large mushrooms chopped into 2-inch dice)
- 4 cloves garlic minced
- 1 red bell pepper medium
- 1 green bell pepper medium
- 1 yellow bell pepper medium
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder
- salt and pepper to taste
- 4 green onions chopped
- fresh thyme optional
- Preheat oven to 400 F. Toss diced sweet potatoes with olive oil, salt, and pepper on a parchment paper-lined baking sheet.
- Roast for about 10, 15, or 20 minutes. Mine were done in 10 or 15 minutes in a convection oven. In the meantime, proceed with the rest of the recipe.
- Heat a large cast iron skillet for 2 minutes over low-medium heat. Add olive oil, diced portobellos, minced garlic, and chopped bell peppers, with salt, smoked paprika, and chili powder. Cook for about 7 or 10 minutes until softened.
- Add roasted sweet potatoes and chopped green onions. Stir to reheat and combine. Top with a small amount of fresh thyme. Season with more salt and pepper, if needed.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I just made this for breakfast with 4 fried eggs for 2 people - delicious and easy!
Kate, this makes a beautiful breakfast! 🙂
I have not made this recipe yet, but am wondering if frozen peppers would work? I have tons of peppers frozen from my garden this summer. I'm thinking it would work, just looking for affirmation 🙂
Michelle, I think they would work just fine! The bell peppers are getting cooked here anyway. I would just make sure to remove any moisture so that this hash doesn't turn watery.