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.
Course Breakfast, Main Course, Side Dish
Cuisine American, Mediterranean
Keyword sweet potato hash
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6servings
Calories 156kcal
Author Julia
Ingredients
1poundsweet potatoespeeled and chopped into 1-inch dice (about 2 large sweet potatoes)
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.