Sweet Potato Hash - One-Pan, 30-Minute Meal

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

Cook Time 20

Total Time 30

Servings servings

Calories 156kcal

Author Julia

Ingredients

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

US Customary - Metric

Instructions

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.

Nutrition