Spice up your breakfast or lunch with this easy one-skillet Sweet Potato Hash. This sweet potato hash recipe is a healthy skillet meal made with perfectly seasoned diced sweet potatoes, vegetables like peppers, and onions. It’s so versatile that the toppings and variations are endless! I like to serve it with some scrambled eggs for a complete meal, but you can also serve it with avocado slices and even some sausages.
Sweet Potato Hash
This easy one-pan dish is packed with savory flavors and is the perfect way to start your day! Sweet potato hash is a great recipe to make in a large batch and enjoy throughout the week. It reheats well and is a perfect breakfast option. The ingredients are simple making this a budget-friendly recipe.
To make the hash, start by peeling and dicing the sweet potatoes. I like to dice small and thin to make the cooking process faster. I also chopped the peppers and onions. After all the veggies are prepared, it is time to sauté.
In a large skillet add oil and heat over medium-high temperature. When the oil is hot add the diced sweet potatoes. Add salt and black pepper and stir to combine. Cook for about 1 minute. Then, add ⅓ cup of water, to create some steam, and cover the pot. Cook until the sweet potatoes are soft.
Next, uncover and stir the sweet potatoes, then set them on one side of the skillet to create a space for sautéing the peppers and onions. Add some oil, then add the onions first. Stir and cook until the onions are translucent, which should take about a minute.
Next, add the peppers and season with salt and pepper. Stir, making sure to avoid the sweet potatoes. Cover and let it cook for about 2 minutes.
Lastly, add finely chopped fresh parsley or cilantro and stir to combine. I also sprinkle some red pepper flakes for a nice kick (optional). Enjoy.
Below you will find a convenient printable recipe card. ↓
Give this recipe a try, and then leave a comment below to let me know how it turns out. I hope that your family enjoys it as much as we do!
One-skillet Sweet Potato Hash
Ingredients
- 4 large sweet potatoes washed, peeled and diced
- 1 ½ tablespoon oil
- 6 mixed mini sweet peppers chopped
- 1 jalapeno pepper optional
- 1 small onion
- Fresh parsley or cilantro
- Salt and pepper to taste
Instructions
- To make the hash, start by peeling and dicing the sweet potatoes. I like to dice small and thin to make the cooking process faster. I also chopped the peppers and onions.
After all the veggies are prepared, it is time to sauté.
- In a large skillet, add oil and heat over medium-high heat. When the oil is hot, add the diced sweet potatoes. Add salt and black pepper and stir to combine. Cook for about 1 minute.
- Then, add ⅓ cup of water, to create some steam, and cover the pot. Cook until the sweet potatoes are soft.
- Next, uncover and stir the sweet potatoes, then set them to one side of the skillet to create a space for sautéing the peppers and onions. Add some oil, then add the onions first. Stir and cook until the onions are translucent, which should take about a minute. Next, add the peppers and season with salt and pepper. Stir, making sure to avoid the sweet potatoes. Cover and let it cook for about 2 minutes.
- Lastly, add finely chopped fresh parsley or cilantro and stir to combine. I also sprinkle some red pepper flakes for a nice kick (optional). Enjoy.
Nutrition
MORE BREAKFAST RECIPES
Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.
