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A white bowl filled with golden‑orange sweet potato hash cubes, their edges crisped and caramelized, scattered with fresh chopped parsley, and topped with a perfectly runny sunny‑side‑up egg, all bathed in soft natural light.

Sweet Potato Hash

Crispy‑tender Sweet Potato Hash breakfast hash loaded with veggies and flavor.
5 from 1 vote
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Course: Breakfast, Brunch
Cuisine: American
Keyword: Easy sweet potato hash, Sweet potato hash browns, Sweet potato hash healthy, Sweet potato hash near me, Sweet Potato hash NYT, Sweet potato hash protein bowl, Sweet potato hash recipe, Sweet potato hash with bacon
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 180kcal
Cost: Moderate

Equipment

  • 1 Large skillet (Preferably nonstick or cast iron)
  • 1 Sharp knife (For dicing)
  • 1 Cutting board
  • 1 Spatula (For turning hash)
  • 1 Measuring spoons

Ingredients

  • 2 large Sweet potatoes - Peeled and diced into ½″ cubes
  • 2 tablespoon Cooking oil - Or melted butter
  • 1 large Onion - Diced
  • 1 teaspoon Salt - Or to taste
  • ½ teaspoon Black pepper - Freshly ground
  • 1 teaspoon Paprika - Smoked or sweet
  • ½ teaspoon Cumin - Optional
  • 1 teaspoon Garlic powder - Or 1 clove fresh garlic minced
  • 1 tablespoon Fresh herbs - Thyme or parsley chopped (optional)
  • Optional add‑ins - Bell pepper mushrooms, cheese, bacon, etc.

Instructions

  • Peel and dice sweet potatoes; chop onion and any add‑ins.
    A clean overhead of a white round plate on marble, covered in uniformly cubed raw sweet potatoes, each piece neatly arranged and showing their bright orange flesh.
  • Warm oil or butter in skillet over medium heat.
    A flat‑lay of a nonstick skillet on a pale marble surface, filled with translucent sautéed diced onions that are just beginning to brown, with a wooden spatula at the edge stirring them.
  • Add sweet potatoes; let sit undisturbed 5 mins for browning.
    A close overhead shot of a stainless‑steel skillet on a marble countertop, showcasing cubed sweet potatoes and browned sausage bites sizzling in oil, each cube glistening with seasoning and herbs.
  • Stir in onion, paprika, cumin, garlic powder, salt, pepper.
    A top‑down view of a black cast‑iron skillet on a rustic wooden table lined with vintage newspaper, filled with vibrant sweet potato and chickpea hash studded with red pepper pieces and fresh thyme sprigs, a wooden spoon resting in the pan.
  • Cook until tender, toss in herbs/add‑ins, then plate.
    A white bowl filled with golden‑orange sweet potato hash cubes, their edges crisped and caramelized, scattered with fresh chopped parsley, and topped with a perfectly runny sunny‑side‑up egg, all bathed in soft natural light.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 200g | Calories: 180kcal (9%) | Carbohydrates: 25g (8%) | Protein: 4g (8%) | Fat: 7g (11%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 200mg (9%) | Potassium: 600mg (17%) | Fiber: 4g (17%) | Sugar: 7g (8%) | Vitamin A: 18000IU (360%) | Vitamin C: 20mg (24%) | Calcium: 40mg (4%) | Iron: 1.2mg (7%)
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