Sweet, salty and so delicious, this Sweet Potato Hash with Peppers & Onions will become your new favorite breakfast addition. Paleo, gluten free & dairy free, these potatoes are a great side dish to any meal. It’s also excellent to make ahead for meal prep!
Truth: I never ate sweet potatoes until just a few years ago. Not even the candied ones at Thanksgiving!
I don’t know what changed, but now I don’t know what I’d do without them in my life. Stuffed sweet potatoes, sweet potato fries, any way you cook them, I’ll eat’em!
I always have a stock in my pantry. They’re a pretty amazing food that’s packed with tons of nutrition and are very versatile.
Sweet or savory, breakfast or dinner…sweet potatoes are a healthy, filling food for any meal of the day.
You can eat this sweet potato hash for breakfast, lunch or dinner! Enjoy it as a side dish or have it as the meal itself.
Use it for meal prep by making it ahead on the weekend, then reheat alongside eggs for a quick breakfast. For an easy dinner, add some chicken sausage into the same pan while the hash is cooking. The possibilities are endless!
What Ingredients Do I Need To Make This Sweet Potato Hash?
- Sweet Potatoes
- Oil & Seasonings
I kept this recipe light on the herbs and spices in order to keep it more versatile for a variety of meals.
Trader Joe’s Everything But the Bagel Seasoning or dried rosemary are great flavor additions! You can either cook it in a stovetop skillet or throw it all in the oven on a large sheet pan. Either method turns out delicious and both directions are given below.
Sweet Potato Hash with Peppers & Onions
- 3 Sweet Potatoes peeled and chopped into bite sized chunks
- 2 tbsp Oil
- 1 Small Onion diced
- 2 Bell Peppers(Pictured: Mini Rainbow Bell Peppers) diced, or sliced in thin strips
- 1 tsp Garlic Powder
- 3/4 tsp Salt or to taste
- Ground Pepper to taste
Stove Top Method
- Heat oil in a large skillet over med-high heat.
- Add potatoes and onions then sprinkle with garlic, salt and pepper.
- Lower heat then cover and cook for 15-20 minutes until poatoes are tender(Stirring occasionally)
- Uncover and turn heat back up to med-high. Add in the peppers mix well.
- Cook another 5-7 minutes, stiring frequently, until the peppers are tender and the sweet potatoes are browned. Every time you stir, be sure to scrape up any potato edges that may have stuck to the pan.
- Add more salt, pepper or additional seasonings to taste. Serve immediately or store in an airtight container in the fridge for up to 5 days.
Sheet Pan Method
- Heat oven to 425°. Cover a large baking sheet with foil or parchment paper for easier clean up.
- Spread potatoes in a single layer on your baking sheet. Toss with oil and season with garlic, salt & pepper.
- Bake for 20 minutes until potatoes are tender.
- Add the onions and peppers to the pan and toss well.
- Continue baking for another 20 minutes until sweet potatoes are nicely browned and veggies are tender.
- Add more salt, pepper or additional seasonings to taste. Serve immediately or store in an airtight container in the fridge for up to 5 days
Looking for more breakfast ideas? Check out these recipes!