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Sweet Potato & Pepper Hash

Need a new breakfast idea? This sweet pepper hash recipe combines green or red bell peppers, onion, sweet potato and more for a better way to start the day. Try this recipe and take a break from the tired egg and sausage breakfast. 

Sweet pepper hash in a skillet.

Why We Love Sweet Pepper Hash

To make our household run smoothly and still eat three homecooked meals every day, it’s important to meal plan and fill our pantry with ready-to-eat canned meals (like this canned beef stew), and ready-to-eat freeze-dried meals (like this freeze-dried chicken pot pie), or have from scratch freezer dinners stocked in our freezer (like this easy meatloaf).

This planning helps us stick to a food budget, and to further those efforts, I am always looking for ways to save money at the grocery store. One way to save is not to spend in the first place and use up what we have. 

Enter meals that use up odds and ends, like making a garden stir fry, pizza pepper poppers, Michele’s Skillet Supper, or this bread soup recipe. This sweet pepper hash falls into this category because it is versatile and allows you to adjust your recipe according to what you have on hand.

What Is Sweet Pepper Hash

Sweet pepper hash is also known as sweet potato hash. Ever wonder what the word “hash” in hash brown means? Hash comes from a French word that means “to chop” and is often used to get rid of leftovers or surplus food. 

Hash often comes in handy when vegetables in your garden are first coming on but is not quite ready to produce enough to harvest for a big preservation day. It works well at any meal and can be used as a side, a main dish, or even an all-in-one meal.

Feel free to modify this recipe to accommodate your tastes and what’s in season. Sweet potatoes can be swapped out for white potatoes, leftover meat can be added to boost protein, and sausage or an egg is often a popular choice to add into the mix.

The options are limitless. Use your imagination and get creative!

Sweet pepper hash dished up in a white bowl.

In the Homestead Kitchen

This recipe was featured in the September 2022 issue of In the Homestead Kitchen Magazine.

In your subscription, you will receive a thoughtfully curated monthly digital magazine full of recipes, DIY tutorials, and homesteading tips and stories to guide and inspire you in your kitchen.

As a bonus, this affordable subscription also offers access to hundreds of Homesteading Family’s in-depth instructional videos to teach and support you as you learn essential homesteading skills. 

Subscribe today, and together we will fill our pantries, feed our families, and change our culture!

Sweet peppers and onions cooking in a skillet.

Supplies Needed

Ingredients for sweet pepper hash on a table.

Ingredients

  • Sweet Potato – White potatoes also work well. Homesteading Hack: Use leftover baked potatoes when you need to use them up.
  • Cooking Oil – I prefer avocado oil, coconut oil, tallow or lard. Learn how to render your own lard or tallow here.
  • Onions – You can use white, yellow, or red onion, or you could even try adding preserved caramelized onions. Homesteading Hack: Learning to grow onions from seed and how to store onions long-term can further add to your cost savings.
  • Bell Peppers – Any color of bell peppers can be used to add a sweet and zesty taste to your hash. For a little kick, you could even add a deseeded jalapeno.
  • Garlic – Fresh garlic is preferred, but ⅛ teaspoon of garlic powder can work in a pinch. Homestead Hack: Learning how to grow garlic and make your own garlic salt or fermented garlic can further add to your cost savings.
  • Fresh Parsley or Chives Fresh chives and other herbs add color and extra flavoring to this dish. Did you know that parsley grows easily in a home garden? Homestead Hack: Learn how to preserve herbs in salt to have fresh herbs all year!
  • Dried Paprika – Paprika is a spice that will add a bit of extra sweet pepper flavoring to this dish. Regular or smoked can be used according to your taste preference.
  • Salt and Black Pepper  – To taste.
  • Leftover Meat (Optional) – Chop whatever leftover meat you have on hand, such as sausage, chicken, or pork roast, into bite-sized pieces.
Vertical shot of sweet pepper hash cooking in a skillet.

How to Make Sweet Pepper Hash

  1. Pre-cook sweet potatoes. Various methods can do this: bake, boil, or roast them. First, peel and cube the potatoes. We usually roast them. Toss the cubes in with a couple of teaspoons of oil and lay them in a single layer on a baking sheet. Roast at 400°F for about 20 minutes until fork tender. Do not overcook.
  2. While the potato cooks, heat 1 Tablespoon of oil in a large skillet over medium-high heat. Add onions and peppers and sauté for 4-5 minutes until soft.
  3. Add the garlic and continue to cook for two more minutes until the vegetables are slightly brown. Move the vegetable mixture to a bowl and set aside.
  4. Add the remaining 2 Tbsp of oil to your skillet. Heat skillet over medium heat. Add potatoes that are pre-cooked in a single layer. Cook for a few minutes undisturbed until browned on one side. Then sauté for a couple more minutes until browned on all sides.
  5. If using meat, add at this step and brown slightly.
  6. Once the potatoes and meat are brown, add paprika and stir. Once everything is combined, add vegetable mixture and parsley or chives.
  7. Sprinkle with salt and pepper to taste. Gently mix to combine and serve warm.

And that’s all you need for a simply delicious and filling meal the whole family will love. We love this sweet pepper hash served with an over-easy fried egg on top for breakfast or with a hamburger patty and some homemade ketchup tucked up beside it for dinner.

Did you make this recipe? If so, please leave a star rating in the recipe card below. Then snap a photo of your sweet pepper hash variation and tag us on social media @homesteadingfamily so we can see!

Parkerhouse rolls in a cast iron skillet with a bowl of melted butter in the foreground and a pastry brush.

Other Recipes You May Enjoy

Sweet pepper hash in a skillet.

Sweet Pepper Hash

Need a new breakfast idea? This sweet pepper hash combines green or red bell peppers, onion, and sweet potato for a delicious breakfast.
3.86 from 21 votes
Print Pin
Course: Breakfast, Dinner, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 182kcal
Author: Carolyn Thomas

Ingredients

  • 1 large sweet potato diced
  • 3 Tablespoons cooking oil divided
  • 1/2 cup onions chopped
  • 1/2 cup bell peppers chopped
  • 1 clove garlic
  • 2 Tablespoons parsley or chives, chopped
  • 1 teaspoon paprika
  • salt and pepper to taste

Instructions

  • Pre-cook sweet potatoes. Various methods can do this: bake, boil, or roast them. First, peel and cube the potatoes. We usually roast them. Toss the cubes in with a couple of teaspoons of oil and lay them in a single layer on a baking sheet. Roast at 400°F for about 20 minutes until fork tender. Do not overcook.
  • While the potato cooks, heat 1 Tablespoon of oil in a large skillet over medium-high heat. Add onions and peppers and sauté for 4-5 minutes until soft.
  • Add the garlic and continue to cook for two more minutes until the vegetables are slightly brown. Move the vegetable mixture to a bowl and set aside.
  • Add the remaining 2 Tbsp of oil to your skillet. Heat skillet over medium heat. Add potatoes that are pre-cooked in a single layer. Cook for a few minutes undisturbed until browned on one side. Then sauté for a couple more minutes until browned on all sides.
  • If using meat, add at this step and brown slightly.
  • Once the potatoes and meat are brown, add paprika and stir. Once everything is combined, add vegetable mixture and parsley or chives.
  • Sprinkle with salt and pepper to taste. Gently mix to combine and serve warm.

Notes

  • You can substitute white potatoes for the sweet potatoes. Using leftover baked potatoes works well. 
  • You can add meat to this recipe such as ground beef, sausage, or cooked and chopped bacon. We also like it served with a fried egg on top.

Nutrition

Calories: 182kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 50mg | Potassium: 380mg | Fiber: 4g | Sugar: 5g | Vitamin A: 13057IU | Vitamin C: 30mg | Calcium: 37mg | Iron: 1mg
Tried this recipe?We want to see! Tag @homesteadingfamily on Instagram.
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