Sweet Potato Hash Recipe | Easy One-Skillet Breakfast
This sweet potato hash recipe is the perfect hearty breakfast or easy weeknight dinner. Made with crispy sweet potatoes, savory sausage, colorful peppers, and eggs, it’s a simple one-skillet meal your whole family will love. Perfect for meal prep, naturally gluten-free, and packed with cozy homestead flavor.
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Servings: 4 people
Calories: 182kcal
Cost: Varies
Equipment
- sharp knife A properly sharpened knife is always the safest knife to use.
- cutting board We love Virginia Boys Kitchen cutting boards. Use code HOMESTEAD to receive 10% off.
- Large Skillet
- Mixing Bowl
- spatula
Ingredients
- 1 large sweet potato diced
- 3 Tablespoons cooking oil divided
- ½ cup onions chopped
- ½ 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 tablespoon 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
Tips and Troubleshooting:
- Cut Everything Evenly - Small, evenly diced sweet potatoes cook much faster and more consistently. Large chunks tend to stay hard in the middle while the outside overcooks.
- Don’t Crowd the Pan - If the skillet is overcrowded, the vegetables steam instead of browning. Use a large skillet or divide the recipe into smaller batches.
- Pre-Cook Dense Vegetables if Needed - If your sweet potatoes are especially large or firm, covering the skillet briefly during cooking helps soften them faster.
- Adjust the Heat Carefully - Too much heat can burn the garlic and spices before the potatoes finish cooking. Medium heat gives the best balance.
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: For best results, reheat in a skillet over medium heat to bring back some of the crisp texture.
- Freezing: If freezing, freeze the hash before adding the optional eggs. Thaw overnight in the refrigerator and reheat in a skillet before cooking fresh eggs 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
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