Perfect Sweet Potato Hash Recipe
Introduction
This ultimate homemade sweet potato hash is crispy, tender and perfectly seasoned. This easy breakfast hash brings together caramelized sweet potatoes with savory herbs for the most satisfying morning meal! Perfect for busy mornings or leisurely weekend brunches, this recipe delivers comfort food that's both nutritious and delicious.
Ingredients
- 2 large sweet potatoes (about 2 lbs), peeled and diced into 1/2-inch cubes
- 3 tablespoons olive oil or avocado oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 4 large eggs (optional, for serving)
Instructions
- Prepare the sweet potatoes: Peel and dice the sweet potatoes into uniform 1/2-inch cubes. Try to keep them similar in size for even cooking.
- Heat the oil: In a large skillet or cast-iron pan, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- Cook the sweet potatoes: Add the diced sweet potatoes to the pan in a single layer. Cook for 12-15 minutes, stirring every 3-4 minutes, until they start to soften and develop golden-brown edges.
- Add the vegetables: Add the diced onion and red bell pepper to the pan. Cook for another 5-7 minutes, stirring frequently, until the vegetables are softened.
- Season the hash: Add the smoked paprika, cumin, garlic powder, onion powder, cayenne (if using), salt, and black pepper. Stir well to coat all the vegetables evenly.
- Add garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant.
- Crisp to perfection: Reduce heat to medium and continue cooking for 5-8 more minutes, stirring occasionally, until the sweet potatoes are tender and crispy on the outside.
- Finish and serve: Remove from heat, stir in the chopped parsley, and serve immediately. Optional: Top each serving with a fried or poached egg.
Pro Tips & Notes
- Uniform cutting: Dice your sweet potatoes into even-sized pieces to ensure they cook at the same rate. Larger pieces will take longer to cook through.
- Don't crowd the pan: If your skillet is small, cook the sweet potatoes in batches to avoid steaming instead of crisping them.
- The cast iron advantage: Using a cast-iron skillet creates exceptional crispy edges and maintains even heat throughout cooking.
- Make it ahead: You can dice the sweet potatoes and vegetables the night before and store them separately in airtight containers in the refrigerator.
- Customize the spices: Feel free to experiment with different seasonings like chili powder, rosemary, or thyme to match your taste preferences.
Nutrition Facts (per serving)
- Calories: 245
- Protein: 4g
- Carbohydrates: 38g
- Fiber: 6g
- Sugar: 8g
- Fat: 10g
- Sodium: 620mg
Frequently Asked Questions
- Q: How do I prevent the sweet potatoes from getting mushy? A: The key is to avoid overcrowding the pan and to resist stirring too frequently. Let them develop a golden crust before turning.
- Q: Can I make this recipe ahead of time? A: Yes! You can prepare the hash completely and reheat it in a skillet or oven for best texture. The flavors actually deepen overnight.
- Q: What's the best way to reheat leftover hash? A: Reheat in a skillet over medium heat to maintain the crispy texture. Microwave reheating will make it soft.
- Q: Can I add meat to this recipe? A: Absolutely! Diced bacon, sausage, or ham work wonderfully. Cook the meat first, then use some of the fat to cook the vegetables.
- Q: Is this recipe gluten-free and dairy-free? A: Yes, this recipe is naturally both gluten-free and dairy-free, making it suitable for various dietary needs.