Vegetarian Sweet Potato Hash is a healthy spin on traditional hash and an easy recipe for your next brunch or even for breakfast for dinner. Traditionally breakfast hash comes from the word “to chop” and often consists of meat, potatoes and onions. Originally used as a way to utilize leftovers. We adapted this recipe for vegetarians by excluding the traditional meat and adding in extra spices and using sweet potatoes.
This recipe is a brunch necessity and sure to please a crowd. The recipe is not only vegetarian, it is gluten-free, easy, budget-friendly, heart-healthy, low sodium, and nut-free which makes it a winner for so many people with dietary restrictions. If you’re interested, you can make this vegan by excluding the cheese and egg as toppings! Did you know that our recipes are created and photographed by our Registered Dietitians to make them dietitian-approved for many medical conditions? We strive to make them easy, tasty, and nutritious.
If you are a fan of sweet potatoes, you can do a search on our recipe database for more sweet potato recipes. Here are some of our favorites:
Sweet Potato Hash
- 1 large sweet potato diced
- 4 tsp olive oil
- 1/2 medium onion diced
- 1 bell pepper red, diced
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
- Preheat oven to 400°F. Toss sweet potato in 2 tsp olive oil and spread on baking sheet. Bake for 20-30 minutes, stirring occasionally, until softened.
- In a medium skillet, heat 2 tsp of olive oil over medium heat. Add onion and bell peppers to skillet and cook until softened, about 8-10 minutes. Add sweet potatoes to the skillet along with chili powder, cumin, salt, and pepper. Stir to combine and continue to cook until heated through.
- Serve with desired toppings, such as eggs, avocado, queso fresco, etc.
Nutrition info is an estimate and may contain errors.
Please let us know what you think of our Vegan Sweet Potato Hash recipe in the comments section below.
An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.