Easy Skillet Sweet Potato Breakfast Hash
If you are looking for super tasty vegan brunch recipes or a simple breakfast idea then this Sweet Potato Breakfast Hash is one you have to try. Packed full of flavorsome vegetables and tender sweet potatoes, it’s perfect for a unique weekend breakfast.
Sweet potatoes are one of my favorite ingredients to cook with and this sweet potato hash recipe is one that you are going to enjoy time and again. Although they can be associated with the fall, I think sweet potatoes as an ingredient can be enjoyed throughout the year. This recipe is so easy to make. Using a large skillet you can bring some incredible veggies and flavors together to make a very filling breakfast. Perfect for the weekend or when you have some time during the week. As everything is cut into bite-sized pieces, you might find that the kids will give this a try. It can be a real crowd-pleaser and shouldn’t be saved just for the sweet potato lover.
🥔 Ingredients For Sweet Potato Breakfast Hash
- Sweet potatoes – Chopped into bite-sized pieces. You could keep the sweet potato skin on or remove it. If you love sweet potatoes, try my sweet potato Vegan Galette with pepita gremolata.
- Chickpeas – Full of vitamins and nutrients. You could cook and drain your own or use a can of organic cooked chickpeas. Other beans like Bertolli and cannellini beans will also work well with this brunch recipe.
- Zucchini – Make sure it is chopped into bite-sized pieces.
- Red onion – Red onion is slightly sweeter but you can use white or yellow onion as an alternative.
- Jalapeño – This adds some heat to the dish. You could use fresh chili, chili powder, or dried chili flakes instead.
- Garlic – Fresh garlic that is minced is best but you could use garlic granules or garlic powder if needed.
- Olive oil – Or any neutral roasting oil.
- Dried oregano – Dried ingredients intensify the flavor. If you haven’t got oregano then use dried parsley or Italian seasoning instead.
- Ground cumin – Ground coriander will also work well.
- Smoked paprika – This adds a good depth of flavor and smokiness to the hash. You could also use normal paprika.
- Sea salt – Any sea salt will do. I like to use flaky sea salt in my recipes.
While this may not be one of the quick breakfasts to make on busy mornings, a breakfast skillet recipe is perfect for the weekend. You can have this ready in just under an hour and is perfect to share directly from the skillet, or portioned out with my banana peel bacon and some other accompaniments. You can even mix up what fresh veggies you use. I have some great variations to share later in this post. For now, if you want to give this crispy sweet potato hash a try, then here is everything you need to know to make it.
📋 How To Make Sweet Potato Breakfast Hash
The secret to a good sweet potato hash is adding different spices along with vegetables that work well together. White potatoes are great but I think the sweet potato cooks so well in a cast iron skillet. It caramelizes and has that sweet flavor. A touch of spice is all you need to make these ingredients sing. But even if you aren’t a fan of spice, the best thing about this recipe is that you can control it. You can even use a separate skillet and make a kid-friendly version. Here are some easy step-by-step instructions:
Wash and gently scrub the sweet potatoes and use a knife to remove any soft spots or thickened areas of skin. Chop into ½”- ¾”/12-18mm cubes.
Wash zucchini and cut into similar sized cubes.
Peel and mince the garlic and dice the onion. Cut off the stem of the jalapeno and slice it in half lengthwise. For less spice, remove some of the seeds. Thinly slice the halves of the jalapeno crosswise.
In a large cast iron skillet or heavy-bottomed pan, heat the olive oil over medium heat. Once hot, add the diced sweet potato. Cook for 12-15 minutes, stirring occasionally to turn the cubes and prevent burning. Cook until beginning to soften and the sides are lightly browned.
Remove from the pan into a bowl. If you’re worried about the sweet potato not cooking all the way through, cover the bowl with a lid or a plate to keep the heat in while preparing the rest of the vegetables.
There should till be a bit of oil in the pan. If not add, 1 tbsp/15ml olive oil. Return pan to medium heat, adding onion, garlic, and jalapeno.
Cook for 5-7 minutes, stirring frequently, until onion is starting to brown and soften.
Add the chickpeas, zucchini, oregano, cumin, and paprika. Cook for 5 minutes, stirring frequently.
Add back the sweet potatoes and the salt. Stir to evenly distribute everything.
Remove from heat and serve.
👩🏽🍳 Expert Tips
- You can peel the skin of the sweet potato if you wish, but it isn’t necessary. This is a personal preference and up to you. I love to leave the skins on any veggies I cook to gain more nutrients from the food I eat.
- While you might not want to make this meal on a weekday morning, you can get ahead with a little meal prep. A great way to do this is to prepare the ingredients in advance. With a few easy steps, you can prepare all the veggies and store them ready to bring together in the morning.
- The skillet needs to be hot, so make sure it has time to heat up before adding the sweet potato. This will help make the perfect sweet potato hash.
🥦 Variations
- Why not add some different veggies to this hash? Bell peppers, whether green peppers or red bell pepper, would work perfectly in this recipe. Sliced brussels sprouts and cabbage would also be excellent additions.
- Drizzle my Vegan Bechamel Sauce over the top for an extra creamy, decadent treat.
- Black beans will be amazing in this dish. Stir in with the veggies. The black beans will add extra nutrients and vitamins. If you love black beans, try my Vegan Enchilada Casserole with black beans and veggies.
- Topping ideas include avocado slices and a spoonful of dairy-free yogurt. You could also add my Vegan Parmesan and Homemade Chipotle Sauce.
- Why not make this a scramble? You could do that by adding some Just Egg (like I use in this Just Egg Frittata). You can get this in literally any local grocery store.
💭 Frequently Asked Questions
Yes, they are very good for you! In addition to being an excellent source of vitamins A and C, sweet potatoes are a good source of fiber, vitamin B-6, and potassium.
This recipe lends itself well to an air fryer. You could cook the sweet potatoes first and then add the veggies afterwards. Shaking a few times to ensure the spices are spreading across all of the vegetables.
No. If you don’t have a skillet you can use a standard frying pan.
🌡️ Storage, Freezing, and Reheating
Put your cooked sweet potato hash – after bringing to room temperature – in a shallow airtight container or food storage bag and place in the refrigerator for short-term use. Cooked hash can last in the refrigerator for 3 to 5 days.
To freeze, simply store the hash in an airtight freezer-safe container for up to 3 months. Let it thaw overnight in the refrigerator when you’re just before reheating.
To reheat you can add a little dairy-free butter or olive oil in a skillet or frying pan and gently fry the hash until thoroughly reheated.
🥘 Serving Suggestions
- Just Egg Frittata
- Vegan Banana Bread Muffins
- Vegan Strawberry Muffins
- Banana Peel Bacon
- Vegan Blueberry Lemon Muffins
- Skinny Vanilla Latte
- Vegan Pumpkin Spice Latte
- Apple Cider Mimosa Recipe
🥞 More Sensational Pairings
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Sweet Potato Breakfast Hash Recipe
Ingredients
- 1 1/2 lbs sweet potatoes chopped
- 1 cup chickpeas cooked
- 8 oz zucchini chopped
- 5 oz red onion
- 2 cloves garlic minced
- 3 tbsp olive oil
- 1/2 tsp oregano dried
- 1/2 tsp cumin ground
- 1/2 tsp smoked paprika
- 3/4 tsp sea salt
Instructions
- Wash and gently scrub the sweet potatoes and use a knife to remove any soft spots or thickened areas of skin. Chop into ½”- ¾”/12-18mm cubes.
- Wash zucchini and cut into similar sized cubes.
- Peel and mince the garlic and dice the onion. Cut off the stem of the jalapeno and slice it in half lengthwise. For less spice, remove some of the seeds. Thinly slice the halves of the jalapeno crosswise.
- In a large cast iron skillet or heavy-bottomed pan, heat the olive oil over medium heat. Once hot, add the diced sweet potato. Cook for 12-15 minutes, stirring occasionally to turn the cubes and prevent burning. Cook until beginning to soften and the sides are lightly browned.
- Remove from the pan into a bowl. If you're worried about the sweet potato not cooking all the way through, cover the bowl with a lid or a plate to keep the heat in while preparing the rest of the vegetables.
- There should till be a bit of oil in the pan. If not add, 1 tbsp/15ml olive oil. Return pan to medium heat, adding onion, garlic, and jalapeno.
- Cook for 5-7 minutes, stirring frequently, until onion is starting to brown and soften.
- Add the chickpeas, zucchini, oregano, cumin, and paprika. Cook for 5 minutes, stirring frequently.
- Add back the sweet potatoes and the salt. Stir to evenly distribute everything.
- Remove from heat and serve.
Notes
- Nutrition information is an estimate, based on the ingredients I use to make the recipe.
- You can peel the skin of the sweet potato if you wish, but it isn’t necessary. This is a personal preference and up to you. I love to leave the skins on any veggies I cook to gain more nutrients from the food I eat.
- While you might not want to make this meal on a weekday morning, you can get ahead with a little meal prep. A great way to do this is to prepare the ingredients in advance. With a few easy steps, you can prepare all the veggies and store them ready to bring together in the morning.
- The skillet needs to be hot, so make sure it has time to heat up before adding the sweet potato. This will help make the perfect sweet potato hash.
Such a yummy breakfast! Thanks for sharing!
Glad you enjoyed. Thank you Elizabeth!
This sweet potato hash works for breakfast, brunch, lunch and dinner! Fantastic! I made it for brunch and then we had the leftovers as a side dish with roast chicken!
Thanks, Jacqueline, for reminding us how versatile the recipe is.
This is the perfect breakfast – an ideal weekend brunch. The combination of the sweet potato, chickpeas and zucchini is a winner, and the spices add the perfect flavour. I just need a cup of coffee on the side, and I am all set – great recipe, delicious! 🙂
One coffee coming up! Thanks Alexandra.
All these veggies for breakfast?! Oh yes, absolutely! So healthy and colourful. Thanks you for yet another cracking recipe.
You’re welcome, thank you Padma.