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Sweet Potato Hash

Sweet Potato Hash

Sweet potato hash combines cubed sweet potatoes with bell peppers, onions, and warm spices to create a vibrant one-pan meal that delivers both exceptional nutrition and bold flavors. This wholesome dish transforms humble ingredients into a colorful, satisfying meal that celebrates the essence of fall cooking.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes about 2 pounds, peeled and diced into ½-inch cubes
  • 3 tablespoons olive oil divided
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 3 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • Optional: 1 cup cooked black beans drained and rinsed
  • Fresh cilantro for garnish
  • Hot sauce for serving

Equipment

  • Large cast iron skillet or heavy-bottomed pan
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Can opener (if using canned beans)

Method
 

  1. Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat until shimmering. Add diced sweet potatoes in a single layer, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook without stirring for 5-6 minutes to develop golden edges.
  2. Stir sweet potatoes and continue cooking for 8-10 minutes, stirring occasionally, until fork-tender and golden brown on multiple sides. The key is allowing prolonged contact with the pan for proper caramelization.
  3. Push sweet potatoes to one side of the skillet and add remaining 1 tablespoon oil to the empty space. Add diced onion and bell pepper, season with remaining salt and pepper, and cook for 4-5 minutes until vegetables soften and onion becomes translucent.
  4. Add minced garlic, cumin, smoked paprika, chili powder, and garlic powder to the vegetables. Stir constantly for 30-60 seconds until fragrant, being careful not to burn the spices.
  5. Mix the seasoned vegetables with the sweet potatoes, combining everything evenly. If using black beans, add them now and cook for an additional 2-3 minutes until heated through. Taste and adjust seasoning as needed.
  6. Remove from heat and garnish with fresh cilantro. Serve immediately with hot sauce on the side and your favorite breakfast accompaniments.

Notes

Substitutions: White or yellow potatoes can replace sweet potatoes for a different flavor profile. Bell peppers can be swapped for mushrooms, zucchini, or any preferred vegetables. For protein variations, add cooked bacon, breakfast sausage, or ground turkey during the final cooking stages.
Storage: Sweet potato hash keeps in the refrigerator for up to 5 days in a covered container. Reheat gently in the microwave or on the stovetop, adding a splash of water if needed to prevent drying. This recipe is excellent for meal prep – prepare the full recipe and portion into containers for grab-and-go breakfasts throughout the week.
Nutritional Benefits: Sweet potatoes provide exceptional nutritional value, with one medium sweet potato containing 120% of daily vitamin A needs, 30% of vitamin C requirements, and significant amounts of fiber, potassium, and antioxidants. The beta-carotene content supports eye health and immune function, while the fiber promotes digestive wellness and helps maintain stable blood sugar levels.
Scaling: This recipe easily doubles or triples for larger families or meal prep purposes. When scaling up, use multiple skillets or bake in the oven at 425°F for 45-55 minutes, stirring every 15 minutes. For single servings, halve all ingredients and use a smaller 8-inch skillet.
Cooking Tips: For maximum crispiness, avoid overcrowding the pan and resist stirring too frequently during the initial cooking phase. Pat sweet potatoes dry before cooking to remove excess moisture. If sweet potatoes start to stick, they're likely developing the desired caramelized crust – use a spatula to gently release them.