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Sweet Potato Hash Recipe

Sweet Potato Hash Recipe

By What’s Baking

Crispy on the outside, tender on the inside sweet potato hash combines smoky spices, caramelized onions, and fresh herbs for a comforting, versatile dish that works from breakfast to dinner.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
30 mins
Serves:
4 servings
An overhead shot of a rustic cast-iron skillet filled with golden-orange sweet potato hash, where perfectly crisp-edged cubes contrast with vibrant red bell peppers and caramelized onions. Soft natural morning light highlights the textural variety – the crispy charred edges of sweet potatoes, the glistening sheen from a light olive oil drizzle, and fresh green herbs scattered across the top. A perfectly poached egg sits in the center, its bright yellow yolk just beginning to spill onto the hash. The skillet rests on a weathered wooden table with scattered fresh herbs, sea salt flakes, and cracked black pepper visible along the edges, emphasizing the homemade, rustic nature of this comforting dish.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">750g sweet potatoes, peeled and diced into 1.5cm cubes</li> <li class="ingredients-single-item">1 large red onion, diced</li> <li class="ingredients-single-item">1 red bell pepper, diced</li> <li class="ingredients-single-item">2 cloves garlic, minced</li> <li class="ingredients-single-item">3 tbsp olive oil</li> <li class="ingredients-single-item">1 tsp smoked paprika</li> <li class="ingredients-single-item">1 tsp ground cumin</li> <li class="ingredients-single-item">1/2 tsp dried thyme</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">1/4 tsp black pepper</li> <li class="ingredients-single-item">2 tbsp fresh parsley, chopped (for garnish)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Large baking tray</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Large bowl</li> </ul>
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Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper. This high temperature will help create those beautifully crispy edges while keeping the insides tender. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, combine the diced sweet potatoes, 2 tablespoons of olive oil, smoked paprika, cumin, dried thyme, salt, and pepper. Toss thoroughly to ensure each cube is evenly coated – this even distribution of oil and spices is essential for achieving uniform caramelization. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Spread the seasoned sweet potatoes in a single layer on your prepared baking tray, ensuring they're not overcrowded. Overcrowding will cause the potatoes to steam rather than roast, preventing those desirable crispy edges from forming. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Place the tray in the preheated oven and roast for 15 minutes. You'll notice the bottoms starting to brown – this is perfect! Remove the tray carefully and use a spatula to flip the sweet potato pieces. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Meanwhile, heat the remaining tablespoon of olive oil in a large skillet. Add the diced onion and sauté for about 3-4 minutes until it begins to soften and turn translucent. Add the diced bell pepper and continue cooking for another 3 minutes until slightly softened but still holding their shape. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Add the minced garlic to the skillet and cook for just 30 seconds until fragrant. Be careful not to burn the garlic as it will become bitter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Once the sweet potatoes have roasted for a total of 25-30 minutes and are tender inside with crispy edges (test by inserting a fork – it should slide in easily), remove them from the oven. A good test for doneness is a golden brown exterior with caramelized spots. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Combine the roasted sweet potatoes with the sautéed vegetables, gently folding them together to maintain the shape of the sweet potato cubes. Taste and adjust seasoning if necessary. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Transfer your hash to a serving dish or keep in the skillet for a rustic presentation. Sprinkle with freshly chopped parsley just before serving for a burst of color and fresh flavor. The residual heat will release the essential oils in the herbs, enhancing their aroma. </li> </ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 325 calories
🥑 Fat: 24 g
🧈 Saturated Fat: 14 g
🍞 Carbohydrates: 22 g
🍭 Sugar: 3 g
🍗 Protein: 9 g
🫀 Cholesterol: 120 mg
🧂 Sodium: 380 mg

Chef’s Notes

A few helpful details for making this recipe.

How do you get sweet potatoes crispy in a hash?

The secret to achieving crispy sweet potatoes in your hash is threefold: cut them into uniform 1.5cm cubes, thoroughly coat them with oil, and roast at a high temperature (200°C) without overcrowding the baking tray. Flipping halfway through cooking ensures even browning and maximum crispiness.

What protein pairs well with a sweet potato breakfast hash?

Sweet potato hash pairs beautifully with poached or fried eggs, crispy bacon, smoked salmon, chorizo, black beans, or grilled halloumi. For a vegetarian option, try adding crumbled feta or topping with sliced avocado. The smoky-sweet flavours complement most breakfast proteins.

Can you make sweet potato hash ahead of time?

Yes! You can prepare sweet potato hash in advance by roasting the sweet potatoes and sautéing the vegetables separately, then storing them in the refrigerator for up to 3 days. When ready to serve, simply reheat in a hot pan with a splash of oil until warmed through and crispy again.

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