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Close-up of sweet potato hash with sausage, red peppers, and two sunny-side-up eggs in a cast iron skillet.

Sweet Potato Hash

A crispy sweet potato hash made in one pan in about 30 minutes. Diced sweet potatoes sear until golden, then cook with onion, bell pepper, garlic, and warm spices. Finish with eggs or your favorite protein and herbs for a hearty, gluten-free breakfast, brunch, or dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast, brunch, dinner
Cuisine: american comfort food
Calories: 350
Ingredients Method

Ingredients
  

  • 4 medium sweet potatoes peeled and diced (about 5–6 cups)
  • 1 large onion diced
  • 1 red bell pepper diced
  • 2 garlic cloves minced
  • 3 tbsp olive oil or avocado oil/ghee
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp ground cumin
  • Salt and black pepper to taste
  • 4 eggs optional, fried or poached on top
  • Fresh herbs parsley or cilantro for garnish
  • Optional add-ins: sausage or black beans

Method
 

  1. Prep the potatoes: Dice sweet potatoes into ½-inch cubes. Pat them dry with a towel for extra crispiness.
  2. Heat the skillet: Place a cast-iron or heavy skillet over medium-high heat. Add the oil and let it heat until shimmering.
  3. Cook the potatoes: Spread the diced sweet potatoes in one even layer. Let them sear 3–4 minutes before stirring, to form a golden crust. Continue cooking for about 12–15 minutes, stirring occasionally, until nearly tender.
  4. Add aromatics: Stir in onion, bell pepper, and garlic. Season with smoked paprika, chili powder, cumin, salt, and pepper. Cook 5–7 minutes, until veggies soften and potatoes are fully cooked.
  5. Finish and serve: Adjust seasoning. For extra crisp, place skillet in the oven at 220°C/425°F for 5–8 minutes. Top with fried eggs, sausage, or avocado. Garnish with fresh herbs and serve hot.