Sweet Potato Hash


Sweet Potato Hash

One of my favorite vegetables are sweet potatoes.

When breakfast of eggs and veggies can become somewhat routine, adding a delicious side dish will not only make you feel like you’re at your favorite breakfast spot but add some color, volume, and nutrients to the plate to start your day out fueled and satisfied. 

Sweet potatoes are a great source of vitamin A (eyes, beta carotene=cancer fighting), vitamin C (immune fighting and healthy skin), vitamin D (bone health, mood, energy), B vitamins (reduce disease risk), magnesium (anti stress), and more. They are also a great source of fiber -something most of us are lacking. Bottom line, they’re yummy and good for you. 

This recipe is super simple and flavorful.

Course Breakfast, Side Dish
Cuisine American, Comfort Food, Dairy Free, Gluten Free
Keyword gluten free recipes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1-2 large sweet potatoes cubed
  • 2 tbsp Olive oil
  • ½ red onion chopped
  • ¼ cup green onion
  • 1 red bell pepper chopped
  • 2 clove garlic minced
  • 1 tbsp Parsley
  • 1 tsp Salt to taste
  • 1 tsp pepper to taste


  1. Boil the sweet potatoes in a saucepan until you can stick a fork in them. Drain and dry them.
  2. Heat 2 tbsp olive oil in a skillet and add onions, garlic, and peppers. Sauté until soft. When they’re done, move them into a bowl to the side.
  3. Add 2 more tbsp of olive oil into the skillet and add in the sweet potatoes until they start to become crisp.
  4. Stir in the vegetables.
  5. Top with salt, pepper, and parsley to taste.

Recipe Notes

I usually throw an over-medium egg or two on top of the hash but this could be used as a side at any meal.