Veggie-Filled Sweet Potato Hash

Introduction

Looking for a hearty, nutritious breakfast that’s bursting with flavor? This Veggie-Filled Sweet Potato Hash is exactly what you need. I’ve perfected this recipe to create the perfect balance of sweet and savory, combining crispy sweet potatoes with colorful vegetables and aromatic seasonings. It’s not just delicious – it’s also a fantastic way to squeeze more vegetables into your morning routine, and it happens to be naturally gluten-free and vegan-friendly.

Ingredients

• 2 large sweet potatoes, peeled and diced into ½-inch cubes
• 1 red bell pepper, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach
• 1 cup mushrooms, sliced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• ½ teaspoon cumin
• Salt and pepper to taste
• Optional: 2 eggs for topping

Instructions

1. Heat olive oil in a large skillet over medium heat. Once hot, add the diced sweet potatoes and spread them in an even layer.
2. Let the sweet potatoes cook undisturbed for 5-7 minutes until they begin to brown on the bottom. This patience is key for achieving that perfect crispy exterior.
3. Add the onions and bell peppers to the skillet. Stir everything together and cook for another 5 minutes, stirring occasionally.
4. Mix in the mushrooms and garlic, along with the paprika and cumin. Continue cooking for 3-4 minutes.
5. When the sweet potatoes are tender and nicely browned, add the spinach and cook until just wilted, about 1-2 minutes.
6. Season with salt and pepper to taste. If desired, create wells in the hash and crack eggs into them, cooking until the eggs reach your preferred doneness.

Cook Time and Serving Size

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Recipe Notes

• For extra-crispy sweet potatoes, avoid stirring too frequently during the initial cooking phase.

• Don’t have some of the vegetables listed? This Veggie-Filled Sweet Potato Hash is incredibly adaptable. Feel free to use whatever vegetables you have on hand – zucchini, kale, or brussels sprouts all work great.

• To meal prep, you can dice the vegetables the night before and store them in airtight containers in the refrigerator.

• If the sweet potatoes aren’t cooking quickly enough, cover the skillet with a lid for a few minutes to steam them slightly.

• This hash keeps well in the refrigerator for up to 3 days. Reheat in a skillet to restore the crispy texture.

• For extra protein, try adding black beans, chickpeas, or your favorite breakfast meat.

Veggie-Filled Sweet Potato Hash

A hearty, nutritious breakfast bursting with flavor. Crispy sweet potatoes combined with colorful vegetables and aromatic seasonings create a perfect balance of sweet and savory. Naturally gluten-free and vegan-friendly.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 300 kcal

Ingredients

  

• 2 large sweet potatoes peeled and diced into ½-inch cubes
• 1 red bell pepper diced
• 1 medium onion chopped
• 2 cloves garlic minced
• 2 cups fresh spinach
• 1 cup mushrooms sliced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• ½ teaspoon cumin
• Salt and pepper to taste
• Optional: 2 eggs for topping

Instructions

 

• Heat olive oil in a large skillet over medium heat. Once hot, add the diced sweet potatoes and spread them in an even layer.
• Let the sweet potatoes cook undisturbed for 5-7 minutes until they begin to brown on the bottom.
• Add the onions and bell peppers to the skillet. Stir everything together and cook for another 5 minutes, stirring occasionally.
• Mix in the mushrooms and garlic, along with the paprika and cumin. Continue cooking for 3-4 minutes.
• When the sweet potatoes are tender and nicely browned, add the spinach and cook until just wilted, about 1-2 minutes.
• Season with salt and pepper to taste. If desired, create wells in the hash and crack eggs into them, cooking until the eggs reach your preferred doneness.