Sweet Potato Hash – Simple Vegan Blog

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Sweet potato hash, a delicious, healthy, and super easy-to-make side dish that only requires 8 nutritious and affordable ingredients and just 25 minutes!

Photo of a plate of sweet potato hash

This sweet potato hash is one of my favorite side dishes! I like it so much I sometimes eat it as breakfast, because it’s so nutritious and healthy, and I’ve even had it as a main dish for lunch or dinner. It’s delicious!

I didn’t really eat sweet potatoes growing up, but I’m a huge fan now, so I decided to make a recipe I’d never tried before. And it turned out SO good and tasty I’m sure I won’t stop making it.

As I like to keep things simple, I only used 8 ingredients for this recipe, although you can customize it with your favorite ingredients. It works wonderfully with veggies like celery, carrots, or leeks, with herbs like oregano, thyme, and rosemary, or spices like paprika, cumin, or turmeric.

Sweet potato hash, a super comforting and healthy dish perfect to enjoy for breakfast, as a side dish, or even as a main dish. It’s a super simple recipe and it’s ready in just 25 minutes!

How to make sweet potato hash – Step by step

Step-by-step photos of how to make sweet potato hash
  • Heat the oil in a skillet (photo 1), add the sweet potato cubes (photo 2), cover with a lid (photo 3), and cook over medium heat for about 10 minutes (photo 4), stirring occasionally.
  • Add all the remaining ingredients (photo 5), stir, uncover and cook over medium-high heat for about 10 to 15 minutes or until tender and golden brown (photo 6).
  • Serve immediately.

Pro tips

  • You can peel the sweet potatoes if you want to, but I think the recipe works best with unpeeled sweet potatoes.
  • Feel free to use any type of sweet potatoes. You could also use regular potatoes.
  • Although you can use any kind of oil, I always use extra virgin oils when possible because they’re healthier.
  • If you don’t eat oil, feel free to replace it with water or vegetable stock instead.
  • I suggest you make this recipe with fresh garlic and onion; however, garlic powder and onion powder are also good alternatives.
Side shot of a plate of sweet potato hash

What is sweet potato hash?

Sweet potato hash is a breakfast or side dish usually served with eggs. However, this vegan version is healthier than the original one and it’s also delicious! It’s made with nutritious ingredients like sweet potatoes, garlic, onion, and red and green bell pepper. It is truly out of this world!

How long will this sweet potato hash keep?

If you have any leftovers, it’s important to keep them in an airtight container in the fridge for 3-5 days.

Can you freeze sweet potato hash?

Yes, you can freeze it. To do it, wait until it’s cool, put it in a freezer-friendly container, and transfer it to the freezer. It will keep for up to 3 months.

To defrost, transfer it to the fridge 1 or 2 days before you eat it. You can reheat it in the microwave until it’s warm enough.

How to serve this sweet potato hash

I usually serve it with meat substitutes to add some vegan protein. I love to incorporate some chopped tempeh, seitan, tempeh bacon, or even vegan bacon. These ingredients will give your sweet potato hash an even more delicious flavor!

Looking for more side dish recipes?

Close-up shot of a plate of sweet potato hash

Did you make this sweet potato hash recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOKINSTAGRAM, and PINTEREST. I’d love to see what you cook!

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Square photo of a plate of sweet potato hash

Sweet Potato Hash



  • Author:

    Iosune


  • Prep:

    5 mins


  • Cook:

    20 mins


  • Total:

    25 mins

  • 24 1x

  • Breakfast, Side Dish

  • American

  • Vegan


Servings 24 1x


Scale


Tap or hover over number to scale servings

Sweet potato hash, a delicious, healthy, and super easy-to-make side dish that only requires 8 nutritious and affordable ingredients and just 25 minutes!

Ingredients

  • 12 tbsp extra virgin olive oil
  • 1 pound sweet potatoes (450 g), cubed
  • 2 cloves of garlic, chopped
  • 1/2 red onion, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Instructions

  1. Heat the oil in a skillet, add the sweet potato cubes, cover with a lid, and cook over medium heat for about 10 minutes, stirring occasionally. You don’t need to peel the sweet potatoes if you don’t want to.
  2. Add all the remaining ingredients, stir, uncover, and cook over medium-high heat for about 10 to 15 minutes or until tender and golden brown.
  3. Serve immediately (I added some chopped fresh parsley on top) with some chopped tempeh, seitan, tempeh bacon, or even vegan bacon.
  4. Keep the leftovers in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months.

Notes

  • You can peel the sweet potatoes if you want to, but I think the recipe works best with unpeeled sweet potatoes.
  • Feel free to use any type of sweet potatoes. You could also use regular potatoes.
  • Although you can use any kind of oil, I always use extra virgin oils when possible because they’re healthier.
  • If you don’t eat oil, feel free to replace it with water or vegetable stock instead.
  • I suggest you make this recipe with fresh garlic and onion; however, garlic powder and onion powder are also good alternatives.
  • Nutritional info has been calculated by using 1 tbsp of oil.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 142
  • Sugar: 1.5 g
  • Sodium: 297 mg
  • Fat: 3.5 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 26.9 g
  • Fiber: 3.1 g
  • Protein: 1.7 g

Curved “made this” textMADETHISRecipe?

Update Notes: This post was originally published in February of 2019, but was republished with new photos, step by step instructions, and tips in November of 2020.



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