Sweet Potato Breakfast Hash (something mommy never made for us growing up) is one of those simple, satisfying meals I turn to when I want something hearty, nutritious, and flexible enough for breakfast or brunch. This Quick and Easy Sweet Potato Breakfast Hash is naturally vegan and vegetarian. Still, it also welcomes add-ins like crispy bacon, cooked sausage, or even salted cod if you want to push it firmly into Caribbean territory. With Japanese sweet potatoes often on sale here in Ontario around this time of year, this dish fits perfectly into the In Season Series I’ve been sharing over the past year.
Japanese sweet potatoes, also known as satsuma-imo, are a nutrient-dense, fiber-rich ingredient that makes this Sweet Potato Breakfast Hash especially satisfying. They’re known for supporting digestive health, helping with weight management, and contributing to healthy skin thanks to their natural levels of vitamins A, C, and E. Their potassium content plays a role in supporting healthy blood pressure, while naturally occurring antioxidants help with inflammation and overall cell health. Beyond the nutrition, they cook up creamy on the inside with a gently sweet, earthy flavor that works beautifully in a breakfast hash.
What I love most about this Sweet Potato Breakfast Hash is how forgiving it is. You can keep it meat-free, add eggs right in the pan, or bulk it up with smoked meats for a weekend-style breakfast. It’s fast, filling, and ideal for those lazy mornings when you want real food without a lot of fuss.
Ingredient Guide
• Japanese Sweet Potatoes Rich in fiber and antioxidants, they form the hearty base of the Sweet Potato Breakfast Hash and help keep you full longer.
• Olive Oil Adds richness and helps develop flavor while preventing the potatoes from sticking.
• Fresh Thyme Brings an earthy, herbal note that balances the natural sweetness of the potatoes.
• Smoked Paprika Adds gentle smokiness and depth without overpowering the dish.
• Black Pepper Provides warmth and subtle heat to round out the flavors.
• Hot Pepper Flakes Introduces optional heat for those who enjoy a little kick at breakfast.
• Onion Adds sweetness and aroma as it softens in the pan.
• Bell Pepper Contributes color, freshness, and mild sweetness.
• Garlic Builds a savory backbone that ties everything together.
• Scallions Finish the dish with a fresh, mild onion bite.
• Salt Enhances and balances all the flavors in the hash.
Shopping Made Easy
• Japanese sweet potatoes are often labeled as satsuma-imo and can be found in Asian grocery stores or well-stocked supermarkets.
• If Japanese sweet potatoes are unavailable, orange-fleshed sweet potatoes will still work well.
• Smoked paprika is usually found in the spice aisle and may be labeled as pimentón.
• Fresh thyme can be replaced with dried thyme if needed.
Cooking Notes from the Kitchen
• Leaving the skin on the sweet potatoes adds extra fiber and nutrients, but peeling is fine if you prefer a smoother texture.
• Cooking the potatoes covered at first helps them steam and soften before browning.
• This Sweet Potato Breakfast Hash is ideal for customizing with proteins like salted cod, bacon, sausage, or eggs.
• For a more Caribbean herbal note, Caribbean green seasoning can be added during cooking.
Quick and Easy Sweet Potato Breakfast Hash
Ingredients
- 2 tablespoons olive oil
- 2 large Japanese sweet potatoes washed and cut into 1-inch cubes
- 4 sprigs thyme or 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon hot pepper flakes
- 1 medium onion cut chunky
- 1 medium bell pepper cut chunky
- 3 cloves garlic smashed
- 3 scallions roughly chopped
Instructions
- You may peel the skin off the sweet potatoes or keep it with the skin on offering concentrated amounts of fiber, antioxidants, and minerals compared to the flesh alone. Cut into 1 inch pieces. Rinse and keep covered in water if peeling in advance.
- Heat the olive oil in a wide skillet over low heat. Add the wet sweet potato cubes along with the thyme, black pepper, salt, smoked paprika, and hot pepper flakes. I prefer using sweet and smoky Spanish Pimenton
- Cover the pan with a lid and cook for 7 minutes to allow the potatoes to steam and soften.
- Create a space in the center of the pan and add the onion, bell pepper, garlic, and scallions. You may add any vegetable of choice here if you wish.
- Stir everything together, leave the pan uncovered, and cook for another 5 to 7 minutes, or until the sweet potatoes are fully cooked and the vegetables reach your desired texture.
- Taste and adjust the salt if needed. Serve hot and enjoy.
- Optional: About 5 minutes after adding the vegetables, you can create small wells in the hash, crack in eggs, cover, and cook for 4 minutes to make a complete breakfast. Top the eggs with more smoked paprika, black pepper and salt.
Video
Notes
Frequently Asked Questions
Can I make Sweet Potato Breakfast Hash ahead of time?Yes, you can cook the hash ahead and reheat it in a skillet or microwave. It’s best to add eggs fresh if using them. What can I add to make this more Caribbean-style?
Salted cod, smoked meats, or a teaspoon of Caribbean green seasoning (when you add the garlic) will give this Sweet Potato Breakfast Hash a Caribbean twist. Can I use regular sweet potatoes instead of Japanese sweet potatoes?
Yes, regular orange-fleshed sweet potatoes work well, though the flavor will be slightly sweeter. Sweet Potatoes can also be called Yams in North America. Is Sweet Potato Breakfast Hash vegan?
The base recipe is completely vegan. Just avoid adding eggs or meat-based toppings.
