Crispy Sweet Potato Hash Recipe Easy Homemade Breakfast Delight
A quick and easy breakfast hash featuring crispy sweet potatoes, bell peppers, and onions with a perfect balance of sweet and savory flavors. This recipe is perfect for a hearty weekend brunch or a satisfying weekday breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes (about 450g), peeled and diced into ½-inch cubes
- 2 tablespoons olive oil
- 1 medium red bell pepper, diced
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley or cilantro, chopped
- Optional add-ins: cooked breakfast sausage or bacon pieces, chopped jalapeño, handful of baby spinach
Instructions
- Peel and dice sweet potatoes into ½-inch cubes. Rinse under cold water to remove excess starch and pat dry thoroughly.
- Heat a large nonstick skillet or cast iron pan over medium heat and add 2 tablespoons olive oil. Warm for about 2 minutes until shimmering but not smoking.
- Add diced sweet potatoes in a single layer. Cook undisturbed for 5 minutes to form a golden crust, then gently flip and cook another 5 minutes until crispy and tender.
- Add diced red bell pepper and chopped onion. Stir and cook for 4-5 minutes until onions soften and peppers become tender.
- Stir in minced garlic, smoked paprika, ground cumin, salt, and pepper. Cook for 2-3 minutes, stirring frequently to prevent burning.
- Taste and adjust seasoning. If using, stir in spinach or cooked sausage and cook until spinach wilts or meat heats through, about 2 minutes.
- Remove from heat and garnish with chopped parsley or cilantro. Serve immediately while warm and crispy.
Notes
Dry the sweet potatoes thoroughly after rinsing to ensure crispiness. Avoid overcrowding the pan; cook in batches if necessary. Use medium heat to brown potatoes slowly without burning. Stir garlic and spices in after veggies start cooking to prevent bitterness. Leftovers can be reheated in a skillet to regain crispness; avoid microwaving.
Nutrition
- Serving Size: About 1½ cups (250g)
- Calories: 220
- Sugar: 7
- Sodium: 300
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 35
- Fiber: 5
- Protein: 3
Keywords: sweet potato hash, crispy sweet potatoes, breakfast hash, easy breakfast, homemade breakfast, vegan breakfast, gluten-free breakfast