Name: Sweet Potato Breakfast Hash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 large sweet potatoes (diced); 1 tablespoon olive oil (plus more for sautéing); 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon salt (plus more to taste); 1 red onion (chopped); 1 poblano chile (chopped); 1 serrano chile (chopped); 2 cloves garlic (minced); 1 15-ounce can black beans (rinsed and drained); 1/4 cup fresh cilantro (chopped); 1/4 cup feta cheese or queso fresco (use vegan feta if necessary)

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This sweet potato hash recipe can turn breakfast into a hearty and flavorful meal! With golden sweet potatoes, flavorful peppers, and aromatic spices, it’s a wonderful and satisfying way to start your day. It’s vegetarian and gluten-free, but can be easily made vegan!

A close-up of sweet potato hash featuring roasted sweet potatoes, black beans, onions, fresh herbs, and crumbled feta cheese.

If you’re looking for the perfect dish to start your day, you’ve come to the right place! This sweet potato breakfast hash is one of my favorite morning staples, but it also works great as a quick side dish. It comes together fast with minimal prep and is easy to customize with whatever you have on hand. Happy eating!
~Kristen

A close-up of a vibrant sweet potato hash featuring roasted sweet potato cubes, black beans, chopped herbs, and crumbled white cheese.

Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

Sweet Potatoes: Act as the base of the dish, providing substance, texture, and natural sweetness. I love these because they’re rich in vitamins, minerals, potassium, and vitamin C, and are relatively high in healthy carbohydrates that provide lasting energy.
Extra Virgin Olive Oil: Used to saute the sweet potatoes and vegetables, helping them develop a golden, crispy exterior. An excellent alternative would be avocado oil.
Smoked Paprika: Provides depth and a smoky flavor.
Garlic Powder: Gives a mellow, savory touch to the dish. If you do not have garlic powder, use one additional minced garlic clove instead.
Ground Cumin: Adds a slightly nutty warmth with mild citrus notes.
Chili Powder: Imparts a slight kick, making the dish taste more complex.
Salt: Enhances the natural flavors of the other ingredients.
Red Onion: Gives the dish a pop of color and a slightly sweet yet sharp bite. If you do not have red onion, white or yellow works!
Poblano Chile: Helps deepen the flavor of the sweet potato hash without overpowering it.
Serrano Chile: Adds lively heat that balances the sweetness of the potatoes.
Garlic: Boosts the savoriness of the dish and makes it more aromatic.
Black Beans: Imparst plant-based protein and fiber that makes the sweet potato breakfast hash more filling. If you do not have black beans, really any bean will do!
Chopped Fresh Cilantro: Adds color and herby, citrusy brightness. Not a cilantro fan? Use parsley instead.
Feta Cheese or Queso Fresco: Adds richness to balance the heat from the chiles. Use rennet-free feta if vegetarian. Swap for vegan feta if necessary.

A cast iron skillet filled with sweet potato hash, black beans, herbs, and crumbled cheese. Bowls of salsa and sour cream sit beside the skillet on a wooden surface.

How to Make Sweet Potato Breakfast Hash

01

PREP

Preheat oven to 425°F. Toss sweet potatoes with olive oil, cumin, chili powder, paprika, and salt. Spread in a single layer on a baking sheet. Roast for 30 minutes, flipping halfway, until browned and tender.

Cubed sweet potatoes coated in seasoning are spread out on a textured metal baking sheet, ready for roasting into a flavorful sweet potato hash.

02

SAUTE

Heat 1–2 teaspoons of olive oil in a large skillet over medium heat. Add the onion and chiles and cook for 5–7 minutes until softened and starting to char. Add the minced garlic and sauté for another 1 minute, or until fragrant.

Chopped red onions and green bell peppers are being sautéed in a black skillet as the flavorful base for a sweet potato hash.

03

STIR

Stir in the black beans and cook for 3–5 minutes until warmed through and slightly crisped.

Black beans, chopped onions, and green peppers are being cooked together in a black skillet for a delicious sweet potato hash.

04

COMBINE

Add the roasted sweet potatoes to the skillet. Toss everything together and cook for 1–2 more minutes. Salt to taste.

A cast iron skillet filled with sweet potato hash—diced, roasted sweet potatoes and blackened onions—rests on a wooden surface.

05

GARNISH

Remove from the heat, stir in the chopped cilantro, and sprinkle with the cheese. Serve warm and enjoy!

A close-up of a skillet filled with sweet potato hash, featuring roasted sweet potatoes, black beans, chopped herbs, and crumbled feta cheese.

Serving Ideas

Some great toppings for this hash include sliced hot sauce, avocado, salsa, sour cream, fried eggs, kosher salt, fresh parsley, pickled onions, guacamole, or avocado lime crema.
Serve with air-fried tofu for some protein power.
Pair with sautéed greens or vegan breakfast sausage.
Enjoyed with breakfast staples like orange juice, herbal tea, or coffee.
Roll it up in a warmed tortilla with scrambled eggs and some salsa for a wonderful breakfast burrito.

A skillet filled with sweet potato hash—roasted sweet potatoes, black beans, onions, herbs, and crumbled white cheese—for a hearty and flavorful dish.

Expert Tips

Any green chile works great for this hash in place of the serrano and poblano (that’s just my personal fave combo!). If you are sensitive to spice, replace the chiles with one green bell pepper.
Make sure to dice your large sweet potatoes roughly the same size to ensure they get cooked evenly.
A squeeze of lime juice right before serving can help brighten it up if needed.
If desired, you can add more veggies to the sweet potato hash, such as chickpeas, kale, red bell peppers, mushrooms, Brussels sprouts, and baby spinach.

A skillet filled with sweet potato hash—roasted sweet potatoes, black beans, chopped vegetables, fresh herbs, and crumbled feta cheese.

More Delicious Sweet Potato Recipes

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Sweet Potato Breakfast Hash

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This sweet potato breakfast hash recipe kicks off your morning with smoky, savory flavors and hearty, wholesome ingredients.

Author: Kristen Wood

Servings: servings

Prep Time: 10

Cook Time: 30

Total Time: 40

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Course: Breakfast, Brunch

Cuisine: American, British

Diet: Gluten Free, Vegan, Vegetarian

Ingredients

2 large sweet potatoes diced
1 tablespoon olive oil plus more for sautéing
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt plus more to taste
1 red onion chopped
1 poblano chile chopped
1 serrano chile chopped
2 cloves garlic minced
1 15-ounce can black beans rinsed and drained
1/4 cup fresh cilantro chopped
1/4 cup feta cheese or queso fresco use vegan feta if necessary

Instructions

Preheat the oven to 425°F.
In a large bowl, toss the diced sweet potatoes with 1 tablespoon olive oil, paprika, cumin, chili powder, and 1/2 teaspoon salt. Spread them in a single layer on abaking sheet.
Roast for 30 minutes, flipping halfway through, until browned and fork-tender.
While the sweet potatoes roast, heat 1–2 teaspoons of olive oil in a large skillet over medium heat.
Add the onion and chiles. Cook, stirring occasionally, for 5–7 minutes, until softened and starting to char.
Add the minced garlic and sauté for another 1 minute, or until fragrant.
Stir in the black beans and cook for 3–5 minutes longer, until warmed through and slightly crisped.
Add the roasted sweet potatoes to the skillet. Toss everything together and cook for 1–2 more minutes.
Salt to taste.
Remove from the heat, stir in the chopped cilantro and sprinkle with the cheese.
Serve warm and enjoy!

Notes

Some great toppings for this breakfast hash include sliced avocado, hot sauce, salsa, sour cream, fried eggs, kosher salt, fresh parsley, and pickled onions or jalapenos.

Any type of green chile works great for this hash in place of the serrano and poblano (that’s just my personal fave combo!). If you are sensitive to spice, replace the chiles with one green bell pepper instead.

Storage and Reheating

Got leftovers? Store them in an airtight container, then keep them in the refrigerator. They’ll be good to eat for up to 3 days. You can also store the leftovers in the freezer for up to 3 months, making them ideal for meal prep.

You can reheat this dish on the stovetop or in the microwave. I recommend reheating in the skillet, however, for the best texture.

Nutrition

Have you tried this recipe?Please Rate + Comment Below!

Smoky Sweet Potato Breakfast Hash