Vegetarian Sweet Potato Hash

This quick and easy vegetarian sweet potato hash recipe made with onions, garlic, peppers and smoked paprika is a delicious side dish, main dish, breakfast item or filling.

It only takes about 20 minutes to make with a great shortcut. And it’s beautiful on the plate with deep orange, red and green colors. Love that.

5 reasons to love this sweet potato hash recipe

1. super versatile – check your vegetable drawer for different veggies and add what you like, not to mention it can be used several ways.
2. healthy, vegan, dairy-free and gluten-free
3. a nice change from candied, mashed or roasted sweet potatoes.
4. tastes great
5. quick and easy with a shortcut (we microwave the sweet potatoes first to cut cooking time way down). 

Different ways to serve sweet potato hash

• Side dish: the sweet potato hash makes a great side for any protein. Serve it with maple balsamic rainbow trout, marinated pork chops, steak or sous vide chicken thighs.
• Healthy breakfast item: make a sweet potato breakfast hash as an accompaniment to eggs. I love it for a weekend brunch with a breakfast egg bake or sous vide poached eggs (with easy hollandaise). 
• Wrap filling: I made a version of this sweet potato hash recipe with black beans for my daughter (the other kook) after she gave birth. I wrapped the healthy sweet potato hash in soft tortillas to make burritos and froze them. Jenna as very grateful to have something nutritious and satisfying she could throw in the microwave for a minute or two during the first few months of chaos. 
• Main dish: Add an extra protein to the potato hash to make a more substantial meal. 

Tailor To Your Taste

Here are several variations and substitutes you can experiment with. 

Vegetarian add-ins

• rinsed, canned black beans
• tofu scramble 
• firm tofu cubes
• other vegetables like mushrooms, celery, fresh baby spinach, kale, corn.
• an egg yolk or fried egg served on top of the hash as a great breakfast skillets recipe
• substitute the sweet potatoes with white potatoes if you prefer (or do a mix of both)

Non-vegetarian add-ins

• cooked crispy bacon, chicken apple sausage or breakfast sausage (pictured). Cook first, set aside, then add them to the hash at the end

Variations on flavors

• Instead of smoked paprika, play around with the seasonings
  • Add cumin or coriander and perhaps some heat with chili flakes, chili powder or hot sauce.
  • Try Mexican flavors with taco seasoning
  • Or Italian flavors with Italian seasoning or basil, oregano, rosemary, thyme, and marjoram.
• Instead of parsley, try other fresh herbs like cilantro or oregano

How to make vegetarian sweet potato hash in 20 minutes

FAQ

Shortcut

• This recipe was inspired by the Neelys on Food Network. As always, I looked for the quickest way to get from point A to point B without compromising taste. So in this case, I precooked the sweet potatoes in the microwave for 4-5 minutes which shortened the skillet time considerably.
• Another shortcut is to skip peeling the sweet potato skins. But keep in mind it only takes a minute to peel off with your fingers once the potato is partially cooked. The skins contain excellent fiber and nutrients.

Make Ahead

• Cool hash, then refrigerate the has in an airtight container until ready to use. To reheat, spread on a foil lined pan sprayed with oil and heat at 425F/218C for about 7-10 minutes.
• You can also reheat the dish on the stove top or in the microwave for a minute or two.

Other sweet potato recipes

If you are a fan of sweet potatoes, here are a few of our recipes you might want to check out.

• Hasselback sweet potatoes (15 minutes)
• Squash, Sweet Potato & Mandarin Soup 
• Vegetable strudel recipe
• BBQ sweet potatoes and apples
• Maple lime roasted sweet potatoes
• Roasted sweet potatoes, peppers, eggplant and apples
• Curried sweet potato and vegetable soup

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4.76 from 33 votes

Vegetarian Sweet Potato Hash

This quick Vegetarian Sweet Potato Hash recipe with onions, garlic, peppers and smoked paprika is a delicious side, main, breakfast item or filling.

Prep Time8 mins

Cook Time12 mins

Total Time20 mins

Course: main, Side Dish

Cuisine: American

Servings: 2

US CustomaryMetric

1x2x3x

Author: Cheryl

Cook ModePrevent your screen from going dark

Equipment

• large cast iron skillet or nonstick skillet

US Customary – Metric

Ingredients

• 1 large sweet potato
• 3 tablespoons olive oil
• 1/2 cup chopped white onions (or red onion) (1/2 onion)
• 1/2 cup red bell peppers, chopped
• 1 clove fresh garlic, minced (or 1/8 teaspoon garlic powder)
• 1 teaspoon smoked paprika (or less), Note
• 1 green onion, chopped
• salt and black pepper to taste
• 2 tablespoon chopped fresh parsley or chives

US Customary – Metric

Instructions

• PRECOOK SWEET POTATO:  (quick version). Pierce the potato in a few places. Microwave for about 4 to 4 1/2 minutes until fairly tender but not too soft (it should still have enough firmness for easy cutting). Peel off skin with a small knife (or your fingers) or leave it on if preferred. Cut the sweet potato into cubes, about 1 inch/2.5 cm. Note 1 for alternative pre-cooking methods
• SAUTÉ VEGETABLES: Heat 1 tablespoon of oil in a large skillet to medium-high heat. Add onions, peppers, garlic. Sauté for 4-5 minutes until soft and slightly browned. Spoon vegetable mixture into a bowl.
• SAUTÉ SWEET POTATO: Add remaining 2 tablespoons of oil to skillet on medium high heat. Add pre-cooked sweet potato cubes in a single layer. Sauté for a few minutes undisturbed until browned on one side. Stir and sauté for a couple more minutes until browned on all sides.
• FINISH THE HASH: Add smoked paprika and stir. Add vegetable mixture, green onions and parsley. Sprinkle with salt and pepper to taste. Stir gently. Serve immediately.

Notes

1. Other options to pre-cook sweet potatoes:
   • Boil: Peel and cut the potato into cubes. Boil in salted water for about 5 minutes until tender. Drain and dry well on paper towels.
   • Roast: Peel and cut the potato into cubes. Lay on foil-lined pan sprayed with oil. Roast at 400F for about 20 minutes until tender.
2. Variations:
   • Vegetarian add-ins 
     • rinsed, canned black beans
     • tofu scramble 
     • firm tofu cubes
     • other vegetables like mushrooms, celery, fresh baby spinach, kale, corn.
     • an egg yolk or fried egg served on top of the hash as a great breakfast skillets recipe
     • substitute the sweet potatoes with white potatoes if you prefer (or do a mix of both)
   • Flavor options
     • Instead of smoked paprika, play around with the seasonings
       • Add cumin or coriander and perhaps some heat with chili flakes, red pepper flakes, chili powder or hot sauce.
       • Try Mexican flavors with taco seasoning
       • Or Italian flavors with Italian seasoning or basil, oregano, rosemary, thyme, and marjoram.
     • Instead of parsley, try other fresh herbs like cilantro or oregano
   • Non-vegetarian add-ins
     • cooked crispy bacon, chicken apple sausage or breakfast sausage (pictured). Cook first, set aside, then add them to the hash at the end
3. To Make Ahead: 
   • Cool hash, then refrigerate the hash in an airtight container until ready to use. To reheat, spread on a foil lined pan sprayed with oil and heat at 425F/218C for about 7-10 minutes.
   • You can also reheat the dish on the stove top or in the microwave for a minute or two.’

 

Nutrition values are estimates. 

Nutrition

Nutrition Facts

Vegetarian Sweet Potato Hash

Amount Per Serving

Calories 275 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 2g13%

Sodium 43mg2%

Potassium 385mg11%

Carbohydrates 20g7%

Fiber 4g17%

Sugar 6g7%

Protein 2g4%

Vitamin A 11042IU221%

Vitamin C 49mg59%

Calcium 34mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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