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Vegetarian Sweet Potato Hash in a pan sitting on wooden board
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4.71 from 27 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 (change as needed): 2
Author: Cheryl

Ingredients

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

Instructions

  • PRECOOK THE 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 knife or leave on if preferred. Cut the sweet potato into cubes. See Notes for alternative cooking methods
  • SAUTE VEGETABLES: Heat 1 tablespoon of oil in a skillet to medium-high. Add onions, pepper, garlic. Saute for 4-5 minutes until soft and slightly browned. Spoon vegetable mixture into a bowl.
  • SAUTE SWEET POTATO: Add remaining 2 tablespoons of oil to skillet to medium high. Add pre-cooked sweet potato cubes in a single layer. Saute for a few minutes undisturbed until browned on one side. Stir and saute for a couple more minutes until browned on all sides.
  • FINISH THE HASH: Add smoked paprika and stir. Add vegetable mixture and parsley. Sprinkle with salt and pepper to taste. Stir gently. Serve immediately. To make ahead, see Notes
    .  

Notes

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.
To Make Ahead: Cool hash, then refrigerate until ready to use. To reheat, spread on a foil lined pan sprayed with oil and heat at 425F for about 7-10 minutes.
Calories: 275kcal | Carbohydrates: 20g | Protein: 2g | Fat: 21g | Saturated Fat: 2g | Sodium: 43mg | Potassium: 385mg | Fiber: 4g | Sugar: 6g | Vitamin A: 11042IU | Vitamin C: 49mg | Calcium: 34mg | Iron: 1mg