Go Back
+ servings
sweet potato hash in skillet
Print Recipe Pin
4.78 from 36 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


  • 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


  • 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.


  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. 
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