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This one-skillet vegan Sweet Potato Breakfast Hash is a delicious and nourishing way to start your day! Packed with vibrant colors, bold flavors, and plenty of protein, this flavorful morning masterpiece will delight your taste buds and fuel your morning.
This recipe was originally shared by Jessica Hylton of the Jessica In The Kitchen blog on May 12, 2019. It was updated with additional recipe information on May 8, 2024.
There’s nothing like a hearty and wholesome breakfast to energize a new day, and this Caribbean-inspired sweet potato hash recipe brings the sunshine! Packed with nutrient-rich crispy sweet potatoes, colorful bell peppers, protein-packed black beans, and spicy jalapeños, every bite bursts with savory goodness. Everything cooks in one skillet for easy prep and clean-up, and comes together quickly in less than 30 minutes!
Enjoy sweet potato hash as an all-in-one main dish for breakfast, brunch, or brinner. Or, pair it with your favorite breakfast food sides for a heartier spread. The beautiful presentation is worthy of hosting guests for a special occasion or holiday or simply indulging in an elegant weekend or weekday treat.
For more savory vegan breakfast recipes, try my tofu scramble, vegan quiche, or wild mushroom avocado toast.
Ingredients
Sweet Potatoes: Diced sweet potatoes are the star of this breakfast dish, providing a hearty base. For a traditional hash, use classic sweet potatoes. To make Japanese sweet potato hash, grab white-fleshed Japanese sweet potatoes.
Black Beans: Canned black beans make prep easy and add protein and fiber to the hash. You can also cook dry beans ahead of time. If preferred, swap the black beans for kidney beans, pinto beans, or chickpeas.
Coconut Oil: Adds a nutty, rich flavor when sautéing the vegetables. Alternatively, you can use olive oil or avocado oil for a more neutral taste.
Bell Peppers: Colorful green and red bell peppers add a vibrant crunch and sweetness to the hash. For more variety, feel free to mix in yellow bell peppers as well.
Jalapeño: Gives the vegan sweet potato hash a spicy kick. Remove the seeds from the pepper for a milder flavor or keep them intact for more spice.
Red Onion: Diced red onion adds a subtle sweetness and depth of flavor. For a milder taste, you can substitute yellow or white onion.
Garlic: Mince fresh garlic cloves for the most robust flavor to enhance the savory taste of the dish. In a pinch, you can also use pre-minced store-bought garlic.
Paprika: Provides a warm, smoky flavor and complexity to the dish. Use sweet or smoked paprika depending on your taste preference. Alternatively, swap for cayenne pepper for extra heat.
Sea Salt: Opt for fine sea salt or Kosher salt and adjust to taste. Optional: top the finished breakfast sweet potato hash with a pinch of Maldon salt or flaky sea salt for added flavor and presentation.
Black Pepper: Grinding black peppercorns in a pepper grinder yields the boldest, aromatic flavor. You can also use pre-ground black pepper.
Avocado: This garnish adds a creamy and buttery finish to the dish. Look for a ripe avocado with a dark green color for the best texture.
How to Make Sweet Potato Hash
- Sauté Vegetables. Heat 1 tablespoon of oil in a skillet or frying pan over medium-high heat. Add in the bell peppers, jalapeño, garlic, and red onion. Sauté and cook for about 8 minutes until the red onions are translucent. Then scoop out the veggie mixture and place it in a small bowl.
- Sauté Sweet Potatoes. Heat the second tablespoon of oil in the pan. Add the sweet potatoes and stir to coat in the oil. Reduce the heat to medium and allow the sweet potatoes to crisp up and cook for about 10-12 minutes. Stir occasionally, being careful not to burn the potatoes.
- Combine Ingredients. After the sweet potatoes are cooked, add the cooked veggie mixture, drained black beans, paprika, sea salt, and black pepper. Stir well to combine. Cook the mixture for 2-3 minutes or until the black beans are heated through. Adjust the seasonings to taste then remove the skillet from the heat.
- Garnish. Top the hash with slices of avocado and enjoy!
Recipe Pro-Tips
- Uniformly cut veggies. Aim to dice the sweet potatoes, bell peppers, jalapeño, and onion into evenly sized pieces. This ensures everything cooks at the same rate to make an evenly cooked hash.
- Mind the heat. To prevent burning, monitor the heat throughout the cooking process. If the veggies are cooking too quickly, reduce the heat slightly.
- Crispy sweet potatoes. If you want extra crispy sweet potatoes, spread them out in an even layer in the pan and avoid overcrowding. Cook them, stirring occasionally, until they develop a golden-brown crust.
- Add extra garnishes. Feel free to customize the garnishes for this sweet potato hash breakfast with additional toppings like chopped fresh cilantro, diced tomatoes, a squeeze of lime juice, shredded vegan cheese, or a dollop of vegan sour cream.
- Serve immediately. This recipe for sweet potato hash has the best texture and flavor when served hot from the pan.
Serving Suggestions
Enjoy this hash as a standalone dish for a satisfying breakfast or brunch, served in generous portions. Or, use it as a filling for breakfast tacos or burritos spooned into tortillas. For a full-spread meal, pair it with some of our favorite recipes below.
Storage Directions
- Refrigeration: Allow leftover hash to cool completely before transferring to an airtight container and refrigerating it for 3-4 days.
- Freezing: Transfer cooled leftovers to a freezer-safe container and freeze them for 2-3 months.
- Reheating: Warm leftovers in a skillet over medium heat or the microwave until heated through. Thaw frozen hash in the refrigerator overnight before reheating.
Frequently Asked Questions
A breakfast hash is a dish with diced or chopped ingredients cooked together in a skillet or frying pan. This recipe for sweet potato hash is a vegan breakfast skillet made with sweet potatoes, sautéed vegetables, and black beans topped with avocado.
Yes, you can use whatever type of potato or sweet potato you prefer. Make this recipe a Japanese sweet potato breakfast to keep it a slightly sweet flavor, or use red potatoes, russet potatoes, Yukon gold potatoes, or your favorite variety.
Yes, this recipe is naturally gluten-free. But be sure to check the labels of the canned beans or any other packaged ingredients you use to ensure they are safe for those with dietary restrictions.
More Vegan Breakfast Ideas
- Vegan Sweet Potato Pancakes
- Vegan Crepes with Tahini Maple Cream
- Vegan Buttermilk Waffles
- Very Berry Chia Pudding
- Apple Cinnamon Oatmeal Mix
Sweet Potato Breakfast Hash
- 2 tablespoons coconut oil , or olive oil, divided
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- 1 jalapeño, sliced and diced
- ½ red onion, diced
- 4 cloves minced garlic
- ½ lb classic sweet potatoes or Japanese sweet potatoes, rinsed thoroughly and diced into 1-inch cubes
- 3/4 cup cooked black beans, if canned, drain and rinse well
- 2 teaspoons paprika
- 3/4 teaspoon sea salt, plus more to taste
- 1/4 teaspoon freshly cracked black pepper
- sliced avocado, to garnish
- Heat 1 tablespoon of oil in a pan over medium-high heat. Add in the green bell pepper, red bell pepper, jalapeño, and red onion. Sauté and cook down for about 8 minutes until the red onions are translucent.
- Scoop out the mixture and place it aside in a small bowl. Heat the second tablespoon of oil in the pan.
- Add the sweet potatoes to the pan and stir to combine. Reduce heat to medium and let the sweet potato crisp and cook through, for about 10-12 minutes. Stir occasionally, being careful not to burn the sweet potatoes.
- After the sweet potatoes are cooked through, add the cooked bell pepper mixture, black beans, paprika, sea salt, and black pepper. Stir well to combine. Cook the mixture for 2-3 minutes or until the black beans are heated through. Adjust the seasonings to taste then remove from heat. Serve with slices of avocado and enjoy!
- Refrigeration: Allow leftover hash to cool completely before transferring it to an airtight container and refrigerating it for 3-4 days.
- Freezing: Transfer cooled leftovers to a freezer-safe container and freeze them for 2-3 months.
- Reheating: Warm leftovers in a skillet over medium heat or the microwave until heated through. Thaw frozen hash in the refrigerator overnight before reheating.
- Uniformly cut veggies. Aim to dice the sweet potatoes, bell peppers, jalapeño, and onion into evenly sized pieces. This ensures everything cooks at the same rate to make an evenly cooked hash.
- Mind the heat. To prevent burning, monitor the heat throughout the cooking process. If the veggies are cooking too quickly, reduce the heat slightly.
- Crispy sweet potatoes. If you want extra crispy sweet potatoes, spread them out in an even layer in the pan and avoid overcrowding. Cook them, stirring occasionally, until they develop a golden-brown crust.
- Add extra garnishes. Feel free to customize the garnishes for this sweet potato hash breakfast with additional toppings like chopped fresh cilantro, diced tomatoes, a squeeze of lime juice, shredded vegan cheese, or a dollop of vegan sour cream.
- Serve immediately. This recipe for sweet potato hash has the best texture and flavor when served hot from the pan.
This was really tasty and a nice addition to my breakfast.
I’m going to try the sweet potato breakfast hash. Looks delish!
I hope you enjoy!
This is Amazing! As a Guy that is meal prepping trying to gain weight this is so insightful, Thank you so much. You wouldn’t happen to have the nutritional information for your recipes as far as calorie and carb intake?
Thank you so much!! I don’t know the nutritional info. You may have success inputting the ingredients into a calorie calculator online. Good luck!!
This looks delicious! I’m always trying to think of something new for breakfast and this is now at the top of my list! x
Shannon | https://shannonmichelle1.blogspot.com