Sweet potato hash is healthy, delicious, budget-friendly, and so versatile! Serve it as is as a side dish, or add some sausage and top it with a poached egg for a full meal deal. Ready to eat in 30 minutes.
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Why You Will Love this Recipe
Sweet potato breakfast hash is a fast, easy, budget-friendly side or main dish. All you need to make a bare-bones basic hash is a couple of sweet potatoes, an onion, and some butter and/or oil.
Hash is a great way to use up leftovers, too! In fact, hash is a dish that was literally developed as a way to use up leftovers! For a more protein-rich meal, add a little leftover sliced or ground sausage, and a handful of vegetables or greens. Then finish the whole thing off with the obligatory poached egg, and you've got yourself a well-rounded, satisfying, and delicious meal.
Once you understand the basic process for making hash, it will become a regular item on your menu. Although it is usually considered a breakfast dish, hash can be served for breakfast, lunch, or supper, and is ready to eat in 30 minutes.
What Goes into this Recipe
Ingredient Notes & Substitutions
★ Sweet Potatoes: We like to use a mixture of white and orange sweet potatoes. All sweet potatoes should be cut into ¼- to ½-inch cubes.
★ Onion: Use chopped sweet onions, shallots, leeks, or green onions.
★ Herbs: Rosemary works particularly well with carrots and sweet potatoes, but you can use whatever fresh or dried herbs you want to use. (Sage is another herb that works well in this mix.)
★ Oil & Butter: Use a neutral oil like light olive oil or canola oil. We like to use a 50/50 mix of butter and oil to enrich the flavors. You can also fry hash in ghee or bacon fat.
Optional Ingredients
★ Sausage (optional): We love this sweet potato hash with a little sliced and browned sausage. (Our current favorite is Aidells Spicy Mango With Jalapeno Chicken Sausage. You can usually find it at Costco.)
Leftover rotisserie chicken, pork chops, ham, or turkey also all work well as added protein in this dish. Brown the meat separately before adding it to the hash.
★ Poached eggs (optional): A poached egg just brings the whole meal together.
How to Make Easy Sweet Potato Hash
If you plan to add sausage or other meats to your hash, fry the meat first in a cast iron skillet until it is browned and crispy.
Heat a large cast-iron skillet over medium-high heat. Add oil and butter to the skillet, mixing as the butter melts.
Add the chopped onions and fry in the butter and oil mixture, stirring frequently, for about 5 minutes. Season with salt and pepper as you go.
Add the cubed sweet potatoes, then decrease the heat to medium-low (or low, depending on your stovetop). Sprinkle with salt, pepper, and paprika, and stir to combine. Lay fresh, whole herbs (i.e., rosemary) over the top, or sprinkle dried herbs in with the seasonings.
Cover and cook on medium-low to low for 15-20 minutes, stirring occasionally, until potatoes are fork-tender.
If you use rosemary fronds, pick them up momentarily when you stir the mixture. This will help you avoid leaving rosemary needles in the finished hash.
When the potatoes are fork-tender, remove any rosemark fronds. Add browned meat or sausage if desired, additional vegetables (i.e., grated carrots, etc), and any chopped fresh herbs.
Cook for three to five minutes more, turning from the bottom with a flat metal spatula, until any additions are heated through and well-incorporated into the hash.
Remove the hash from the heat, and season to taste with additional kosher salt, pepper, and hot sauce.
Serve warm, topped with a poached egg if desired.
FAQs & Expert Tips
Yes! To bake hash in the oven, combine the ingredients and pour them into a casserole dish and bake at 375°F | 190°C for about 30 minutes, or until the mixture is heated through and crispy around the edges.
Nearly all of the sweet potatoes found in the US fall into two categories: (1) golden skin with creamy white flesh, and (2) brown or copper skin with an orange flesh.
Orange sweet potatoes have a sweet, smooth, soft texture. White sweet potatoes, on the other hand, have a milder flavor and crumblier, more potato-like texture when cooked.
FYI: True yams are almost impossible to find in the States. Those things you grew up calling 'yams' were almost certainly orange sweet potatoes.
More Sweet Potato Recipes
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Sweet Potato Breakfast Hash
Equipment
Ingredients
Basic Hash
- 2 pounds sweet potatoes cubed ¼- to ½-inch
- 1 large sweet onion chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon chopped fresh rosemary or sage, oregano, etc.
- salt & pepper to taste
Optional Ingredients
- 4-6 ounces sausage cubed, sliced, or ground
- ¾ cup grated carrots or other vegetables
- hot sauce to taste
- poached eggs
Instructions
- If you plan to add sausage or other meats to your hash, fry the meat first in a cast iron skillet until it is brown and crispy and set aside.
- Heat a large cast-iron skillet over medium-high heat. Add oil and butter to the skillet, mixing as the butter melts.
- Add the chopped onions and fry in the butter and oil mixture, stirring frequently, for about 5 minutes.
- Add the cubed sweet potatoes, then decrease the heat to medium-low (or low, depending on your stovetop). Sprinkle with salt, pepper, and paprika, and stir to combine. Lay fresh herbs (i.e., rosemary) over the top, or sprinkle dried herbs in with the seasonings.
- When the potatoes are fork-tender, add browned sausage, and/or any additional vegetables (i.e., grated carrots, etc) and chopped fresh herbs. Cook for three to five minutes more, turning from the bottom with a flat metal spatula, until any additions are heated through and well-incorporated into the hash.
- Remove the hash from the heat, and season to taste with additional kosher salt, pepper, and hot sauce. Serve warm, topped with a poached egg if desired.
Notes
Nutrition facts do not include values for optional ingredients.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Originally published January 16, 2015. Post has been updated with new content, images, and recipe instructions to improve reader experience.
Holly says
This looks so yummy! Definitely going to try this for breakfast soon!
Susan@LunaCafe says
Love potato hash. Sweet potatoes and rosemary are GENIUS. 🙂
Renée ♥ says
The rosemary was a happy accident as well: it is the only thing thriving in our herb garden right now!
Bee says
That egg is so sexy! Great work--I love when something thrown together comes out like gold!
Renée ♥ says
That is literally the first time anyone has ever called one of my eggs "sexy"... (which I suppose, read out of context, wouldn't sound quite right)... nevertheless, thank you!
Lindsay says
Such a quick and easy recipe! Love it!
Bea says
It is so wonderful when "throwing" food together works out so well. Most times I just throw things together and it mostly works out 🙂
Love your sweet potato hash - it sounds so good and wish I had a plate full right now.
Marlynn [UrbanBlissLife] says
I love hashes just like Pech - they're perfect for using up leftover veggies before they go bad. This looks delicious! And grated carrots, too? I've never thought of that and will have to try it. Thanks, Renee!
Renée ♥ says
Grated carrots are a tasty way to get a little more nutrition into things, and add a little color and texture at the same time. I love them. (I do not, however, like sliced or whole cooked carrots. Go figure.)
Rachel says
I think an over easy egg over anything is amazing. This looks amazing!
Pech says
I love hashes as a way to use random leftover things, and they turn sometimes into delicious combinations that I'm not always sure I can recreate based on the way things get thrown together. I've never grated carrot into my hash, but I'll have to remember that as a texture addition!
Bill Volckening says
I'm sitting here eating the perfect potato hashbrowns, and thinking, "...next time..." 🙂
Melinda says
Yum! My husband loves hash, so this one might happen this weekend....
Create/Enjoy says
That sounds SO delicious!!!
I LOVE sweet potatoes and eggs! I've tried to make "hash" before but haven't had the patience to grate the sweet potatoes. I could use the food processor grater blade, though!
Appetizing photo, too!
Mary Ann says
Looks perfect for this morning! Thanks for sharing this recipe - I've already pinned it!
Renée ♥ says
Thanks so much, Mary Ann! Hope you enjoy it!