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This tender and warmly spiced Sweet Potato Hash Recipe is an easy-to-make savory side dish or vegan main. It’s delicious, ready in a few steps, and full of good-for-you ingredients!
This recipe was originally published on January 12, 2015. It was updated with new recipe information and photos on April 13, 2025.
Today, we’re talking sweet potato hash, one of my favorite soul food recipes!
When I think of soul food I think of the delicious food my Nana cooks. Regardless of the recipe, she adds her spin on it, injecting it with love and adding a level of soul I can only hope to someday possess. Nana has mad skills.
When I was growing up down south, I would look forward to Nana’s elaborate weekend breakfasts. She would wake up early to carefully peel potatoes with a paring knife. Then she’d thinly slice each potato with the utmost precision before frying them in an old cast iron skillet. I’m making myself hungry just thinking about those home fries. I can smell them now!
Nana taught me how to cook with care, attention, and soul. But she also always nurtured my creativity. She still does! I love my Nana’s home fries, but when I’m away at my own home, I cook mine differently. Instead of using white potatoes (which I do love), I use sweet potatoes (of course). They’re southern, they’re soulful, they’re colorful, they’re flavorful, and they’re tremendously comforting, just like home!
Also, though you can serve this hash for breakfast, the paprika and fennel add savory and bold flavor, perfect for enjoying it as a lunch or dinner side dish or main. Another personal twist: Nana approves!
This sweet potato hash recipe is delicious if you follow the recipe. But just like all recipes, it’s even tastier when you add your own style to it. Cut the potatoes how you like, fry with your favorite oil, or add your favorite spices and herbs. Also, always make sure to sprinkle in a little soul with each ingredient. Just like nana taught me. 😉
What is Sweet Potato Hash?
Sweet potato hash is a vegetarian breakfast, side, or main dish made with fried chopped sweet potatoes, onions, and peppers. The word “hash’ comes from the French word hacher, which means to chop. Sweet potato hash can be seasoned with various herbs and spices, often salt and pepper, paprika, chili flakes, and chopped parsley. I also add fennel seeds for a light, sweet licorice essence.
Though some sweet potato hash recipes include animal ingredients like butter, sausage, eggs, or bacon, this recipe is 100% plant-based and vegan. It also is seasoned with more savory seasonings. Some make think it’s more suited for dinner than breakfast. If you’re looking for a morning meal variation of this dish (think milder flavors), check out my sweet potato breakfast hash recipe!
Ingredients
Sweet Potatoes: You will need 3 “shmedium”-sized orange-fleshed sweet potatoes — such as Jewel or Garnet — with firm and unblemished skin that are heavy for their size. Rinse and scrub them well before cutting them into 1-inch cubes. Peeling is not required, but you can peel before chopping if desired.
Onion: I recommend yellow onion for its mild and sweet flavor, but you can use white onions if needed. Red onions are also a great pick!
Red Pepper: For a naturally sweet crunch and a burst of color and nutrition. You can also use orange, yellow, or green sweet pepper if needed.
Avocado Oil: This oil has a high-smoke point (or temperature at which it burns) and a neutral taste, making it the perfect option for frying the easy sweet potato hash. Don’t have avocado oil? Just swap coconut, olive, or grapeseed oil.
Seasonings: Grab fine sea salt, black pepper, sweet smoked paprika, fennel seeds, and red chili flakes from your spice cabinet or drawer. And, always check your spices’ expiration dates to make sure they’re fresh!
Parsley: Sprinkle on chopped curly or flat-leaf parsley for a fresh finish and pop of green. If cilantro is more your thing, add it instead!
How to Make Sweet Potato Hash
- Sauté Aromatics. Melt 2 tablespoons of the avocado oil in a large skillet over medium heat. Add the onions, pepper, and 1 teaspoon of sea salt. Cook, stirring regularly, until the onions are translucent for about 3 minutes.
- Fry Sweet Potatoes. Transfer the onions and peppers to a bowl and set aside. Add the remaining 3 tablespoons of oil to the skillet and increase the heat to medium-high. Add the sweet potatoes and 1 teaspoon sea salt. Fry for about 6 minutes, stirring occasionally to prevent burning.
- Steam Potatoes. Cover the skillet, reduce the heat to low, and cook for 15-20 minutes, until the potatoes are tender, stirring halfway through.
- Assemble and Season. Stir the cooked onions and peppers and the paprika, fennel seeds, chili flakes, and flake pepper into the crispy sweet potato hash. Season to taste with more salt.
- Garnish and Serve. Stir in fresh parsley and enjoy it hot!
Jenné’s Recipe Pro-Tips
- Cut the sweet potatoes uniformly. This encourages even cooking. The cubed potatoes don’t need to be perfect, but aim for about 1/3-inch sized cubes.
- Use oil with a high smoke point. A high-heat oil does not burn when heated to high temperatures, preventing smoking or a burnt taste in the hash. Avocado oil has a high smoke point, but you can also use coconut, olive, or grapeseed oil.
- Cook until tender. Check the potatoes after removing the lid and cook them until you can easily pierce them with a fork. Larger potato cubes will need more cooking time; smaller ones will need less.
- Season to taste. Salt enhances the sweetness of the potatoes; add it to taste before serving. For more smoke or heat, you can also add additional paprika or chili flakes.
Recipe Variations
One of the many reasons I love this vegan sweet potato hash is its versatility! Make it your own by trying any of the following swaps and mix-ins:
- Mix the Potatoes: Use any combination of 3 medium-sized Yukon gold, Russet, Japanese sweet, and orange-fleshed sweet potatoes.
- Add Heat: Amp up the spice by sautéing a sliced jalapeño pepper with the peppers and onions, increase the chili flakes, or drizzle the skillet sweet potato hash with your favorite hot sauce before serving.
- Power Up the Plant Protein: Add extra staying power by sauteing sliced vegan sausages, tempeh, or marinated tofu with the vegetables.
- Vary the Veggies: Swap red or green onions for yellow, use your favorite color of sweet pepper, or add extra veggies, like diced zucchini, shredded carrots or cabbage, or sliced celery.
Serving Suggestions
Enjoy this healthy sweet potato hash with any of the following main dishes, sides, and drinks to make it a complete, satisfying, and nourishing meal!
- King Oyster Mushroom Scallops
- Mushroom Veggie Sliders
- Air Fryer Carrots
- Air Fryer Broccolini
- Strawberry Soda
- Pineapple Skin Tea
Storage Directions
- Refrigerating: Leftover healthy sweet potato hash keeps covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: The hash can also be frozen. Cool it to room temperature before transferring it to a freezer-safe container and freezing it for up to 3 months. Thaw the hash overnight in the refrigerator or defrost it on low heat in the microwave.
- Reheating: Warm the hash in a skillet over low heat with a teaspoon or two of oil for 3-5 minutes until hot, or warm it on gentle heat in the microwave.
Frequently Asked Questions
This recipe for sweet potato hash is made with whole ingredients, healthy fats, and plant-based ingredients that are rich in healthy carbohydrates, fiber, micronutrients, and healthy fat, making it a good-for-you food choice!
Yes! You can prep the ingredients and slice the vegetables and potatoes up to 1 day in advance. Refrigerate the chopped veggies in an airtight container and the potatoes submerged in cold water. Drain the potatoes well before adding them to the hot oil to prevent splattering.
More Savory Sweet Potato Recipes
- Sweet Potato Chickpea Curry
- Sweet Potato Black Bean Chili
- Sweet Potato Hummus
- Sweet Potato Soup
- Thai-Style Sweet Potato Noodles
Sweet Potato Hash
Video
Ingredients
- 5 tbsp avocado oil, divided
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 tsp fine sea salt, divided
- 3 medium sweet potatoes, rinsed thoroughly and cut into 1/3-inch cubes
- 2 tsp smoked paprika
- 1 tsp fennel seeds
- 1 tsp red chili flakes
- 1 tsp black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Warm 2 tablespoons of the avocado oil in a large skillet over medium heat. Add the onions, pepper, and 1 teaspoon of sea salt. Cook, stirring regularly, until the onions are translucent or for about 3 minutes.
- Transfer the onions and peppers to a bowl and set aside.
- Add the remaining 3 tablespoons of oil to the skillet and increase the heat to medium-high. Add the sweet potatoes and 1 teaspoon of sea salt. Fry for about 6 minutes, stirring occassionally to prevent burning. Reduce the heat to medium if it is too high.
- Reduce the heat to low, and cover the skillet. Cook for 15-20 minutes, stirring halfway through, until the potatoes are tender.
- Stir in the cooked onions and peppers and the paprika, fennel seeds, chili flakes, and flake pepper. Season to taste with more salt.
- Garnish with fresh herbs, and serve hot.
Notes
- Refrigerating: Leftover healthy sweet potato hash keeps covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: The hash can also be frozen. Cool it to room temperature before transferring it to a freezer-safe container and freezing it for up to 3 months. Thaw the hash overnight in the refrigerator or defrost it on low heat in the microwave.
- Reheating: Warm the hash in a skillet over low heat with a teaspoon or two of oil for 3-5 minutes until hot, or warm it on gentle heat in the microwave.
- Cut the sweet potatoes uniformly. This encourages even cooking. The cubed potatoes don’t need to be perfect, but aim for about 1/3-inch-sized cubes.
- Use oil with a high smoke point. A high-heat oil does not burn when heated to high temperatures, preventing smoking or a burnt taste in the hash. Avocado oil has a high smoke point, but you can also use coconut, olive, or grapeseed oil.
- Cook until tender. Check the potatoes after removing the lid and cook them until you can easily pierce them with a fork. Larger potato cubes will need more cooking time; smaller ones will need less.
- Season to taste. Salt enhances the sweetness of the potatoes; add it to taste before serving. For more smoke or heat, you can also add additional paprika or chili flakes.
This was delicious! The omnivores at Easter brunch loved it as well.
I made the hash this morning. it is good,
thanks