Vegetarian Sweet Potato Hash

A black plate with roasted sweet potato chunks, red and yellow bell peppers, and pieces of onion.

A crispy, one-pan breakfast side, this vegetarian sweet potato hash is packed with savory flavor to make for a hearty brunch, easy meal prep breakfast, or simple breakfast-for-dinner recipe.

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Prep Time 10

Cook Time 20

Course Breakfast

Cuisine American

Servings

Calories 287 kcal

Ingredients

4 Sweet Potatoes peeled and diced or chopped
3 Bell Peppers diced or chopped
1 Red Onion diced or chopped
2 TBSP Coconut Oil
Salt and Pepper to taste
Cayenne Pepper optional

Instructions

To a large skillet, place 2 tablespoons of coconut oil.
Add in the diced sweet potatoes and allow to cook for 10-15 minutes until they begin to get soft.
Add in the red onion and diced bell peppers.
Sprinkle to salt and pepper.
Cook for an additional 10-15 minutes until the peppers and onions begin to soften.
If you want a little heat, add in a dash or two of cayenne pepper.

Notes

Depending on how big your sweet potatoes are, you may need to add additional coconut oil.

Try not to overcrowd the pan, or the sweet potatoes have trouble crisping up. Also, stir occasionally but not too often to let the sweet potatoes brown.

For leftovers, it reheats surprisingly well in a skillet or air fryer for quick breakfasts later in the week.

Nutrition

Calories: 287kcalCarbohydrates: 53gProtein: 5gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gSodium: 129mgPotassium: 990mgFiber: 9gSugar: 14gVitamin A: 34858IUVitamin C: 122mgCalcium: 80mgIron: 2mg

Keyword sweet potato

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