How to Cut the Sweet Potatoes
The key to sweet potato hash is cutting the sweet potatoes into smaller pieces than you might usually. I like to cut them into half-inch pieces, so they will cook in roughly the same time as the peppers and onions.
Try to cut the sweet potatoes into similar sizes, so they will cook evenly. I don’t bother peeling them, because there are antioxidants in their skin (and peeling them is extra effort that I’m not willing to give), but you can peel them if you prefer it that way. I don’t think the peels are very noticeable in the final dish.
Sweet Potato Hash Ingredients
Once the sweet potatoes are prepared, you’ll just need to chop up a few more veggies before it’s ready to go in the oven. I like to use both red and green bell peppers for color, but if you only have one or the other, that’s fine, too. This is a great recipe for using up anything in your fridge!
I like to use red onion for this recipe, but I’ve also successfully used a yellow onion, too. They both get sweeter as you roast them in the oven. Toss the veggies with a little olive oil, chili powder, and salt, and you’ll have a slightly sweet and savory breakfast dish!
How to Cook It
Oven roasting is the most convenient way to cook this sweet potato side dish, because you can simply pour everything on a large sheet pan, then let it cook away without having to pay it too much attention.
The potatoes and veggies start to smell very fragrant as they get tender, so you’ll be able tell when you need to check on them. I like to flip them around the 30 minute mark, just to make sure both sides of the potatoes get golden and caramelized, and none of the onions or peppers burn, but it will take about 40 to 45 minutes for everything to be done.
Sweet Potato Hash With Eggs
If you’d like to serve this sweet potato hash with eggs, you can start cooking those around the 40-minute mark, so that everything is hot and fresh at the same time. I’ve also seen some people crack the raw eggs directly into the sheet pan as the hash finishes cooking, but I prefer to have more control over how each individual egg turns out. (My family all has different tastes in how runny a yolk should be.)
Make-Ahead Tips
Since this recipe takes more than 30 minutes to cook, you might want to pre-cook it ahead of time so that you can simply reheat it for a fast morning. In that case, I’d start the cooking process as directed, but only cook it for 30 minutes. Let the sweet potato hash cool, so it’s not steaming hot, then store it in an airtight container for up to 3 days. When you’re ready to eat, transfer the hash back to a sheet pan and arrange the vegetables in a single layer. Cook at 400ºF for 15 minutes, or until the potatoes are easily pierced with a fork and everything is piping hot. If you try this recipe, please leave a comment below letting me know how you like it! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience.
More Sweet Potato Recipes
If you have a lot of sweet potatoes to use up, here are some more ways that I enjoy cooking them!
Air Fryer Sweet Potatoes (Cubed or Baked) Instant Pot Sweet Potatoes Crispy Air Fryer Sweet Potato Fries Sweet Potato Casserole Sweet Potato Brownies Sweet Potato Muffins Sweet Potato Smoothie
– Reader Feedback: What’s your favorite way to serve sweet potatoes?
