Savory Sweet Potato Hash is a delicious and healthy one pan recipe. This vegetable stir fry is the perfect side dish for breakfast, brunch, or even dinner! Gluten free, vegan and paleo friendly recipe.
This family favorite vegetarian recipe packs in so much flavor for so little effort. Plus this Sweet Potato Hash is incredibly versatile. It is super easy to make it under 20 minutes.
The colors from the vegetables are so vibrant and cheerful. It is a perfect mood booster to start off any morning beautifully. There also is a myriad of textures. Melt in your mouth potato bites blend so well together with crunchy crisp peppers.
This healthy stir fry hash is
- Vegan
- Gluten-free
- Full of colorful vegetables
- Perfect side dish
- Can be served for breakfast, brunch or dinner
My kids enjoy this crispy delightful recipe. On cold wintery days, I sometimes whip it up even for after school snack. They absolutely love it.
I don’t know about you, but I love fall season. I look forward to cozy comfort warm food when cold weather hits. This is one of the recipes full of earthy flavors, I love to make on repeat.
And this stir fry can be adjusted to your taste. Add in whatever veggies you have in hand. Broccoli, carrots, spinach, cauliflower or snow peas work well. Same goes for seasoning. I am making it savory. You can choose and change it up to make it sweet, earthy or spicy.
I’m convinced that once you try this recipe you will be repeating it often ; just like we do !
When I first made this recipe, it was for early breakfast. It became hit instantaneously. Then I made it for weekend brunch. It worked beautifully there as well.
As I continued, I served it as a side for dinner and that worked too. So, there you go, it is breakfast-for-dinner recipe as well !
And if these beautiful colors remind you of cozy fall gatherings, you guessed it! You can use it even for Thanksgiving Dinner side dishes or fall dinner potlucks.
While I usually make it to serve alongside Multi Grain Waffles or Vegan Zucchini Bread. My kids love it as a topping on Avocado toast.
This recipe makes plenty for about 4 people, but you may want to double the recipe.
INGREDIENTS
Sweet Potatoes
Bell Peppers : I used red and green
Cooking Oil : I used avocado oil.
Shallot or onion
Garlic
Ground Cumin
Smoked Paprika
Lemon juice
Salt and pepper
Fresh cilantro or basil for garnish – optional
DIRECTIONS:
Peel the sweet potatoes and cut them into bite size cubes.
Cut the peppers, discard the seeds and make bite size pieces.
Cut the shallots and mince the garlic.
Heat the oil in a heavy bottom pan. I love to use my Cast Iron Skillet as it gives a nice grill like char.
Add cubed sweet potatoes. Sprinkle some salt. Stir well. Cover and let them sweat for 8-10 minutes.
Remove the lid. Add rest of the ingredients. On high heat, let them cook for 3-4 minutes. Stir a few times so everything cooks evenly.
Turn off the heat. Drizzle some lemon juice over the hash. Adjust salt and pepper. Serve warm and enjoy !
PRO TIPS :
Sweet Potatoes: Peel and cut them small. About 1/2 inch bite size cubes so they cook quickly and evenly.
Prep ahead: You can chop the bell peppers & shallot ahead, (or precut) However, cut the sweet potatoes just before coking so they don’t harden and brown.
Leftovers : This recipe can be used for meal prep by cooking ahead and reheating through the week.
Storage : Store in the fridge for up to 4 days. I do not recommend freezing.
HERE ARE SOME OF OUR POPULAR HEALTHY BREAKFAST RECIPES . DO TRY THEM ALL
- HEALTHY APPLE NACHOS
- VEGAN AND GLUTEN FREE APPLE CRISP
- VEGAN BANANA BREAD
- SAVORY MULTIGRAIN FLATBREAD
- BREAD UPMA
- APPLE PIE OATMEAL
- SAVORY CHIA OATS BOWL
- VEGAN CHOCOLATE BANANA BREAD
- BANANA OATMEAL RAISIN COOKIES
- PUMPKIN SPICE MUFFINS
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Savory Sweet Potato Hash
This 20 minute one pot skillet hash is made with sweet potatoes, bell peppers and earthy spices. This vegan and gluten free recipe is super easy, quick and very satisfying. Use it for breakfast, brunch or side dish for dinner.
Ingredients
- 2 Sweet Potatoes
- 2 Bell Peppers - I used red and green
- 1 tbsp. Cooking Oil - I used avocado oil
- 1 Shallot or onion
- 2 Garlic cloves minced
- 1 tsp. Ground cumin
- 1/2 tsp. Smoked paprika
- 1 tbsp. Lemon juice
- Salt and pepper
- Fresh cilantro or basil for garnish - optional
Instructions
- Peel the sweet potatoes and cut them into bite size cubes. Cut the peppers, discard the seeds and make bite size pieces. Cut the shallots and mince the garlic.
- Heat the oil in a heavy bottom pan. I love to use my Cast Iron Skillet as it gives a nice grill like char.
- Add cubed sweet potatoes. Sprinkle some salt. Stir well. Cover and let them sweat for 8-10 minutes.
- Remove the lid. Add rest of the ingredients. On high heat, let them cook for 3-4 minutes. Stir a few times so everything cooks evenly.
- Turn off the heat. Drizzle some lemon juice over the hash. Adjust salt and pepper. Garnish with fresh herbs. Serve warm and enjoy !
Notes
Sweet Potatoes: Peel and cut them small. About 1/2 inch bite size cubes so they cook quickly and evenly.
Prep ahead: You can chop the bell peppers & shallot ahead, (or precut) However, cut the sweet potatoes just before coking so they don’t harden and brown.
Leftovers : This recipe can be used for meal prep by cooking ahead and reheating through the week.
Storage : Store in the fridge for up to 4 days. I do not recommend freezing.
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Nutrition Information:
Yield: 4 Serving Size: 1 cupAmount Per Serving: Calories: 153Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 100mgCarbohydrates: 21gFiber: 3gSugar: 7gProtein: 3g
Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.
