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    Sweet Potato Hash

    Published: April 21, 2022 By Urban Foodie Kitchen Last Updated: April 21, 2022 6 Comments

    531 shares
    Jump to Recipe Print Recipe

    This vegetarian Sweet Potato Hash makes a quick and healthy weekday breakfast!

    Cooked sweet potato cubes topped with a fried egg in a small cast iron skillet

    Who loves breakfast?!  And who loves a quick AND healthy breakfast?!  I'm always looking for fun and tasty new options that are quick enough for everyday breakfast and this Sweet Potato Hash definitely fits the bill!  

    Read on to learn more about how to make this Sweet Potato Hash, or jump straight to the recipe to start cooking!

    Contents:
    • Recipe Highlights
    • Recipe Ingredients
    • How to make this recipe
    • Additional notes from the kitchen
    • More breakfast recipes
    • Vegetarian Sweet Potato Hash Recipe

    Recipe Highlights

    • This recipe only uses a handful of ingredients, most of which you probably already have at home.  
    • Total prep and cook time for this recipe is right around 20 minutes so this recipe is definitely doable as a before-work breakfast, especially if you do a little meal prep in advance.
    • This recipe is also vegetarian-friendly or if you leave the egg off, vegan-friendly.
    • I love this dish because it is a one-pan meal and it's really easy to make, which means it's ideal for breakfast any day of the week.

    Recipe Ingredients

    The full list of ingredients and quantities can be found in the recipe card below.

    • Sweet potato: You'll need about ¾ of a sweet potato for one serving of this hash.
    • Egg: You'll need one large egg per serving. This is an optional ingredient.
    • Spices: dried rosemary, dried oregano, dried garlic, dried thyme, ground pepper
    • Pantry staples: Olive oil, yellow onion
    Cubed sweet potatoes, chopped onions, a brown egg and spices on a black metal tray

    How to make this recipe

    This is a super simple recipe and since everything cooks in one pan, clean-up is a breeze!

    Cook the sweet potato. You'll want to use either an 8 or 10" skillet for this recipe. Start by heating the oil over medium heat. Then you'll add the sweet potatoes and all of the other ingredients except for the egg. Cook the potatoes until they are tender, which should take about 10 minutes.

    Cubed sweet potatoes cooking in a dark skillet

    Add the egg. To keep it simple, you cook the egg in the same pan as the potatoes. Just push the potatoes to one side of the pan and add the egg. I typically do a fried egg, but you could also make it scrambled or over-easy if you like.

    Serve. I recommend transferring the dish to a plate however if you are making a single serving in a small pan, you can eat directly from the pan. Just be careful not to burn yourself on the hot pan!

    MEAL PREP TIP

    You can chop the sweet potatoes and onions the night before so they are ready to toss in the pan in the morning. 

    Additional notes from the kitchen

    • This is a single serving recipe, so if you are cooking for more than one person, just use the 2x or 3x function in the recipe card to get the correct ingredient amounts. The cook time won't change much but just make sure you use a pan that's big enough to fit all the ingredients.
    • If you're not concerned with making this a vegetarian meal, you can toss in a little bit of ground turkey sausage for variety and some extra protein.
    breakfast Sweet Potato Hash with a fried egg and a rosemary sprig

    More breakfast recipes

    If you are looking for other easy weekday breakfast options check out this Peach Protein Smoothie Bowl or these Cranberry Quinoa Breakfast Jars.


    This vegetarian sweet potato hash makes a great quick & healthy weekday breakfast.

    Vegetarian Sweet Potato Hash Recipe

    Author: Kathryn | Urban Foodie Kitchen
    This vegetarian breakfast Sweet Potato Hash makes a quick and healthy weekday breakfast!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 14 mins
    Total Time 19 mins
    Course Breakfast
    Cuisine American
    Servings 1
    Calories 365 kcal

    Ingredients
      

    • 1 ½ cups diced sweet potato
    • ½ tablespoon olive oil
    • ½ cup diced yellow onion
    • ½ teaspoon dried rosemary
    • ¼ teaspoon ground pepper
    • ¼ teaspoon dried oregano
    • ¼ teaspoon dried garlic
    • ¼ teaspoon dried thyme
    • 1 large egg

    Instructions
     

    • Cook the sweet potato. Heat oil in a medium sauté pan over medium heat. Add sweet potato, onion, ground pepper, oregano, garlic, rosemary, thyme, salt and pepper. Cook for 10 minutes.
    • Cook the egg. After 10 minutes push the sweet potato mixture to one side of the pan. Crack the egg in the pan and cook as desired - either fried or over easy.
    • Serve. Remove sweet potato and egg from pan and transfer to a plate. Serve immediately.

    Nutrition

    Serving: 1½ cupsCalories: 365kcal
    Did you make this recipe?Tag @urbanfoodiekitchen on Instagram or hashtag it #urbanfoodiekitchen

    This post was originally published in July 2016. It was updated in April 2022 with some new information and photos. No changes were made to the original recipe.

    « Fresh English Pea Salad with Meyer Lemon Vinaigrette
    Cheesy Toasted Pesto Egg Breakfast Sandwiches »
    531 shares

    Reader Interactions

    Comments

    1. Taylor Mobley says

      July 12, 2016 at 12:51 pm

      Looks AMAZING. 🙂

      Reply
    2. kali says

      July 12, 2016 at 2:24 pm

      i could crush me some sweet potato hash....
      Xx
      Kali
      http://www.lovelaughexplore.com
      @love_laugh_explore
      https://www.facebook.com/lovelaughexplore/

      Reply
    3. Lisanne says

      July 13, 2016 at 3:45 am

      Looks soooo good! Thanks for sharing.

      Reply
    4. Ann says

      September 13, 2017 at 1:42 pm

      5 stars
      So easy to make and quite delicious!

      Reply
    5. Kay says

      February 27, 2020 at 3:57 pm

      This looks awesome, will have to give this a try over the weekend!!!

      Reply
      • Urban Foodie Kitchen says

        February 29, 2020 at 11:22 am

        Thanks Kay - enjoy!!

        Reply

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