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sweet potato breakfast hash served with toast
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4.92 from 12 votes

Sweet Potato Breakfast Hash

These breakfast sweet potatoes are packed full of flavor, and makes a great brunch, side dish or even main meal! Packed full of veggies and plant protein this is a one pan meal that's easy to make.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Brunch, Main Course, Side Dish
Cuisine: American
Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
Servings: 6
Calories: 181kcal
Author: Anjali Shah


  • 1 tbsp olive oil
  • 3 cups diced sweet potato
  • 4 tsp dried oregano or 2 tbsp fresh chopped oregano
  • 1 tsp salt more to taste
  • 10 garlic cloves minced
  • tsp cumin
  • tsp ground cinnamon
  • ¼ tsp cayenne pepper adjust to taste (use less if you don't like things too spicy)
  • ½ tbsp adobo sauce from canned chipotles in adobe- more to taste
  • 1 tbsp brown sugar
  • 3 yellow peppers diced
  • onions diced
  • 2 15oz cans black beans
  • 3 tomatoes diced
  • toasted salted pumpkin seeds for topping
  • Mexican shredded cheese or queso fresco optional, for topping. Use vegan cheese for a vegan version.


  • Heat a large skillet over medium-high heat. Add oil to pan; swirl.
  • Add potato, oregano, and ½ teaspoon salt; cook 3 minutes, stirring occasionally.
  • Add cumin, cinnamon, red pepper, and garlic; cook 1 minute.
  • Add ½ cup water; cover, reduce heat, and cook 5 minutes.
  • Uncover; cook 2 minutes.
  • Remove pan from heat.In a separate saucepan, add onion and peppers. Saute 5-10 minutes on medium heat until cooked through.
  • Add to potato mixture and cook another 5 minutes, stirring to combine.
  • Add remaining salt, black beans, adobo sauce and brown sugar.
  • When serving, top potato mixture with 1 tbsp cheese, 1 tbsp pumpkin seeds and diced tomato.



  • Look for small to medium sweet potatoes, which are sweet and creamy. (The larger ones tend to be starchier.) The skin should be firm, smooth, and even-toned. The deeper the color of the potato, in general, the richer it is in the antioxidant beta-carotene.
  • Properly stored, raw sweet potatoes will last for 1 to 2 weeks at normal room temperature. To maximize the shelf life of sweet potatoes, store in a cool (45-55° F; warmer than the refrigerator, but colder than normal room temperature) dark area; under those storage conditions, sweet potatoes will last about 1 month.
  • To make this dish vegan, simply omit the cheese topping.
  • To make this dish spicier, add a little more red pepper and adobo sauce; decrease it for a milder dish.
  • Before using, scrub sweet potatoes with a Produce Brush while rinsing under cool water. Cut off any bruised parts.
  • For added fiber, leave the skin on. Just like regular potatoes, you can eat the skin.
  • Top with cheese and pumpkin seeds.
  • Leftovers can be kept in the fridge in an air tight container for 3 to 4 days.
Adapted from this myrecipes


Calories: 181kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 726mg | Potassium: 612mg | Fiber: 5g | Sugar: 8g