Sweet Potato Hash

This dish is a brunch necessity and sure to please a crowd!
Course: Breakfast, Main Dish
Cuisine: American, Gluten Free, Vegetarian
Keyword: Budget-friendly, Easy, Fall, Fiber, Meal prep, Quick
Condition: Dairy Free, Diabetes, Gluten Free, Heart Health, Low Sodium, Nut Free
Servings: 2 servings


  • 1 large sweet potato diced
  • 4 tsp olive oil
  • 1 bell pepper red, diced
  • 1/2 medium onion diced
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • Preheat oven to 400 degrees. Toss sweet potato in 2 tsp olive oil and spread on baking sheet. Bake for 20-30 minutes, stirring occasionally, until softened.
  • In a medium skillet, heat 2 tsp of olive oil over medium heat. Add onion and bell peppers to skillet and cook until softened, about 8-10 minutes. Add sweet potatoes to the skillet along with chili powder, cumin, salt, and pepper. Stir to combine and continue to cook until heated through.
  • Serve with desired toppings, such as eggs, avocado, queso fresco, etc.


Carbohydrates: 41g | Protein: 4g | Fat: 10g | Sodium: 400mg | Potassium: 739mg | Fiber: 7g

Please note:

Nutrition info is an estimate and may contain errors.

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