Our friend Ashley made a delicious sweet potato hash for our “First Day of Fall” party a few months ago. It was delicious. When thinking about what we were going to make for Brunch this past Easter weekend, we had a leftover sweet potato from our sweet potato mash and tilapia dinner the other night. Using Ashley’s dish as a guide, we put our twist on this and made vegetarian sweet potato hash.
Hash can be made with just about anything; peppers, onions, other veggies and meat like Chorizo, sausage, or turkey bacon. We opted in for a vegetarian sweet potato hash since our fried chicken was the star meat of the plate. Sautéed green peppers and caramelized sweet onions joined in with thyme rounding out the dish. It was a great combination of everything. During the fall, add a dash of cinnamon to introduce some warm tones to the dish. Hash makes a great side dish for any brunch so dig in.
Our recipe below fed the two of us easily. You’ll get about three healthy servings from the recipe below, so if you have more mouths to feed, increase your ingredients as needed.
Vegetarian Sweet Potato Hash
- 1 large sweet/yellow onion, chopped
- 1/2 tbsp butter
- 1 green pepper
- 1 large sweet potato, diced with the skin on
- 1.5 tsp thyme
- 3 garlic cloves, crushed
- 1 tbsp + 2 tsp olive oil
- Salt and Pepper for seasoning
- 2 eggs, over easy (optional)
- 1/2 Avocado, diced
- 1/2 cup green onions (scallions)
- Chop up the onions and green peppers separately.
- Melt your butter a skillet over medium-high heat.
- Add onions to the skillet and cook until they are dark brown and soft, about 20-30 minutes. If the onions begin to burn, lower the heat.
- Add green peppers about 15 minutes into the onions cooking.
- While the onions and green peppers are cooking, clean and dice your sweet potato into small 1/2 inch cubes. Move to a medium-sized bowl.
- Add thyme, crushed garlic, olive oil, salt, pepper and toss until evenly coated.
- Preheat an oven to 450 degrees.
- Once the onions and peppers are done cooking, move them to the bowl where the sweet potatoes are sitting. Stir to combine.
- On an aluminum foil-lined baking sheet, spread out the sweet potato-onion-pepper mixture.
- Place in the oven for about 35-40 minutes or until the potatoes are soft and beginning to brown.
- While the potatoes are cooking, make some eggs! Fatima loves scrambled and I love over easy. So we used those to top our hash. For Vegetarians that are obtaining from eggs, skip this step.
- Remove the hash from the oven, top with avocado, green onions, and your egg.
- Serve hot and remember to tell people it’s hot!