This easy vegetarian sweet potato hash is packed with sautéed peppers, caramelized onions, and warm herbs. Perfect as a brunch side dish or cozy fall meal.
Inspired by Friends, Perfected for Brunch
Our friend Ashley brought the most delicious sweet potato hash to our “First Day of Fall” party a few months ago, and we’ve been thinking about it ever since. When Easter weekend rolled around and we had one lonely leftover sweet potato from a recent tilapia and mash dinner, we decided it was time to recreate the dish—with our own twist.
Why We Made a Vegetarian Version
Hash is super flexible. You can throw in pretty much anything—peppers, onions, other veggies, or meats like chorizo, sausage, or turkey bacon. But since our fried chicken was already the star protein on the plate, we went vegetarian for this one. The result? Still hearty, still flavorful, and a perfect pairing for any brunch plate.
What’s in This Sweet Potato Hash
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Roasted sweet potatoes
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Sautéed green peppers
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Caramelized sweet onions
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Fresh thyme
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Olive oil, salt, and pepper to taste
Optional: During the fall, we like to add a dash of cinnamon to give the dish a little warmth.
When to Serve This Hash
This vegetarian sweet potato hash is a great brunch side, but honestly, it works for:
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Lazy weekend breakfasts
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Breakfast-for-dinner nights
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Fall-themed meals
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Leftover veggie cleanouts
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A side dish for fried chicken or eggs
You’ll get about three hearty servings out of the recipe below, so if you’re cooking for more than two people, just scale up as needed.
Why You’ll Love This Vegetarian Hash
- Sweet and savory flavor from caramelized onions and roasted sweet potatoes
- Herbaceous and cozy, especially with thyme and optional cinnamon
- Easily customizable with other veggies or proteins
- Pairs perfectly with eggs, fried chicken, or any brunch plate
- Quick to make and great for leftovers
Vegetarian Sweet Potato Hash
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6-8
- Category: Brunch
- Method: Cooking
- Cuisine: American
Description
This vegetarian sweet potato hash combines roasted sweet potatoes, sautéed peppers, and caramelized onions with thyme for a hearty, flavorful brunch side.
Ingredients
- 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)
Instructions
- 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!