Serve our favorite Sweet Potato Hash as a healthy side dish, or add your favorite protein to make a filling dinner!
I love having healthy side dishes to add to a meal. This Sweet Potato Hash is great during the fall and winter seasons, along with Baked Zucchini Fries and Oven Roasted Brussel Sprouts.
Easy + DElicious Sweet potato hash
Sweet Potato Hash is one of my all-time favorite side dishes. It’s healthy, but tastes AMAZING. So many wonderful flavors coming together—the sweet potatoes, onions, garlic, and bell pepper.
Ever since going to Animal Kingdom at Disney World, and trying the Sweet Potato Hash at Satu’-li Canteen (a fast casual restaurant in the park), I knew I HAD to make a copycat version. And I think we nailed it!
We are so excited we have this yummy recipe to make at home. It’s great for breakfast, or as a side to any lunch or dinner.
Prepping potatoes for sweet potato hash
This hash is super simple, but does require a bit of prep to make sure each bite is perfect!
- Use a sharp chef’s knife and cut off the pointy ends. Then, removing as little as possible, cut off the sides to create a rectangle.
- BATONNETS (sticks): Cut the rectangle into ½ inch slices. Then cut the slices into ½ inch batonnets (sticks). Cut each stick into ½ inch cubes.
- ROUNDS: Slice peeled sweet potato into discs. Cut each discs into ½ inch pieces.
How to Make Sweet Potato Hash
DICE. Start by dicing 2 medium sweet potatoes, one white sweet potato, and the onion into bite-sized chunks (keep the skin on the potatoes).
POTATOES. Heat the olive oil in a large skillet over medium-high heat. After the olive oil has heated up, add the potatoes and onions. Sprinkle them with salt and pepper, and stir to combine. Lower the heat just a bit, cover the skillet, and cook for 15-20 minutes.
VEGGIES. Occasionally, stir the mixture and cook until the potatoes are almost tender. Turn the heat up to high, mix in the bell peppers and garlic. Cook everything on high for 2-5 minutes. The potatoes should be nicely browned when it’s ready to serve!
- Store sweet potato in a cool dark area in your pantry. Do not refrigerate them.
- Since you’ll be leaving the skin on, give them a good scrub to remove any dirt.
- A medium cube is about ½ inch. You can cut the slices larger, or smaller depending on your preference.
- Cut the potatoes 1-2 days in advance, store them in cold water in the fridge. Darin and pat dry before cooking.
This dish is easy to adjust. Sweet Potato Hash can easily be adjusted to fit different diets. It’s completely vegetarian, and can be eaten as is.
- Paleo. Serve it with lean meats for a Paleo diet.
- Keto. Mix in cooked sausage or bacon for a Keto diet.
- It’s gluten free, dairy free and nut free as well.
Some other flavor variations include:
- Spice it up with some smoked paprika, chili powder, cayenne powder, or top with hot sauce.
- Toss in some chopped celery, spinach or kale.
What to serve with IT + STORING
There are a lot of things you can pair with potato hash! You can eat sweet potato hash for breakfast, lunch, or dinner!
If you’re wanting to eat this for breakfast, serve it on the side of:
For dinner, make it alongside these tasty Parmesan Crusted Pork Chops or classic Lemon Pepper Chicken.
STORE. Keep any leftovers in an airtight container in your fridge for 3 – 4 days. It makes a great quick breakfast, or lunch heated up the next day, as well as in a bowl with your favorite protein choice.
FREEZE. Whether you are making this ahead of time, or freezing leftovers, be sure to let the hash cool completely. Store it together in a large Ziploc, or divide it into individual portions. Freeze for up to 3 months.
To reheat. Thaw in the fridge and reheat in a skillet, or in the microwave.
Here are more sweet potato recipes to try:
- Candied Sweet Potatoes
- Roasted Sweet Potatoes Cubes
- Twice Baked Sweet Potatoes
- Sweet Potato Chili
- Sweet Potato Soup
- Crispy Baked Sweet Potato Fries
Sweet Potato Hash Recipe
- 2 tablespoon olive oil
- 2 medium sweet potatoes skin-on and diced into bite-size chunks
- 1 white sweet potato skin-on and diced into bite-size chunks
- 1/2 medium white onion diced
- 1 ½ teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 teaspoon minced garlic
- 1/2 red bell pepper chopped
- garlic salt (with parsley flakes) to taste
- Heat oil in a large skillet over medium-high heat.
- Add potatoes and onion sprinkled with salt and pepper. Stir to combine.
- Lower heat, cover and cook for 15-20 minutes, stirring occasionally, until potatoes are almost tender.
- Turn heat to high and stir in the garlic and bell peppers. Cook on high for 2-5 minutes until sweet potatoes are nicely browned. Serve.
Why Have I not made this before??? SO GOOD!
I just ate there today, it’s soooo amazing. When I searched for a recipe, yours popped up first. I cannot wait to get home and make it. Thanks.
Glad you came across this! I hope you like them!! Thank you 🙂
HEALTHY AND TASTES GREAT!
Happy you liked it! Thank you!
I couldn’t get my potatoes to brown or crisp up at all in the last step. It still tasted amazing but we like that little bit of char. Any ideas?
Was the temp on high? You want the oil hot & the temp to high. Glad you liked the flavor!
I’m just beginning to take a liking to sweet potatoes. The recipe looks really good so I’m going to have to try these out.
I am not even the biggest sweet potato fan, but I love this hash!! My hubby loves them, so I made some for breakfast & found a new favorite!
This Sweet Potato Hash is a great way to get your kids to eat their veggies and they will love it!
We make this for breakfast all the time. It’s a great way to start the day & leaves you nice & filled!
If you love sweet potatoes you will love this combination.
The red bell peppers go perfect with the sweet potatoes. I love the flavor combo!
The sweet potato and seasoning combo was just right! This dish works great for breakfast, lunch or dinner.
I loved the sweet potato and bell pepper combo. I had a hard time with getting them cooked and not burning, but I think that’s more my ceramic stove top since thats a common problem I have.
I love sweet potatoes, and this is a great way to use them up. It’s so easy, and so yummy!
Sweet potatoes are my favorite & this recipe kicks them up a notch. I could eat it for breakfast, lunch, & dinner!
This side dish had such a good flavor, and it wasn’t heavy at all! Next time I want to try adding some chopped chicken sausage and serve it as a main dish rather than a side. So good!
Sweet potatoes are one of my favorite veggies. Always looking for a way to incorporate them, so when I discovered this, I was SO excited! Amazing and filling!
I looked up the word “darin” (under recipe tips) and it’s not a word. Otherwise, this is a keeper. I would leave out the white potatoes though. I grew up with boiled potatoes and thought you couldn’t cook them any other way. I’ve missed out on a lot of good food!