Description
A simple, hearty, and crispy vegan breakfast hash made with sweet potatoes, onions, and bell peppers. This gluten-free, plant-based meal is ready in under 30 minutes and is perfect for meal prep.
Ingredients
Scale
- 2 medium sweet potatoes (about 400g), peeled and diced into ½-inch cubes
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 2 tablespoons avocado oil or olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ to 1 teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Prep the vegetables: Peel and dice the sweet potatoes into uniform ½-inch cubes. Dice the onion and bell pepper into similar-sized pieces.
- Heat the pan: Place a large skillet over medium-high heat. Add the oil and heat for 1-2 minutes until it shimmers but does not smoke.
- Cook the sweet potatoes: Add the diced sweet potatoes to the pan in a single layer. Let them sit undisturbed for 3-4 minutes to develop a golden crust. Stir and cook for another 3-4 minutes. Repeat until tender and crispy, about 12-15 minutes total.
- Add onions and peppers: Push potatoes to the side or mix in. Add the diced onions and bell peppers. Cook for 5 minutes, stirring occasionally, until onions are translucent and peppers are softened.
- Season and finish: Remove pan from heat (or turn to low). Sprinkle with smoked paprika, garlic powder, salt, and black pepper. Toss to coat evenly. Taste and adjust salt if needed.
- Serve: Serve immediately, optionally topped with fresh cilantro, green onions, or hot sauce.
Notes
Do not crowd the pan, as this will steam the potatoes instead of crisping them. Ensure uniform cuts for even cooking. Use medium-high heat; low heat makes them soggy, high heat burns them. Garlic powder is preferred over fresh garlic to prevent burning. This recipe stores in the fridge for up to 4 days but does not freeze well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 180
- Sugar: 8
- Sodium: 250
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 32
- Fiber: 5
- Protein: 3
Keywords: vegan breakfast, sweet potato hash, gluten-free, plant-based, easy recipe, meal prep, healthy breakfast, crispy hash