This savory hash is a cozy mix of diced sweet potatoes, onions, and peppers, all cooked together in one skillet. It’s simple, colorful, and totally satisfying—whether you serve it for breakfast, lunch, or a hearty side dish.

What I love about it is how adaptable it is. Toss in extra veggies, top it with a fried egg, or sprinkle on some hot sauce—whatever fits your mood. Plus, it’s one of those recipes that tastes just as good straight from the skillet as it does reheated the next day.

Sweet Potato Hash

Recipe by Tammy Poppie

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Servings

4

servings

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Ingredients

• 2 medium sweet potatoes, peeled and diced

• 1 tablespoon olive oil

• 1/2 small red onion, diced

• 1/2 bell pepper, diced (any color)

• Salt and pepper to taste

• 1/4 teaspoon smoked paprika

• Optional: chopped parsley for garnish

Directions

• Heat olive oil in a large skillet over medium heat.
• Add diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften.
• Stir in onion, bell pepper, salt, pepper, and smoked paprika.
• Continue cooking for another 8 to 10 minutes, or until sweet potatoes are fork-tender and lightly browned.
• Garnish with chopped parsley, if desired. Serve warm.

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Make-Ahead Tip

Chop the veggies the night before and store them in an airtight container in the fridge. In the morning, just toss everything in the skillet—easy and fast. Leftovers reheat well, too, making this a great meal prep option.