This one-skillet vegan Sweet Potato Breakfast Hash is a vibrant, nourishing way to start the day. Bright colors, bold flavors, and satisfying protein make this Caribbean-inspired hash a flavorful morning favorite that comes together in under 30 minutes.
This recipe was originally shared by Jessica Hylton of the Jessica In The Kitchen blog on May 12, 2019, and updated with additional information on May 8, 2024.
A hearty, wholesome breakfast can set the tone for the day, and this sweet potato hash brings sunshine to the table. Crispy sweet potatoes, colorful bell peppers, protein-packed black beans, and a touch of jalapeño heat combine into a satisfying skillet dish. Everything cooks in one pan for simple prep and easy cleanup.
Serve this hash as a main dish for breakfast, brunch, or even dinner. It also works beautifully as a filling for tacos or burritos, or paired with other breakfast favorites for a fuller spread. The attractive presentation makes it a great choice for guests or a special weekend meal.
Ingredients
Sweet Potatoes: Diced sweet potatoes are the foundation of the hash. Use classic orange-fleshed sweet potatoes for a traditional flavor, or Japanese (white-fleshed) sweet potatoes for a milder, slightly sweet result.
Black Beans: Canned black beans are convenient and add protein and fiber. You can substitute cooked dry beans or swap in kidney beans, pinto beans, or chickpeas if you prefer.
Coconut Oil: Coconut oil lends a subtle, nutty richness when sautéing. Olive oil or avocado oil are fine alternatives for a more neutral taste.
Bell Peppers: Red and green bell peppers add sweetness, crunch, and color. Yellow peppers can be added for extra brightness.
Jalapeño: Adds heat—remove the seeds for a milder dish or leave them in for more spice.
Red Onion: Diced red onion gives a sweet, savory depth. Yellow or white onion can be used for a milder flavor.
Garlic: Fresh minced garlic delivers the best flavor; pre-minced garlic can be used in a pinch.
Paprika: Sweet or smoked paprika adds warmth and complexity. Swap for cayenne if you want extra heat.
Sea Salt & Black Pepper: Use fine sea salt or kosher salt and freshly cracked black pepper to taste. Finish with flaky salt for presentation if desired.
Avocado: Sliced avocado adds a creamy finishing touch—choose ripe avocados for the best texture.
How to Make Sweet Potato Hash
- Sauté the aromatics. Heat 1 tablespoon oil in a skillet over medium-high heat. Add the diced bell peppers, jalapeño, garlic, and red onion. Sauté about 8 minutes until the onion is translucent. Remove the mixture to a small bowl and set aside.
- Cook the sweet potatoes. Heat the second tablespoon of oil in the same pan. Add the diced sweet potatoes and stir to coat. Reduce heat to medium and let the potatoes crisp and cook through for about 10–12 minutes, stirring occasionally and watching carefully to avoid burning.
- Combine and finish. Once the sweet potatoes are tender and slightly crisped, return the sautéed vegetable mixture to the pan. Add drained black beans, paprika, sea salt, and black pepper. Stir to combine and cook 2–3 minutes until the beans are heated through. Taste and adjust seasonings, then remove from heat.
- Garnish and serve. Top the hash with sliced avocado and serve hot.
Recipe Pro-Tips
- Cut vegetables uniformly. Evenly sized pieces ensure everything cooks at the same rate for consistent texture.
- Watch the heat. Adjust the stove if ingredients begin to brown too quickly to avoid burning.
- For extra crispiness. Give the sweet potatoes space in the pan; avoid overcrowding and allow a golden crust to form.
- Customize garnishes. Add cilantro, diced tomatoes, a squeeze of lime, shredded vegan cheese, or vegan sour cream to vary the flavor profile.
- Serve immediately. The hash is best hot from the skillet for optimal texture and flavor.
Serving Suggestions
Enjoy this hash on its own as a satisfying breakfast or brunch. Spoon it into warm tortillas for breakfast tacos or burritos, or serve alongside biscuits, a vegan omelette, or pancakes for a full breakfast spread.
Storage Directions
- Refrigeration: Let leftovers cool completely, then store in an airtight container in the fridge for 3–4 days.
- Freezing: Place cooled hash in a freezer-safe container and freeze for 2–3 months.
- Reheating: Reheat gently in a skillet over medium heat or use the microwave. Thaw frozen portions in the refrigerator overnight before reheating.
Frequently Asked Questions
A breakfast hash is a skillet dish of diced ingredients cooked together. This vegan version pairs sweet potatoes with sautéed vegetables and black beans, finished with avocado.
Yes. Use any potato you prefer—Japanese sweet potatoes for a milder sweetness or red, russet, or Yukon Gold potatoes for a different texture and flavor.
Yes, the recipe is naturally gluten-free. Check labels on canned or packaged ingredients if you need to ensure they’re certified gluten-free.
More Vegan Breakfast Ideas
- Vegan Sweet Potato Pancakes
- Vegan Crepes with Tahini Maple Cream
- Vegan Buttermilk Waffles
- Very Berry Chia Pudding
- Apple Cinnamon Oatmeal Mix
Sweet Potato Breakfast Hash
Ingredients
- 2 tbsp coconut oil (or olive oil), divided
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- 1 jalapeño, sliced and diced
- ½ red onion, diced
- 4 cloves garlic, minced
- ½ lb sweet potatoes (classic or Japanese), rinsed and diced into 1-inch cubes
- 3/4 cup cooked black beans (if canned, drain and rinse)
- 2 tsp paprika
- 3/4 tsp sea salt, plus more to taste
- 1/4 tsp freshly cracked black pepper
- Sliced avocado, to garnish
Instructions
- Heat 1 tablespoon oil in a pan over medium-high heat. Add green bell pepper, red bell pepper, jalapeño, and red onion. Sauté about 8 minutes until the onion is translucent.
- Scoop the mixture into a small bowl and set aside. Heat the second tablespoon of oil in the pan.
- Add sweet potatoes to the pan and stir to coat in oil. Reduce heat to medium and cook 10–12 minutes, stirring occasionally, until tender and slightly crisp. Avoid burning.
- Return the sautéed vegetables to the pan. Add black beans, paprika, sea salt, and black pepper. Stir and cook 2–3 minutes until heated through. Adjust seasonings, remove from heat, and serve with sliced avocado.
Notes
Storage Directions
- Refrigeration: Cool completely, then store in an airtight container for 3–4 days.
- Freezing: Freeze cooled leftovers in a freezer-safe container for 2–3 months.
- Reheating: Reheat in a skillet over medium heat or in the microwave. Thaw frozen portions in the refrigerator overnight.
Recipe Pro-Tips
- Dice vegetables evenly for uniform cooking.
- Monitor heat to prevent burning.
- To achieve extra crispiness, avoid overcrowding the pan so the sweet potatoes can brown.
- Customize with cilantro, tomatoes, lime, vegan cheese, or vegan sour cream.
- Best served immediately while hot from the skillet.