Skillet Sweet Potato Breakfast Hash (Easy One Pan Recipe)

This healthy breakfast recipe is ideal for brunch, busy mornings, or even a quick vegetarian meal. Best of all, this sweet potato hash with herby parsley comes together in one skillet, making cleanup a breeze. Once ready, you can get creative with the toppings. My favorite? Creamy avocado and tangy feta, of course.

For other simple breakfast ideas, try my Blueberry Strawberry Overnight Oats or Pineapple Coconut Chia Pudding. Now, let’s fire up the cast iron skillet and get started!

Craving a healthy breakfast that’s packed with flavor and easy to whip up? This recipe is a great option with crispy sweet potatoes and a mix of spices that’ll wake up your taste buds!

Quick and easy: Ready in 30 minutes, perfect for busy mornings or a cozy weekend breakfast.

Family-friendly: Place the toppings in separate bowls and let everyone customize their plate.

One-pan wonder: There won't be a mountain of pans for you to clean after breakfast.

Versatile: Add protein, make it vegan, swap the veggies, and sprinkle in more toppings if you want.

Gather these simple ingredients for a vibrant, flavorful hash that’s perfect for breakfast or dinner! Scroll to the recipe card at the bottom of this post for exact ingredient amounts

• Sweet potatoes: These provide a naturally sweet, creamy base. Don't use purple sweet potatoes for this.
• Olive oil: This helps create crispy, golden edges and also keeps everything from sticking to the skillet. Use avocado oil, coconut oil, or bacon grease for a smokier flavor.
• Red onion: Substitute with yellow onion or green onion for a milder bite.
• Bell peppers: I used red and green ones. They add vibrant color and sweet crunch. Any color of bell pepper works for this.
• Garlic cloves: Use garlic powder or onion powder for a quicker option.
• Smoked paprika: It infuses a warm, smoky flavor. Substitute with Cajun seasoning for extra spice.
• Ground cumin: This adds smoky goodness. Try taco seasoning for a bolder flavor profile.
• Salt: Use kosher salt or freshly ground sea salt for even seasoning.
• Black pepper: It provides a mild, spicy kick. Freshly ground is best for flavor.
• Balsamic vinegar: Its tangy depth ties everything together. Lemon juice and apple cider vinegar work as substitutes.
• Eggs: Cook them until completely set, slightly custardy, or keep the yolks runny.
• Fresh parsley: This offers a fresh, herbaceous garnish. Swap with fresh cilantro.
• Avocado slices (optional): These add creamy richness. Diced avocado and leftover guacamole work too.
• Hot sauce (optional): This brings a spicy kick for heat lovers. Use your favorite brand.
• Feta crumbles (optional): These provide a tangy, salty finish. Use goat cheese for a creamier option.

See recipe card for quantities.

This sweet potato hash recipe is all about quick prep and big flavors in one pan! First, microwave some sweet potato cubes, then cook the veggies, add spices, and crack in the eggs. Here’s the full recipe:

1. Step 1: Microwave the diced sweet potatoes for a few minutes until partly cooked.

2. Step 2: In a skillet, sauté onion, garlic, bell peppers, and spices until fragrant.

3. Step 3: Stir in the sweet potatoes and cook for 8–10 minutes until golden and crisp in spots.

4. Step 4: Create small wells, crack in the eggs, cover, and cook until whites are set and yolks are done to your liking.

Want to make this good sweet potato hash even more amazing? Here are my favorite ways to boost its flavor:

Make it Tex-Mex: Cook 4-5 bacon strips until crispy. Crumble them and set them aside. Stir ½ cup drained black beans into the hash during the last 5 minutes of cooking. Serve and top with bacon, a dollop of sour cream, and chopped chives.

Go Middle Eastern: Mix ½ teaspoon za'atar into the mixture and serve the hash over hummus for some Middle Eastern flair. Drizzle with olive oil right before serving.

Add protein: Stir in cooked breakfast sausage, turkey sausage, chicken sausage, or shredded rotisserie chicken.

Make it vegan: Skip the eggs and serve the hash with tofu scramble and plant-based feta.

Sweet and savory: Before adding the sweet potatoes to the skillet, toss them in 2-3 teaspoons maple syrup for a sweet and savory bite.

Use leftovers: Chop up leftover Sweet Potato Wedges and throw them in for a heartier, savory breakfast

This spiced sweet potato breakfast hash is a great recipe for any day of the week. Here are some of my family's favorite ways to enjoy it:

• My husband loves to add hot sauce or Homemade Chipotle Sauce for a creamy, spicy drizzle.
• I turn it into breakfast tacos with corn or flour tortillas. My Easy Corn Black Bean and Feta Dip and Mexican Street Corn Guacamole make great toppings.
• My daughter makes burrito bowls with it. She adds rice, black beans, the hash, and leftover Mexican Street Corn Chicken Salad for an easy meal.
• If there's room for a little sweet treat at the end of the meal, a slice of my Easy Pumpkin Bread With Cake Mix is great with it.

Got leftover sweet potatoes? Here’s how to store leftovers for the next day!

Refrigeration

Refrigerate in an airtight container for 3-4 days. Let cool to room temperature before storing to avoid sogginess.

Reheating

Reheat in a cast iron skillet or non-stick pan over medium heat for 5-7 minutes. Microwave for 1-2 minutes if short on time, but it may soften.

Freezing

Freeze diced sweet potatoes in an airtight container for up to 3 months, but avoid freezing the prepared hash, as bell peppers, onions, and fried eggs lose texture when thawed.

This smoky sweet potato hash recipe doesn't require much attention to be an incredible breakfast, but here are some simple tricks to ensure it's perfect every time:

Dice evenly: Cut the sweet potatoes into similar sizes (about ½-inch or 1-inch cubes) for an even cooking time.

Microwave first: Don't skip this step because it makes the sweet potatoes ultra soft and tender on the inside while cutting down on stove time.

Don’t crowd: Spread the hash out in an even layer. Make sure the sweet potatoes have plenty of room in the pan to avoid steaming.

Adjust the seasoning: Add an extra pinch of salt, more black pepper, or make it spicy with a sprinkle of chili powder. It's all about making your taste buds happy!

Swap the veggies: Replace the green bell pepper with a poblano pepper. If you're not a fan of onions, use chopped zucchini or sliced mushrooms instead. You can also add 1 cup fresh baby spinach.

Got questions about this healthy breakfast recipe? Here's what others are wondering about this one-pan breakfast skillet:

Overcrowding can cause steaming. Spread sweet potato chunks in an even layer in the large skillet for crispy sweet potatoes.

Yes, but par-cooking diced sweet potatoes saves time. Without it, sauté for an extra 5-7 minutes until tender.

Mix in your favorite sausage or rotisserie chicken. For plant-based options, try black beans or a tofu scramble.

Yes! Cook the hash without eggs, store leftovers in an airtight container, and reheat with a fried egg right before breakfast.

Looking for other recipes like this? Try these:

Banana Mini Muffins With Chocolate Chip (Quick & Easy Snack)

Easy 3 Ingredient Pumpkin Muffins (With Spice Cake Mix)

Best Banana And Pumpkin Muffins (Moist & Fluffy)

Easy Pumpkin Bread With Cake Mix (Moist & Delicious)

These are my favorite dishes to serve with this sweet potato breakfast hash:

High-Protein Banana Split Yogurt Recipe for Breakfast

Summer Berry Ricotta Parfait (Easy 4th of July Dessert)

Caramel Apple Pretzel Bites

Cookies and Cream Popcorn

This sweet potato hash is one of my favorite recipes when I need a quick, flavorful meal that’s perfect for busy mornings or cozy brunches! Rate this recipe with your feedback and share your sweet potato creations on social media with Hungry Whisk, and don’t forget to subscribe for more delicious recipes and recipe cards