Sweet Potato Breakfast Hash
September 1, 2019
The look that you see here from Mr. Clarence is understandable envy for a bowl of my current favorite savory breakfast: a Sweet Potato Breakfast Hash Bowl. It brings back memories of old school home fries from a diner and is a total flavor bomb. (if you’re wondering what my current favorite sweet breakfast is – it’s this Golden Grilled Banana Breakfast Bowl).
If you don’t eat a plant-based diet, your instinct may be to add lots of cheese and meat, but I guarantee this is better as is. Or at least with the toppings that I suggest, like a mound of avocado or fresh chives. Just stick on a good playlist, and get to cooking.
Sweet Potato Breakfast Hash Bowl
This is the perfect weekend breakfast or brunch dish, boasting savory flavors that will have your tastebuds singing and your stomach happy. Originally adapted from a recipe in the Mississipi Vegan cookbook.
Ingredients
- 2 tbsp olive oil or avocado oil
- 1/2 cup onions diced
- 1 lb sweet potatoes cut into 1/2 inch cubes, and boiled until tender
- 2 tbsp garlic diced
- 4 tbsp bell pepper (any color) diced
- 1 tsp rice vinegar
- 1 tbsp nutritional yeast
- 1/2 tsp sea salt to taste
- 1/2 tsp freshly cracked black pepper to taste
Instructions
Potato Instructions
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Wash and cut potatoes into 1/2 inch cubes. Place into a large pot with a pinch of sea salt.
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Cover with cold filtered water, just enough to top the potatoes.
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Bring to a boil, then simmer for 10-13 minutes, checking regularly and draining as soon as the potatoes are tender.
Hash Instructions
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In a large cast-iron skillet (reminder that if yours sticks, it's time to season that puppy), heat the oil over medium heat. Add onions and cook for about 5 minutes. Add the potatoes and cook, stirring frequently until the potatoes begin to brown on the sides – about 10 minutes.
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Once the potatoes are all crispy and golden, add the garlic, bell pepper, vinegar, nutritional yeast, sea salt, and black pepper. Mix well. Cook for another 5 minutes or so, stirring so that the garlic doesn't burn. Season with additional seasonings if desired.
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Transfer to a bowl and sprinkle on your toppings*. My current favorite is avocado and sriracha.
Recipe Notes
Topping options:
- Chopped fresh chives or green onion
- Ketchup (if that’s your thing)
- Avocado
- Sriracha or other favorite hot sauce
Don’t be afriad to play with this recipe and use what you have on hand. I’ve added hot peppers, squash and zuchinni with great results.
Speaking of delicious breakfast bowls, if you’re interested in having breakfast made by me (a RARE opportunity outside of my close family and friends), check out this upcoming mountain retreat or my Plant-Based Breakfast class later this fall at Southern Home & Kitchen.
Are you planning on whipping up this Sweet Potato Breakfast Hash or any of my other recipes? If so, please snap a photo and tag me and or use the hashtag #livingwellseats. It makes my day to see your recreations!
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