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.

Author Marybeth Wells


  • 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


Potato Instructions

  1. Wash and cut potatoes into 1/2 inch cubes. Place into a large pot with a pinch of sea salt.

  2. Cover with cold filtered water, just enough to top the potatoes.

  3. Bring to a boil, then simmer for 10-13 minutes, checking regularly and draining as soon as the potatoes are tender.

Hash Instructions

  1. 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.

  2. 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.

  3. Transfer to a bowl and sprinkle on your toppings*. My current favorite is avocado and sriracha.

Recipe Notes

Topping options:

Don't be afraid to play with this recipe and use what you have on hand. I've added hot peppers, squash and zuchinni with great results.